This was orange, lemon and almond cake.
The cake was shining! The bright sun color came from a whole orange (except seeds) and zest from a whole lemon. I adapted the
recipe of "Almond Cake" from The New York Times. I reduced other ingredients about by 1/4 so that all would fit in an 8 inch cake pan instead of a 9 inch.
The cake batter was in bright yellow-orange. The cake has olive oil, not butter. The batter smelled lovely even before baking.
Gorgeous!
I dusted with snow power sugar.
Ta-da!
The slice of cake brightened up the table. It was a "sunny" cake!
The cake was moist and fragrant as the recipe described. Bitterness from orange and lemon was truly pleasant. No whipped cream was necessary for this cake. It was superb on its own!
