AlmondDessertsLemon

Lemon and Almond Cake

This light and delicious lemon and almond cake is perfect for any occasion, or just an afternoon treat!

Prep Time: 10 mins
Cooking Time: 25 mins
8 people

Used in this recipe

Ingredients

4 large eggs
150g caster sugar
100g plain flour
1 rounded teaspoon baking powder
120g ground almonds
100ml Filippo Berio Mild & Light Olive Oil
2tbsp Amaretto liqueur
Grated zest 2 lemons
Juice of 1 lemon
25g flaked almonds
Icing sugar to dust

Method

Preheat the oven to 180˚C/350˚F/Gas Mark 4. Lightly oil and baking parchment line a 20cm round cake tin.
Place the eggs and sugar in a large bowl and place over a pan of simmering water. Use an electric whisk to whisk the eggs until creamy, and thick enough to leave a trail when the whisk heads are lifted from the mixture.
Sift over the flour and baking powder and gently fold in with the ground almonds. When the flour is almost mixed in, add the olive oil, liqueur, lemon zest and juice and gently fold in. Pour into the prepared tin then scatter over the flaked almonds. Bake for 20-25 minutes or until the cake is risen and spongy. The sponge should bounce back when lightly touched in the centre.
Cool in the tin for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar before serving.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.