Almond & Olive Oil Tea Cake
PREP: 20 minutes
COOK TIME: 25 minutes
Gluten-Free | Dairy-Free |Grain-Free | Vegetarian
This cake may sound a little unusual, but that is actually it’s charm. It appears quite sophisticated but is really very simple to make. It is light, lemony and truly divine. Other cakes wish they could be this moist and spectacularly spongy and also be grain, gluten and dairy free!
Using olive oil really gives the cake a subtle but complex flavour, especially when paired with the tartness of the lemon and the sweetness of the honey. It is made with clean and honest ingredients that are not going to break the budget.
It really is a pretty cake with its enticingly golden edges and flaked almonds, so I usually serve mine as is. However, a drizzle of honey, a dollop of coconut yoghurt or some fresh cream would be a great addition on the side.
- 3 organic eggs
- 1/3 cup OWN organic honey
- 1 organic lemon, zest and juice
- ½ cup Melrose extra virgin olive oil
- 1 ½ cup OWN almond meal
- 1 tsp. Bob’s Red Mill baking powder
- ½ tsp. Bob’s Red Mill baking soda
- a pinch of salt
- ¼ cup OWN flaked almonds
- Preheat oven to 160o Grease and Line a 20-22cm centimetre springform pan with baking paper.
- In a medium bowl combine almond meal, baking powder, baking soda, and salt whisk until combined and then set aside.
- Using the whisk attachment on an electric beater or mixer, whisk together the lemon juice, lemon zest, honey, olive oil and eggs until mixture is pale in colour and all ingredients are combined. Add almond meal mixture and whisk again until combined.
- Pour batter into prepared tin and top with flaked almonds. Bake for approximately 25 minutes, the top should be golden and the centre set. Keep an eye on this cake, cooking time is variable.
- Transfer to a cooling rack and allow to cool slightly in pan. Then, remove from pan, leaving cake on springform bottom and place on rack to cool completely. If needed use a spatula to help lift cake from sides of pan before opening spring. This cake is very delicate when warm so be gentle.
Recipe by Laura Scherian