Ingredients

Cake

1 1/2 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 cup large eggs
2 teaspoon orange zest

2 teaspoon lemon zest
2 tablespoon balsamic vinegar
2 tablespoon whole milk
3/4 cup extra-virgin olive oil
33/50 cup sliced almonds, toasted, coarsely crumbled powdered sugar, for sifting

Citrus Compote

1 1/2 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 cup large eggs
2 teaspoon orange zest
2 teaspoon lemon zest
2 tablespoon balsamic vinegar

2 tablespoon whole milk
3/4 cup extra-virgin olive oil
33/50 cup sliced almonds, toasted, coarsely crumbled powdered sugar, for sifting
1 teaspoon grated orange peel
3/4 teaspoon orange blossom water
1 teaspoon honey
3 teaspoon oranges, segmented and juices reserved
2 teaspoon pink grapefruits, segmented and juices reserved

Preparation

Baking Directions:

To make the cakePreheat the oven to 350 degrees F.

Lightly oil an 8-inch-diameter cake pan.

Whisk the flour, baking powder, and salt in a medium bowl to blend.

Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy.

Beat in the milk and the vinegar.

Gradually beat in the oil.

Add the flour mixture and stir just until blended.

Stir in the almonds.

Transfer the batter to the prepared pan.

Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 50 minutes.

Transfer to a rack and cool for 15 minutes.

Invert the cake onto a platter and let cool for 5 more minutes.

Sift powdered sugar over the cake.

To make the citrus compoteStir the orange peel, blossom water, honey, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend.

Combine the orange and grapefruit segments with the blossom water mixture in a medium bowl and toss gently.

Cover and let stand 15 minutes for the flavors to blend.

Serving Directions:

Cut the cake into wedges and spoon the citrus compote alongside.