Our Lemon Olive Oil is summer in a bottle: light, fresh, balanced, and positively punchy. It ads a refreshing and mouth-watering kick to this simple cake that excites the appetite, as well as a mellow creaminess that carries the flavor and readies the palate for more. Sound a little like what an appetizer does? Give it a try – leave off the powdered sugar and serve with some savory ingredients like fresh cherry tomatoes oven-roasted with rosemary and thyme and chopped Kalamata olives. To serve as a dessert, top the cake with powdered sugar and serve with fresh fruit!

Serves 8

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs
2 tsp orange zest
2 tsp lemon zest
1/4 cup whole milk
1/2 cup Branches Lemon Olive Oil
2/3 cup sliced almonds, toasted, coarsely crumbled
Powdered sugar, for sifting
9-in diameter spring form pan

Preheat oven to 400 degrees F. Use a little butter to coat the sides of the spring form pan. Line the bottom with a round parchment paper.

Mix together flour, baking powder, and salt in a medium bowl. In another bowl, whisk eggs and sugar together. Add in the orange and lemon zest, the milk, and the lemon olive oil. Thoroughly stir the wet ingredients into the dry ingredients. When combined, carefully fold in the almonds.

Pour batter into the pan, and set in oven. Immediately lower the heat to 350 degrees. Let bake for 40-50 min. When the cake is removed, flip it out of the pan and remove the parchment paper right away. Dust with a sifting of powdered sugar. A spectacular dessert before you!

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