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Honey and Olive Oil Almond Cake with Candied Citrus

Honey and Olive Oil Almond Cake with Candied Citrus

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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8 people
Course: Dessert
Cuisine: Mediterranean
Ingredients Method

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

Method
 

Almond Cake
  1. Preheat the oven to 325 F
  2. Whisk together the eggs, olive oil and honey in a stand mixer until pale yellow and thickened.
  3. While the egg mixture is whisking, combine the almond flour, salt, and baking powder in a separate bowl and whisk to combine well.
  4. Next, add the extract and lemon zest to the egg mixture.
  5. Gently fold in the almond flour mixture into the egg mixture and fold just to combine. Avoid over mixing.
  6. Grease a 8 inch round baking pan with olive oil or butter.
  7. Pour the batter in and bake at 325 for about 35-40 minutes.
  8. Let cool completely. Top with candied citrus, sliced almonds, and powdered sugar.
Candied Citrus
  1. In a saucepan, bring 1 cup of water to boil.
  2. Place lemons into the boiling water and blanch for 1 minute. Then, remove and place them immediately into a bowl filled with cold water.
  3. Next, combine 1 cup of sugar and 1 cup of water into a clean saucepan and bring to a boil.
  4. Add the blanched lemons into the syrup and cook until translucent in color, about 10-15 minutes.
  5. Place the lemons and the syrup into a clean jar and store in the fridge until ready to use.