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Almond and Orange Biscocho
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This is a deliciously moist madeira cake from Valencia, delicately scented with orange. As is quite usual in Spanish cake recipes, olive oil replaces butter. In the old days, the olive oils used in baking had to be heated to rid them of their rawness and pungency - desirable in savoury dishes, but by no means welcome in sweet things.
Serves: 6 - 8
This recipe was first published in June 2001.