Oli+Ve

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Toasted Almond & Lemon Agrumato Cake with Strawberry Preserves

 
 
Toasted Almond & Lemon Agrumato Cake with Strawberry Preserves
Almond-Lemon Agrumato Cake
Ingredients:
·         1 1/4 cups all-purpose flour + more for flouring pan
·         1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
·         1/2 cup fresh Lemon Agrumato(fused) Olive Oil + more for greasing pan
·         4 large eggs, beaten
·         1 teaspoon vanilla extract
·         1 cup granulated sugar
·         1 teaspoon fresh lemon zest
·         1 teaspoon baking powder
·         1/2 teaspoon salt
 
Preparation:
·         Preheat the oven to 350 and adjust the rack to the middle of the oven.  Using agrumato lemon olive oil, grease and flour one 9" cake pan.
·         Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer.  Whisk to thoroughly combine.
·         Combine the dry ingredients in a separate bowl and whisk to combine.
·         Add the dry ingredients to the wet ingredients in three batches, whisking after each addition.  Pour into the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean.  Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.
 


Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat.  Bring to a simmer.  Simmer for 7 minutes being careful that the contents do not boil over.  Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream  on each slice (optional)

Serves 10
 
Reprinted from Rachel Bradley-Gomez