Lemon & almond cake
| Serves: | 8-10 |
Ingredients
- 2 cups flour, plus extra for dusting
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- A pinch salt
- 2 Tbsp buttermilk, for drizzling
- A few drops vanilla extract
- 2 tbls fresh lemon leaves
- 4 extra large free range eggs
- 2 tsp white sugar
- 3 Tbsp olive oil, to drizzle
- 1 tsp grated lemon zest
- toasted flaked almonds
- icing sugar, to dust
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Cooking Instructions
- Preheat the oven to 175 °C.
- Lightly grease a 22 cm springform pan.
- In a medium sized bowl, mix the flour, baking powder, bicarbonate of soda and salt, and set aside.
- In a small bowl, mix the buttermilk, lemon juice, lemon zest and vanilla extract, and set aside.
- In a large mixing bowl, beat the eggs and granulated sugar for about 5 minutes at high speed until pale and fluffy.
- Lower the speed to medium-high, and drizzle in the olive oil slowly, mixing until well incorporated.
- With the mixer on low, add half the flour mixture until well incorporated.
- Add the buttermilk mixture next, then the remaining flour mixture, until just blended.
- Fold in the almonds.
- Scrape the batter into the prepared springform pan and bake at 175 °C for 40 — 45 minutes, or until the top is golden and a toothpick inserted near the centre comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes, then carefully remove the pan sides. Allow the cake to cool completely.
- Drizzle with honey or dust with icing sugar and cut into slices to serve.
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