6 INGREDIENTS • 9 STEPS • 1HR 40MINS

Lemon, Olive Oil, and Almond Cake

Name: Lemon, Olive Oil, and Almond Cake
Total time: PT6000.0S
Yield: 4
Ingredients: 3 Lemon; 4 Egg; 175 gram Caster Sugar; 100 milliliter Olive Oil; 175 gram Almond Flour; 10 gram Baking Powder

Recipe

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.

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

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.

1HR 40MINS

Total Time

$3.30

Cost Per Serving

Ingredients

Servings

4

us / metric

3

Lemons, washed, divided

I used LemonGold® lemons

4

Eggs

1 cup

Caster Sugar, divided

1/3 cup

Olive Oil

1 1/2 cups

Almond Flour

0.5 oz

Baking Powder

Nutrition Per Serving

VIEW ALL

Calories

705

Fat

49.5 g

Protein

16.1 g

Carbs

58.0 g

Add to plan

Lemon, Olive Oil, and Almond Cake

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

Cooking InstructionsHide images

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 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 (4 tsp) 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.