Before there was ever our founder Bob Klein and wheat, there was Maggie Klein and olive oil. Maggie, or as Bob might say, his better half, is co-owner of Oliveto and relentlessly curious food and how it’s grown and prepared. An amazing writer and editor, Maggie is also the author of a cookbook called The Feast of the Olive: Cooking with Olives & Olive Oil, which demonstrates her conviction in the power of this luscious golden oil and it’s many unexpected uses in the kitchen.

This cake is one of Maggie’s, and it’s one of the best we’ve ever tried — moist beyond belief, citrusy enough to show off the best of winter’s prized fruit, and the perfect ending to a meal (or breakfast!) topped with mascarpone whipped cream.

Citrus, Almond, and Olive Oil Cake with Whole Wheat Flour

by Maggie Klein

Serves 10.

Ingredients

2 small navel oranges
2 medium Eureka or Lisbon lemons
6 ounces raw almonds, toasted
4 eggs
½ tsp salt
1 ½ cups granulated cane sugar
1 cup Community Grains whole wheat flour
2 tsp. baking powder
2/3 cups peppery extra virgin olive oil
Orange or mixed citrus marmalade
Crème fraîche, cream, olive oil for garnish (optional)

Baking Instructions

Preheat oven to 325º F. Grease a 9-inch springform pan amply with extra virgin olive oil.
In a saucepan, cover the oranges and lemons with water and simmer for half an hour. Drain and let cool. Cut off the stem ends, cut off five ultra-thin slices for garnish, and cut the fruit in half; scoop out the pulp and seeds of the lemons and discard; then chop the oranges (with rind) and lemon rinds very fine. Using a strainer, squeeze out and discard excess liquid.
Chop the almonds in a food processor or blender until most is almost as fine as crumbs, leaving a few somewhat larger pieces.
In a bowl, beat the eggs and salt until thick and light. Gradually add the sugar while continuing to beat.
Sift the flour and baking powder together and gradually add to the egg mixture until just blended. Mix in the fruit, nuts, and olive oil, being careful not to over mix.
Turn the batter into an oiled, 9-inch springform pan. Bake at 325 degrees for 1 hour and 10 minutes, or until a knife inserted into the center comes out clean. Let cool a few minutes on a rack. Run a thin knife around the cake edge. Remove the outside of the pan. Let cool top-side up. Run a knife under bottom of pan and transfer to plate, leaving top-side up for texture and appearance.
Fry the orange slices in olive oil until lightly browned, sprinkling granulated sugar on top the last minute. Arrange on the cake. Melt about half cup marmalade in a saucepan, and use the liquid to glaze the top of your cake. You can return the pieces of marmalade citrus to the jar of marmalade. If you like, serve plain, or serve with crème fraîche whipped with cream and a teaspoon of sugar, or with olive oil-whipped cream. This is a moist cake and does well without accompaniment.