Olive Oil-almond Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Lightly brush a 9-inch (23 cm) springform pan or round cake pan with 1 tablespoon olive oil and line the bottom with parchment paper.

Whisk together flour, baking powder, almond meal and salt in a medium bowl until evenly combined; set aside.

In a large bowl, whisk the granulated sugar with the lemon zest and the eggs until the mixture is slightly pale and the sugar begins to dissolve, about 1–2 minutes.

Whisk in the milk, vanilla extract and olive oil until smooth and combined.

Fold the dry ingredients into the wet ingredients in two additions, mixing gently until just combined — do not overmix. The batter will be slightly loose due to the olive oil.

Pour the batter into the prepared pan, smooth the top with a spatula. Sprinkle the toasted sliced almonds evenly over the top (reserve a few for garnish if desired).

Bake for 30–38 minutes, or until the cake is golden at the edges and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even color.

Allow the cake to cool in the pan on a wire rack for 15 minutes, then release the springform or invert the cake onto the rack to cool completely. Remove parchment.

While the cake bakes, combine the rhubarb, granulated sugar, grated ginger, orange juice, water and lemon juice in a medium saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Reduce heat to low and simmer until the rhubarb breaks down but still holds some shape, about 8–12 minutes. Stir in the vanilla extract at the end.

Taste and adjust sweetness or acidity as needed (add up to 1 additional tablespoon sugar or a splash more lemon/orange juice). Remove from heat and let cool to room temperature; compote will thicken as it cools.

In a small bowl, whisk together the mascarpone, powdered sugar, heavy cream and vanilla until smooth and slightly airy. Do not overwhip; the mixture should be spreadable and light.

Taste and adjust sweetness if desired by adding up to 1 tablespoon more powdered sugar.

If the cake has cooled completely, transfer it to a serving plate. Spread the mascarpone mixture evenly over the top of the cake (or serve dollops on individual slices).

Spoon generous portions of the rhubarb-ginger compote over the mascarpone or alongside slices. Sprinkle the reserved toasted sliced almonds and dust lightly with confectioners' sugar.

Serve at room temperature. Leftover cake (without compote) keeps covered in the refrigerator for up to 3 days; compote can be refrigerated separately for up to 1 week.