Poppyseed Tangerine Olive Oil Cake
2 cups all purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, beaten
1 1/2 cups whole milk
1/2 cup Pasolivo Tangerine Olive Oil
grated zest of 1 orange
1 teaspoon pure vanilla extract
1/2 cup sliced almonds
1 tablespoon poppyseeds
Preheat the oven to 350 degrees. Sift together the flour, sugar, salt, baking powder and baking soda. Make a well in the center of the dry ingredients and whisk in the eggs, milk, olive oil, zest and vanilla. Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon.
Pour the batter into a greased bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top. Cook the cake, invert on a plate and dust with confectioners sugar if you like.