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 F. 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, Pasolivo Tangerine olive oil, orange 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. Let cool, invert on a plate and dust with confectioners sugar if you like.