Honey and Olive Oil Almond Cake with Candied Citrus
Ingredients
Almond Cake
- 4 Large Eggs
- ½ Cup Honey
- ½ Cup Extra Virgin Olive Oil
- 1 Tbsp Lemon Zest
- ½ Tsp Almond Extract
- 2 Cups Almond Flour
- 1 Tsp Baking Powder
- ¼ Tsp Kosher Salt
- 2 Tbsp Sliced almonds for decorating (optional)
- 2 Tbsp Powdered Sugar for decorating (optional)
Candied Citrus
- 2-3 Meyer Lemons Thinly sliced and seeds removed
- 1 Cup Granulated Sugar
- Water
Instructions
Almond Cake
- Preheat the oven to 325 F
- Whisk together the eggs, olive oil and honey in a stand mixer until pale yellow and thickened.
- While the egg mixture is whisking, combine the almond flour, salt, and baking powder in a separate bowl and whisk to combine well.
- Next, add the extract and lemon zest to the egg mixture.
- Gently fold in the almond flour mixture into the egg mixture and fold just to combine. Avoid over mixing.
- Grease a 8 inch round baking pan with olive oil or butter.
- Pour the batter in and bake at 325 for about 35-40 minutes.
- Let cool completely. Top with candied citrus, sliced almonds, and powdered sugar.
Candied Citrus
- In a saucepan, bring 1 cup of water to boil.
- Place lemons into the boiling water and blanch for 1 minute. Then, remove and place them immediately into a bowl filled with cold water.
- Next, combine 1 cup of sugar and 1 cup of water into a clean saucepan and bring to a boil.
- Add the blanched lemons into the syrup and cook until translucent in color, about 10-15 minutes.
- Place the lemons and the syrup into a clean jar and store in the fridge until ready to use.