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RECIPE
6 INGREDIENTS 9 STEPS 1hr 40min

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.
Lemon, Olive Oil, and Almond Cake Recipe | SideChef
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.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr 40min
Total Time
$3.39
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3
Lemons , washed, divided
I used LemonGold® lemons
1 cup
Caster Sugar , divided
1/3 cup
1 1/2 cups
Almond Flour
1/2 Tbsp
Baking Powder
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Nutrition Per Serving

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CALORIES
718
FAT
50.5 g
PROTEIN
16.2 g
CARBS
59.4 g

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 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 (1/2 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 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.
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Nutrition Per Serving
Calories
718
% Daily Value*
Fat
50.5 g
65%
Saturated Fat
6.5 g
32%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
59.4 g
22%
Fiber
6.5 g
23%
Sugars
47.0 g
--
Protein
16.2 g
32%
Sodium
277.3 mg
12%
Vitamin D
1.0 µg
5%
Calcium
233.0 mg
18%
Iron
3.0 mg
17%
Potassium
156.5 mg
3%
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