Olive oil cake
Serve a slice of sunshine with this lemon-scented cake made with ground almonds and extra-virgin olive oil, dusted with icing sugar
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2unwaxed lemons
- 125g plain flour
- 2tsp baking powder
- 4eggs
- 175g caster sugar
- 180g ground almonds
- 6tbsp extra-virgin olive oil
- icing sugar , for dusting
- crème fraîche , to serve
Instructions
Step 1
Put the lemons in a pan and cover with boiling water. Put a piece of scrunched-up baking paper on top – this will keep in the heat, as the lemons will rise to the top of the water. Bring to the boil, then reduce the heat to a simmer and cook for 40 mins. Turn off the heat and leave to cool. Halve the lemons, removing any pips. Roughly chop, then transfer to a food processor and blend to a purée.Step 2
Heat the oven to 180C/160C fan/gas 4. Butter a 23cm springform baking tin and line with baking paper. Mix the flour with the baking powder. In a separate bowl, beat together the eggs and sugar using an electric whisk for 3-4 mins or until combined and pale. Beat in the puréed lemons, almonds and olive oil, then add the flour mixture.Step 3
Pour the mixture into the prepared tin and bake for 50 mins until cooked through (covering with foil if it starts to darken too much) . Leave to cool in the tin. The cake can be served just-warm or cold, dusted with icing sugar, along with a dollop of crème fraîche. It will keep in an airtight container for up to five days.