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Lemon, Olive Oil, and Almond Cake
Recipe

6 INGREDIENTS • 9 STEPS • 1HR 40MINS

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.
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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
Lemon
3
Lemons, washed, divided
I used LemonGold® lemons
Caster Sugar
1 cup
Caster Sugar, divided
Olive Oil
1/3 cup
Almond Flour
1 1/2 cups
Almond Flour
Baking Powder
1 Tbsp
Baking Powder
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 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 (1 Tbsp).
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 (1 Tbsp).
step 5
Pour the mixture into the tin and bake on the middle shelf for 1 hour (no fan), or until golden brown.
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 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.
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.
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Easter
Vegetarian
Dessert
Mother's Day
Summer
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