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By Liv Kaplan

Lemon, Olive Oil & Almond Cake

Name: Lemon, Olive Oil & Almond Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European, Mediterranean
Ingredients: 3 cups blanched almond meal; ½ cup honey; 1 ½ tsp baking powder; ¼ tsp salt; 4 eggs; ½ cup extra virgin olive oil; 2 lemons, zested and juiced*; ⅓ cup slivered almonds

4 steps

Prep:10minCook:50min

You might say I’m quite the fan of good quality olive oil. It goes on all of my meals, and in desserts? Well it’s just plain delicious. This is a beautiful and moist cake recipe that everyone can enjoy.

Updated at: Tue, 15 Aug 2023 21:08:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories316.4 kcal (16%)

Total Fat25.5 g (36%)

Carbs16.7 g (6%)

Sugars13.7 g (15%)

Protein8.2 g (16%)

Sodium131.1 mg (7%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3 cupsblanched almond meal

½ cuphoney

1 ½ tspbaking powder

¼ tspsalt

4eggs

½ cupextra virgin olive oil

2lemons

zested and juiced

⅓ cupslivered almonds

Instructions

Step 1

Preheat the oven to 160°C and line a 20cm cake tin with baking paper or grease with olive oil.

Step 2

In a large bowl combine the almond meal, sweetener, baking powder and salt. Whisk to combine, ensuring there are no lumps and the baking powder is dispersed.

Step 3

In another bowl whisk the eggs, olive oil and lemon juice and zest.

Step 4

Fold the wet and dry ingredients together. Pour into the prepared tin and sprinkle over slivered almonds. Bake in the oven for 40-45 minutes or until a skewer inserted comes out clean.

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