Lemon, Olive Oil and Marcona Almond Cake

Servings: 6-8 people

This traditional Spanish cake is a luscious combination of flavorful extra virgin olive oil, rich marcona almonds and bright lemon. Simply beautiful with a dusting of confectioner’s sugar, it’s the perfect wintertime tea cake.

Cook Time: 50 minutes

Ingredients

• 3/4 cup Matiz Marcona Almonds divided

• 1.5 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon Matiz Sea Salt

• 2 large eggs

• 1 cup sugar

• 2 tablespoons lemon zest about 2 lemons

• 1/4 cup freshly squeezed lemon juice

• 1/4 cup milk

• 3/4 cup Spanish olive oil

• 1/4 cup powdered sugar for sifting

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Instructions

Step 1
Preheat oven to 375 degrees F and grease a 9" springform baking pan.

Step 2
Grind 1/4 cup of the almonds and put into a medium bowl. Then coarsely chop 1/2 cup of the almonds and add them to the ground almonds.

Step 3
Add the flour, baking powder, and sea salt to the bowl and stir until homogenous.

Step 4
In a separate bowl, beat together the eggs, sugar, and lemon zest with a hand mixer on medium speed until it roughly doubles in size and turns lighter in color. Then slowly add the lemon juice, milk, and then drizzle in the olive oil and continue to mix.

Step 5
Fold in the flour mixture to the wet mixture until just combined (do not over mix). Pour into the greased springform pan and bake for about 50 minutes or until a toothpick comes out with a few crumbs attached.

Step 6
Let cool for 20 minutes then take out of the pan, dust with the powdered sugar, and serve.

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Originally posted on Culinary Collective