• * 1 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 3 large eggs
• 2 tbsp fresh grated orange zest
• 2 tbsp fresh grated lemon zest
• 1/4 cup whole milk
• 3/4 cup extra virgin olive oil
• 2/3 cup sliced almonds, toasted and crumbled.

1. Preheat oven to 350 degrees.
2. Lightly grease an 8"-diameter cake pan.
3. In a medium bowl, whisk the flour, baking powder and salt to combine.
4. Set aside.
5. In an electric mixer or food processor, combine sugar, eggs, orange zest and lemon zest and beat until combined; mixture should be slightly pale and fluffier, with evenly distributed zest.
6. Add milk and mix to combine.
7. While mixer is running, slowly drizzle in olive-oil until completely combined.
8. Add flour mixture to egg mixture and mix until just combined.
9. Scrape down sides of bowl, add almonds, and mix one last time until just combined.
10. Pour into prepared cake pan.
11. Bake for approximately 35 minutes, or until a cake tester inserted into the center comes out clean.
12. Transfer to a wire rack to cool for fifteen minutes.
13. Remove cake from pan and transfer to platter.

I picked this one up from Giada di Laurentiis; the flavors work so well together in savory Mediterranean dishes, and they translate incredibly well to a cake. The olive oil gives it a nice luscious mouth feel. AND... it comes together quickly.