Citrus and Almond Olive Oil Cake with Macerated Nectarines and Blueberries Featured

Citrus and Almond Olive Oil Cake with Macerated Nectarines and Blueberries

We love local stone fruit and berries so much that we've married them in this tribute to summer 2016 in the Pacific Northwest. A moist tender citrus- and almond-scented olive oil cake, with notes of lemon and orange, is lightly dusted with powdered sugar and presented in a pool of macerated sweet, meaty but slightly tart nectarines and blueberries for a burst of texture balancing the tartness of the nectarines. This is topped with a brown sugar and almond crisp for a nice crunch and rich molasses. The almonds add a nutty flavor that pairs wonderfully with the fruit. Lastly, Winegars vanilla ice cream adds creaminess bringing everything together in a marriage to remember. It's prime time for local stone fruit and berries, and it's prime time for you to come to Salty's. Peruse our menus then make reservations today. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Citrus and Almond Olive Oil Cake with Macerated Nectarines and Blueberries

Serves 8

1 1/2 cups olive oil
1 3/4 cups milk
2 cups sugar
3 eggs
1/2 teaspoon orange zest
2 teaspoons lemon zest
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp salt
1/2 cup almond meal
1/2 cup sliced almonds, for sprinkling on batter
macerated nectarines and blueberries, recipe follows
1/4 cup powdered sugar, garnish
vanilla ice cream, optional

  1. Preheat oven to 350 degrees F.
  2. In a large bowl whisk together olive oil, milk, sugar, eggs and zest. Combine flour, baking powder, baking soda and salt and sift. Combine the sifted dry ingredients and almond meal into the wet mixture and whisk until smooth and well combined.
  3. Pour batter into a sprayed or buttered cake pan, bundt pan or baking dish, making sure the batter only fills the dish halfway up to prevent overflow. Sprinkle the top of the batter with sliced almonds and bake 45-55 minutes until the center is set and a toothpick comes out with just a few moist crumbs stuck to it. Let cool completely.

Macerated Nectarines and Blueberries

3 ripe nectarines
1/2 pint blueberries
2 tablespoons sugar
1/4 teaspoon lemon zest
1/8 teaspoon vanilla seeds, optional
1 teaspoon lemon juice
1 teaspoon water

  1. Cut the nectarines into large cubes and then toss them with the remaining ingredients and let sit at room temperature for at least an hour stirring every 20 minutes.
  2. To serve place a slice of cake on plate, scoop nectarines and blueberries on side. Sprinkle with powdered sugar and a scoop of vanilla ice cream.

WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.