Desserts Snack Cakes: Almond Lemon Italy Orange
by Sandra
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Loading ... Almonds, Lemons, Olive Oil: The Blond de Giada Cake
A recipe that I recommend without hesitation ... and when you see the fineness of the size of the beautiful Giada, you see that there is no harm to do good;))!
(for a failed mold of 20 cm or a cake mold of 25 cm) - 200g flour T55
- Baking powder 2 cc
- Salt 1 cc
- 3 eggs means
- 200g sugar
- 2 cc of lemon zest (lemon zest 3 cc yellow for me)
- 2 cc of orange zest (1 lime zest cc to me)
- 60g milk
- 180g olive oil extra virgin
- 70g slivered almonds (see note)
Mix flour with yeast and salt and set aside.
In a large bowl, with electric mixer beat the eggs with sugar and finely grated zest (I did not have orange available, I made a mix of lemon yellow and lime) until laundry and the mixture becomes foamy. Add milk and beat a few seconds to mix, then add the olive oil in net while continuing to whisk.
Pour over the reserved flour machine and incorporate it into the device with a wooden spoon or a spatula: Do not work the dough at this time, mixing just until no longer see the flour.
Add almonds, stir quickly and pour batter into the oiled pan (I like almonds, so I added some slivered almonds on top of the cake but this cake theoretically uses powdered sugar ice: you which see).
Note: The original recipe said to use sliced almonds are not almonds mondées sliced thicker than our almonds. They give a taste and texture more pronounced. You can prepare yourself with a knife but it is a long time or just slightly roasted in the oven or stove to your almonds to enhance their flavor.
Oven and bake about 30 min: a stick of wood (pin or toothpick) is to dry out (dry does not mean clean it should not be any dough "liquid" but believed there should be crumbs of dough cooked pasted on toothpick. If the toothpick is clean, the cake is that is a little overcooked it will be less soft, but certainly still good!).
Note: The first time I made this cake, I found that coloring too quickly, the coup at the end of cooking was a little too brown for my liking and I wanted a cake blond ( Giada blond-course, a fad!). On the 2nd test, I put a sheet of aluminum foil over the cake after 10 minutes of cooking that I withdrew at the end of cooking the cake and left 1 or 2 minutes in the oven off for a nice golden color.
Allow to cool before unmould. If you do not put almonds on the surface of the cake, sprinkle with icing sugar before serving.
The beautiful Giada proposes to accompany the cake with a citrus compote, namely supreme orange and grapefruit (neighborhoods without skin) marinated in their juices and the orange flower water. les gâteaux au citron, ni la marmelade d’oranges!! For my part, I enjoyed showing the children in their slice of cake a little marmalade and mandarin oranges and it recently purchased, I assure you it's worth all the superlatives I could affublé this recipe because d 'my children usually do not like cakes with lemon or orange marmalade!
Source: Adapted from Everyday Italian, Giada De Laurentiis on foodnetwork
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by Céline
by Eryn
I looked carefully at the recipe and it looks very similar to "bizcochos" Español I am fond. I also watched your recipe Italian almond cake, it should be a treat! I am a caramel addict-but also an almond-addict ... I put all 
by CELYO
What can we say except that your cake is beautiful and watching a lot of revenue on Giada cuisineTv it can be delicious. Bravo for the choice.
by lacath
Ah, Giada recipes ... Beautiful basis of work and a wonderful adaptation of your hand! If I have time ... but probably without almonds, as I did this aprem races and I do not want to re-emerge soon! So either I, or I have not! o)
Cath
by Mamina
A test of any emergency, I do not see anything else to say.
It is superb and there is everything to me please.
by Hilda
Yum, I like a lot of Giada recipes but I find it a bit strange in his behavior. Anyway this cake to the air delicious and I'm with you on the kernel as an ingredient fetish.
by kitchenette
Maginifique. All the perfumes that I love too!
by annie dedicacessen
because you think Giada really eat?
Well ... maybe, after all. In this case, I doubly depressed: from doing nothing today so that this beautiful cake and not be it.
by mimosa
inside bread chocolate almonds to a very good bakery Rouen is very similar to the texture of this cake! ça donne envie bien!
small off topic question, I arrived on the pétrin.free is your other site with the same income?
by sab
I am a big fan of almonds ... this recipe has an air of "taste me"
by Rosa's Yummy yums
A cake that makes you want! I'll take this slice with jam!
Bises,
Rosa
by pom d'api
It seems so good!
I test them because my husband of Italian origins. I love this kitchen is
by vero
Bravo for the classification of your photo in DMBLGIT. I also participate in this unpretentious little game. C'est sympa!
Bien à toi
vero
by Miss Tiny
I tested a tart with olive oil, lemon and almond and the marriage was falling to the ground ... These 3 ingredients are balanced to make us achieve ecstasy.
Can you imagine that this cake is tempting to me!
Bizzzz,
Alexandra
by small talk
Already that I love that Pierre Hermé in olive oil and lemon, I will be forced to try this one. By your words I understand the sensations it provides.
by marie flo
I like this cake a lot! Olive oil in cakes me and I will try. Thank you!
Good weekend
by Céline
Beautiful cake!
by Malouda
I have done already and it's delicious.
by Philo
I saw your cake at Mamina so I quickly ran here to admire yours. Bises
what a lovely cake in fact, I like perfumes a lot, and if in addition there is no butter
A test of emergency in effect!