Clementine Olive Oil Cake
INGREDIENTS
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Clementine Olive Oil Cake
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makes one 10-inch bundt cake
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for the cake
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freshly grated zest of 6 clementines {Note: Clementine zest leans toward the more bitter end of the spectrum - be careful not to grate into the white pith.}
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2 cups granulated sugar
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3 cups all-purpose flour
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1 Tablespoon aluminum-free baking powder
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1/2 teaspoon salt
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4 eggs, separated
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1 cup buttermilk, room temperature
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3/4 cup extra virgin olive oil (Try to use a good quality oil)
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1 teaspoon pure almond extract
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for the glaze (optional)
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2 cups confectioners' sugar
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1/4 cup + 1/2 Tablespoon buttermilk (have a little bit extra on hand)
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1/2 teaspoon pure almond extract
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