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Oliveziaโ€™s Lemon Almond Cake

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ




๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 3 cups unbleached organic flour

๐Ÿ”ธ 2 cups granulated cane sugar

๐Ÿ”ธ 1 teaspoon salt

๐Ÿ”ธ 2 teaspoons baking powder

๐Ÿ”ธ 2 finely grated orange peel

๐Ÿ”ธ 1 cup Oliveziaโ€™s Blood Orange Olive Oil

๐Ÿ”ธ 2 large room temperature eggs, whisked

๐Ÿ”ธ 2 tablespoons fresh squeezed orange juice

๐Ÿ”ธ Powdered sugar for garnish


๐‚๐š๐ค๐ž ๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 1 1/4 cups all purpose flour + more for flouring pan

๐Ÿ”ธ 1/2 cup blanched almonds, toasted and then ground finely in food processor

๐Ÿ”ธ 1/2 cup fresh Oliveziaโ€™s Lemon Olive Oil + more for greasing pan

๐Ÿ”ธ 4 large eggs, beaten

๐Ÿ”ธ 1 teaspoon vanilla extract

๐Ÿ”ธ 1 cup granulated sugar

๐Ÿ”ธ 1 teaspoon fresh lemon zest

๐Ÿ”ธ 1 teaspoon baking powder

๐Ÿ”ธ 1/2 teaspoon salt


๐“๐จ๐ฉ๐ฉ๐ข๐ง๐  ๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 4 cups washed, hulled, strawberries sliced thin

๐Ÿ”ธ 1 cup granulated sugar

๐Ÿ”ธ 1 teaspoon fresh lemon zest

๐Ÿ”ธ 1 tablespoon fresh lemon juice


๐‚๐š๐ค๐ž ๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

Preheat the oven to 350 and adjust the rack to the middle of the oven. Using Oliveziaโ€™s Lemon Olive Oil, grease and flour one 9" cake pan. Combine the eggs, sugar, Oliveziaโ€™s 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.


๐“๐จ๐ฉ๐ฉ๐ข๐ง๐  ๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

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



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