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Almond Cake

 

SERVES: 8
COOKING TIME: 45 Mins

INGREDIENTS

200g Almond Meal

200g Colavita Premium Italian Extra Virgin Olive Oil

4 Eggs (med-large eggs)

200g raw sugar

1 tsp Vanilla or 1 vanilla bean

SUGGESTED FRUIT TOPPINGS, SEASON DEPENDENT:

4 large figs, halved tip to base 1 tsp cinnamon in batter

2 green apples, sliced 1 tbsp fresh ginger grated in batter

½ pineapple in semi circle slices 4 med peaches, halved

150g Distilleria Alessandro Amarena cherries, pitted

METHOD

1.Preheat fan forced oven to 150° Celsius. Grease and line a 20-22cm cake tin.

2. Mix almond meal, extra virgin olive oil, eggs, sugar and vanilla in a large bowl until thoroughly combined with a silicone spatula or wooden spoon.

3. Poor cake batter into lined tin.

4. Cut figs in half from stalk to base and gently place each half equidistant from one another into the top of the batter.

5. Bake for 45 minutes or until top is golden and cake is firm.

6. Cut cake to allow one fig per portion, serve with cream, ice cream or dairy free alternative if desired.

 
 
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