Olive Oil Almond Cake

Ingredients

• 200 g plain flour
• 160 g ground almonds
• 240 g caster sugar
• 240 ml fruity extra-virgin olive oil
• 4 egg
• 2 tsp baking powder
• Zest of 1 orange and 1 lemon
• Flaked almonds and icing sugar (to finish)

Instructions

1. 1

   1. Heat the oven: Heat the oven to 170C fan. Line a 20cm springform tin with baking paper and brush the sides with olive oil.

2. 2

   2. Whisk the base: Whisk the eggs, sugar and citrus zest for two minutes until pale and thickened, then stream in the olive oil while whisking.

3. 3

   3. Fold the dry: Fold in the flour, ground almonds, baking powder and a pinch of salt just until no dry streaks remain. Do not beat.

4. 4

   4. Bake: Pour into the tin, scatter with flaked almonds and bake 40 to 45 minutes, until the top is crackled and a skewer comes out with one damp crumb.

5. 5

   5. Cool and dust: Cool in the tin for fifteen minutes, then turn out. Dust generously with icing sugar just before serving.