Because this not too sweet cake is a tweak of a tweak that even I have made a few versions of…. I’m including the introduction to my blogpost for an all-apple cake from last spring to provide background…

I’ve been baking this friendly cake for a few months now in one variation or another. First, I was just fascinated by the ingredients in the original Almond Cake recipe, which belongs to Molly Wizenberg and was adapted by Mark Bittman and Sam Sifton…and later by me along with a few thousand of my closest friends. It starts with boiling an orange and a lemon together for a half hour, removing the seeds, and puréeing the now softened peels. Nothing I’d ever done in my not-so-extensive cake baking career; still, I was sold. There’s no butter but there’s plenty of olive oil, making it taste and feel seriously Mediterranean or just Spanish… and keeping it moist for a few days right on the old proverbial counter. That’s even in Colorado at altitude where bread becomes crouton material in 15 minutes flat. The original “Tarta de Santiago” or St. James Cake (very similar to the almond cake I kept making) is a middle ages and Camino de Santiago specialty still baked each July 25, for the feast of St. James. One couldn’t have asked for a better plain cake or maybe even one with more spiritual flavor. Think gently citrusy and uber nutty pound cake only lighter. My dad, who abhorred all things frosting, would have inhaled it. Only thing my cake needed was a little barely sweetened whipped cream or a few berries, as you see in my photo (below the recipe in this post). Or just a cup of coffee if you were my dad. Maybe a small Armagnac if you were me. A wee dram or a cuppa if you weren’t.