Afternoon Cake

This delicious Afternoon Cake recipe from Small Victories cookbook by Julia Turshen is easy to make and tastes fabulous on it own or with a cup of tea or coffee. The author has plenty of recipes perfect for home cooking, and suggests variations within the recipes.
I found the tips Julia Turshen mentions in this book handy to know. For example, to cook perfectly runny yolks without undercooking the egg whites we can add drops of water to the cooking pan. Another tip for roasted potatoes with the crispiest exterior is to boil the potatoes before roasting. 

The recipes in this book are separated into breakfast; soups and salads; vegetables; grains, beans and pasta; meat and poultry; shellfish and fish; desserts, drinks, menu ideas and suggestions. I found the colourful photography that accompany some of the recipes encouraging to try the dishes. This is wonderful cookbook that encourages everyone to feel confident to prepare a variety of meals.  

If you want to make this cake nut free, replace the amount of nut flour with 1/2 cup all purpose flour. 

1 cup flour
1/2 cup finely ground nuts
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup olive oil
1/2 cup sugar
1/2 tsp vanilla
grated zest of 1 orange plus 1/4 cup orange juice or any citrus fruit, I used Clementine 
powdered sugar for dusting

Bake in a 350F oven. 

Butter the bottom of an 8 inch cake pan, then line it with a circle of parchment paper that is buttered. 

Whisk flour, ground nuts, baking powder, and salt in a bowl.

In another bowl, whisk the eggs until the whites and yolks are fully combined. Add the olive oil and granulated sugar and whisk until the sugar is dissolved. Whisk the vanilla, orange zest and juice. Whisk in the flour mixture. Pour the batter in the prepared cake pan and pat it down on the counter to eliminate any air bubbles. 

Bake for 25 to 30 minutes until a skewer inserted in the center comes out clean. Transfer the cake with the pan to a wire rack and cool completely. Once cool, loosen the edges of the cake and invert onto the work surface. Peel the parchment off and place it on the serving platter and dust the cake with powdered sugar.   

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