Fresh Desserts

Ingredients

• 2 large eggs, room temperature
• 3/4 cup sugar
• 3/4 cup all-purpose flour
• 3/4 cup corn meal
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp orange zest
• 1/2 cup California Olive Ranch extra virgin olive oil
• 1/2 cup buttermilk
• 1 tbl honey

• 2 Tbs sugar
• 1/6 cup Marcona almonds, lightly toasted and chopped
• 1/6 cup regular almonds, sliced and lightly toasted

Directions

1. Preheat oven to 350˚F.  Oil a cake pan with olive oil.
2. Combine flour, cornmeal, salt, baking powder and zest in a small bowl.  Mix to make sure zest is evenly distributed.  (Easily done with hand.)
3. Combine oil, buttermilk, and honey in a measuring cup. Give a quick stir to mix everything.
4. In an electric mixer, cream sugar and eggs with paddle attachment on medium high until pale yellow, about 1 minute.  On medium speed, add the dry ingredients in three parts, alternating with the wet ingredients.  With every addition, make sure to incorporate without overbeating.  Scrape down sides as necessary.  
5. With a rubber spatula, scrape the batter into the oiled baking dish.  Sprinkle sugar and almond mixture on top. 
6. Place in middle rack of oven, and bake until slightly golden and a toothpick inserted in the middle comes out clean, about 1 hour.