Lemon Almond Cake
- 1 1/2 C. plus 1/3 C. blanched sliced almonds, toasted
- 3/4 C. all-purpose flour
- 3/4 t. salt
- 1/4 t. baking powder
- 1/8 t. baking soda
- 4 large eggs
- 1 1/4 C. plus 2 T. sugar
- 1 T. plus 1/2 t. grated lemon zest (about 2 lemons)
- 3/4 t. almond extract
- 5 T. unsalted butter, melted
- 1/3 C. The Olive Tap’s Sorrento Lemon Olive Oil
Adjust your oven rack to the middle position and heat oven to 300 degrees. Grease a 9″ round cake pan and line with parchment paper. Pulse 1 1/2 C. almonds, the flour, salt, baking powder, and baking soda in food processor until almonds are finely ground, 5 to 10 pulses. Transfer almond mixture to a bowl.
Process eggs, 1 1/4 C. sugar, 1 T. lemon zest, and almond extract in now empty processor until very pale yellow, about 2 minutes. With processor running add melted butter and lemon olive oil in a steady stream until incorporated. Add almond mixture and pulse to combine, 4 to 5 pulses. Transfer batter to prepared pan.
Using your fingers, combine remaining 2 T. sugar and remaining 1/2 t. lemon zest in a small bowl until fragrant, 50 to 10 seconds. Sprinkle top of cake evenly with remaining 1/3 C. almonds followed by sugar-zest mixture.
Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 55 to 60 minutes, rotating pan after 40 minutes. Let cake cool in pan on wire rack for 15 minutes. Run paring knife around sides of pan. Invert cake onto greased wire rack, discard parchment, and re-invert cake onto second wire rack. Let cake cool about 2 hours. Cut into wedges and serve. Store cake in plastic wrap at room temperature for up to 3 days.
An Olive Tap recipe adaptation from Cooks Illustrated