Like pound cake, but much moister thanks to the EVOO, this simple cake is a great dessert, served alone or with a scoop of gelato or a medley of fresh berries spooned on top. I enjoy it most for breakfast with a frothy cappuccino. However, pairing this cake with a glass of bubbles takes it to a new level! I suggest Centanni Passerina Charmat Brut from the region of Le Marche.
See ingredients, directions and pairings.
1 cup All-Purpose Flour
3/4 cup Sugar (I use Swerve replacement sugar)
2/3 cup EVOO
1/2 cup Almonds, toasted and finely chopped
3 tablespoon Baking Powder
1/2 teaspoon Sea Salt
2 Oranges, zested
2 Lemons, zested
Powdered Sugar, to sprinkle on top once cooled