Spanish Olive Oil Cake with Lemon and Almonds
This Spanish olive oil cake with lemon and almonds is easy and delicious. Olive oil cakes are moist and rich, usually combined with citrus and bursting with flavour so you could substitute the lemons for any other citrus fruit.
Prep time Cook time 50 mins
Serves: 8 slices
1.5 cups of plain flour
¼ cup of finely ground almonds (you can pulse raw almonds in the food processor until a powder but not a paste!)
¼ teaspoon of salt
2 teaspoons of baking powder
1 cup of granulated sugar
Zest from two lemons
3 large eggs
¼ cup of freshly squeezed lemon juice
1 cup of full fat unsweetened Greek yogurt
⅔ cup of Spanish extra virgin olive oil
Powdered sugar to top the cake
Preheat your oven to 190ºc and then grease and flour a 9½ cake tin.
In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.
Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest's flavour.
In a separate bowl, beat the sugar and eggs on medium high (I use a hand mixer) for about two minutes (the mixture should have doubled in size and lightened in colour).
Now, whisk in the lemon juice and Greek yogurt on a low speed.
Finally, add the olive oil by slowly drizzling it in while mixing on low.
When combined, fold in the flour mixture by hand using a rubber spatula. Stop mixing as soon as everything is combined-- you don't want to over mix.
Pour the batter into the greased and floured cake pan and bake about 50 minutes in a preheated (190°c) oven (or until a toothpick inserted in the middle comes out with only a few crumbs).
Take your cake out of the oven and let cool for at least 20 minutes before removing from the cake pan. Right before serving dust with powdered sugar.