Oliveziaโs Lemon Almond Cake
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๐ธ 3 cups unbleached organic flour
๐ธ 2 cups granulated cane sugar
๐ธ 1 teaspoon salt
๐ธ 2 teaspoons baking powder
๐ธ 2 finely grated orange peel
๐ธ 1 cup Oliveziaโs Blood Orange Olive Oil
๐ธ 2 large room temperature eggs, whisked
๐ธ 2 tablespoons fresh squeezed orange juice
๐ธ Powdered sugar for garnish
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๐ธ 1 1/4 cups all purpose flour + more for flouring pan
๐ธ 1/2 cup blanched almonds, toasted and then ground finely in food processor
๐ธ 1/2 cup fresh Oliveziaโs Lemon Olive Oil + more for greasing pan
๐ธ 4 large eggs, beaten
๐ธ 1 teaspoon vanilla extract
๐ธ 1 cup granulated sugar
๐ธ 1 teaspoon fresh lemon zest
๐ธ 1 teaspoon baking powder
๐ธ 1/2 teaspoon salt
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๐ธ 4 cups washed, hulled, strawberries sliced thin
๐ธ 1 cup granulated sugar
๐ธ 1 teaspoon fresh lemon zest
๐ธ 1 tablespoon fresh lemon juice
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Preheat the oven to 350 and adjust the rack to the middle of the oven. Using Oliveziaโs Lemon Olive Oil, grease and flour one 9" cake pan. Combine the eggs, sugar, Oliveziaโs Lemon Olive Oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine. Combine the dry ingredients in a separate bowl and whisk to combine.
Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert onto a rack to fully cool.
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Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes, being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over the cake. Dollop with whipped cream (optional).
Adapted from: Veronica Foods