Lemon Almond Olive Oil Cake


Another lemon dessert you say…??? Why, yes! They are just so hard to come by, it seems if I want one, I have to make it myself. No problem, I figure. No problem at all. Most days I find baking very relaxing and quite enjoyable. Other days, I think I should open up a little shop featuring…. you guessed it, Lemon Desserts~

I have made a version of this cake before, see the post on Olive Oil Cake – which perhaps should’ve been called Orange Olive Oil Cake.

It was some time ago that I made the original recipe, and ever since it’s been on my mind to try it with lemon, in place of orange. Finally giving it a go, I changed nothing else in the recipe save for the lemon juice & zest.

Also wanting to try baking it with a sprinkle of nuts, I used some sliced almonds. The end result, while not having an overly lemony taste initially, it became more pronounced after a couple days, tightly wrapped, in the fridge.

The verdict…? This recipe is a proven keeper, using lemon or orange. It’s elegant in it’s simplicity and can be served at any time of day. To dress it up for dinner, serve with a lemon curd, whipped cream and fresh berries. To serve it up for breakfast.. yes, breakfast… serve with a dollop of thick yogurt and fresh berries or fruit of your choice.

Lemon Almond Olive Oil Cake
The original recipe says to use pine nuts, which would of course be dee-lish. I subbed in sliced almonds, which is what I had on hand. If you have some left long enough to get a little too dry, you could easily slice it and use it in a trifle style dessert.
 
Ingredients:
1 lemon
5 egg yolks
3/4 cup sugar, plus 2 TBSP for sprinkling
3/4 cup extra virgin olive oil, plus extra for greasing the pan
1 cup flour, sifted
4 egg whites
pinch salt
1/2 cup sliced almonds or pine nuts (can be made without)

Preparation:
Preheat the oven to 350º
Line a 9″ spring form pan with parchment paper, then grease with olive oil.
Finely zest the lemon, then squeeze the juice.
Put the eggs yolks and sugar in a large bowl and beat with a mixer on high speed for about 2 minutes – until creamy and pale. Lower the speed and add the olive oil, lemon juice & zest, beating until everything is combined. With a spatula slowly fold in the flour until fully incorporated.

In a separate large bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the whites into the yolk mixture a bit at a time, until everything is combined, being careful to not over mix.
 
Pour the batter into the spring form pan – pick up the pan and gently knock if on the counter a few times, to burst any air bubbles. Sprinkle the top with sugar (and pine nuts if using) and bake until the top is golden, about 45 minutes. Cool in pan, and sift icing sugar over the top for a pretty finish.