Olivezia’s Lemon Almond Cake

𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐅𝐥𝐚𝐯𝐨𝐫

Lemon Olive Oil

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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

🔸 3 cups unbleached organic flour

🔸 2 cups granulated cane sugar

🔸 1 teaspoon salt

🔸 2 teaspoons baking powder

🔸 2 finely grated orange peel

🔸 1 cup Olivezia’s Blood Orange Olive Oil

🔸 2 large room temperature eggs, whisked

🔸 2 tablespoons fresh squeezed orange juice

🔸 Powdered sugar for garnish

𝐂𝐚𝐤𝐞 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

🔸 1 1/4 cups all purpose flour + more for flouring pan

🔸 1/2 cup blanched almonds, toasted and then ground finely in food processor

🔸 1/2 cup fresh Olivezia’s Lemon Olive Oil + more for greasing pan

🔸 4 large eggs, beaten

🔸 1 teaspoon vanilla extract

🔸 1 cup granulated sugar

🔸 1 teaspoon fresh lemon zest

🔸 1 teaspoon baking powder

🔸 1/2 teaspoon salt

𝐓𝐨𝐩𝐩𝐢𝐧𝐠 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

🔸 4 cups washed, hulled, strawberries sliced thin

🔸 1 cup granulated sugar

🔸 1 teaspoon fresh lemon zest

🔸 1 tablespoon fresh lemon juice

𝐂𝐚𝐤𝐞 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

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

𝐓𝐨𝐩𝐩𝐢𝐧𝐠 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

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