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Lemony Olive Oil Almond Cake

Lemony Olive Oil Cake

This is my go-to cake when I need to whip up something in a hurry…no pfaffing about with creaming the butter. It is dense and moist; lovely with a warm fruit compote, summer berries or a cup of tea. It works with either white whole wheat flour (a newish product from King Arthur’s brand) or whole wheat pastry flour. It takes about 10 minutes to whip together and 30 minutes to bake.

1 cup ground almonds, aka almond flour
3/4 cup white whole wheat flour or whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
zest of one lemon
1/4 cup lemon juice
1/2 cup olive oil
3 eggs
1/4 teaspoon almond extract
1 teaspoon vanilla

Preheat oven to 375 F. Coat a 9- inch cake pan with a bit of olive oil.

In one bowl mix together the ground almonds, flour, baking powder, salt and sugar. Add the lemon zest and rub it in with your fingers.

In a separate bowl, whisk together the eggs, olive oil, lemon juice and almond and vanilla extracts.

Pour the wet ingredients into the dry and stir/fold gently until well combined. Pour into the cake pan and bake 30-35 minutes or until lightly browned and a skewer stuck in the center of the cake comes out clean.

Sometimes I serve this cake right from the pan, sometimes I invert it and dust it lightly with confectioner’s sugar. 12 slices.

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