Olive Oil Almond Cake

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• 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 sugarto finish

Step-by-Step Instructions

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1. 01Heat the ovenHeat the oven to 170C fan. Line a 20cm springform tin with baking paper and brush the sides with olive oil.
2. 02Whisk the baseWhisk the eggs, sugar and citrus zest for two minutes until pale and thickened, then stream in the olive oil while whisking.
3. 03Fold the dryFold in the flour, ground almonds, baking powder and a pinch of salt just until no dry streaks remain. Do not beat.
4. 04BakePour 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. 05Cool and dustCool in the tin for fifteen minutes, then turn out. Dust generously with icing sugar just before serving.