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What you’ll need

lemon

2 lemons, whole

almonds

1 cup almonds, raw

flour

1 cup The Healthy Baker Self Raising Flour

salt

pinch salt

eggs

4 eggs

vanilla paste

1 teaspoon vanilla paste

caster sugar

1 cup caster sugar

oil

¾ cup olive oil

icing sugar

to dust icing sugar

1

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).

2

Preheat oven to 180C and grease a bundt or 23cm spring form cake tin.

3

Place almonds on a tray and bake for 10 minutes.

4

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.

5

In another bowl, combine the eggs, vanilla and sugar and whisk until pale and frothy.

6

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.

7

Fold the egg and sugar mixture into the dry ingredients and add the olive oil and lemon and fold to combine.

8

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.