A nutty, citrusy cake with a crispy sweet crust.
Olive Oil or Olive Oil Spray to brush the pan
1 tablespoon sugar
1 1/2 cup whole almonds
1/3 cup flour
1/2 teaspoon salt
1 cup sugar
Zest of one tangerine
3 eggs
4 ounces butter, melted and slightly cooled
3 ounces extra virgin olive oil
2 tablespoons Amaretto
1 teaspoon vanilla
Brush or spray an 8” cake pan with olive oil. Add the 1 tablespoon of sugar and coat the bottom and sides of the pan with the sugar.
Heat the oven to 350F.
Place the almonds in the bowl of a food processor and process until finely chopped.
Add the flour, salt, sugar and zest, pulse to combine.
Add the eggs, butter, olive oil, Amaretto, and vanilla and pulse until blended.
Spoon the batter into the prepared cake pan and bake until the cake is golden and a toothpick inserted in the center comes out clean. About 35-45 minutes.
Cool for 30 minutes and run a cake spatula around the edges to loosen and invert onto a serving platter. Cool completely before serving.
Cut into 12 wedges and serve with softly whipped cream.