Lemon, Olive Oil, and Almond Cake
While I’m sad to see the back of winter, I am eagerly awaiting summery climes and fresh citrus flavours. I made this densely syrupy lemon, olive oil and almond cake inspired by Mediterranean cuisine.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 355 degrees F (180 degrees C). Grease a springform tin with butter and line the base with paper.
step 2
Fill a saucepan with water and submerge Lemons (2). Bring the water to the boil and simmer the lemons for 25 minutes or until tender.
step 3
Drain the lemons and leave to cool for 15 minutes. Place the lemons in a blender and blitz until smooth.
step 4
Whisk the Eggland's Best Classic Eggs (4) and Caster Sugar (1 cup) together. Beat in the Olive Oil (1/3 cup) followed by the lemon paste. Fold in the Almond Flour (1 1/2 cups) and Baking Powder (0.5 oz).
step 5
Pour the mixture into the tin and bake on the middle shelf for 1 hour (no fan), or until golden brown.
step 6
The cake should have a light springy touch to the top and have shrunken away from the sides of the tin. Leave the cake to cool in the tin.
step 7
Zest and juice the remaining Lemon (1).
step 8
In a small saucepan over low heat, combine the Caster Sugar (1 1/3 Tbsp) with the lemon juice and zest and simmer until the sugar has dissolved.
step 9
Use a skewer to prick holes all over the cake and drizzle over the syrup. Leave the cake to cool completely before turning out and serving with whipped cream.
