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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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.

East After Noon

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

http://eastafternoon.com/

1HR 40MINS

Total Time

$3.30

Cost Per Serving

Ingredients

Servings

4

us / metric

3

Lemons, washed, divided

I used LemonGold® lemons

4

Nutrition Per Serving

VIEW ALL

Calories

705

Fat

49.5 g

Protein

16.1 g

Carbs

58.0 g

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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 Instructions

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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.

Lemon, Olive Oil, and Almond Cake

1HR 40MINS

$3.30

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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