Almond, Lemon and Olive Oil Cake
Serves 6-8 • Prep 15 mins • Cooking 1 hour
This is a gorgeous, tangy and delicious cake. The whole lemon adds a hint of bitterness and the toasted almonds lots of lovely depth of flavour.
What you’ll need
2 lemons, whole
1 cup almonds, raw
1 cup The Healthy Baker Self Raising Flour
1 teaspoon vanilla paste
1 cup caster sugar
¾ cup olive oil
to dust icing sugar
Place the lemons in a small saucepan, cover with water and place on medium-high heat. Bring to a boil and cook for half an hour (top up with water if needed).
Preheat oven to 180C and grease a bundt or 23cm spring form cake tin.
Place almonds on a tray and bake for 10 minutes.
Let cool then tip into a food processor and blitz until a fine meal. Tip meal into a mixing bowl, add the flour and salt and whisk together.
In another bowl, combine the eggs, vanilla and sugar and whisk until pale and frothy.
Cut the lemons in half and use a teaspoon to scoop out the flesh and seeds, place in the food processor with the olive oil and blitz until a smooth paste.
Fold the egg and sugar mixture into the dry ingredients and add the olive oil and lemon and fold to combine.
Transfer mixture to the cake tin and bake for 35 minutes or until golden brown and springy to touch. Serve with Greek yogurt or double cream.