Almond Lemon Cake with Strawberry Preserves
by Olive the Best | Jun 14, 2021 |
A delicious combination of almond, lemon and strawberry really is a tasty combination to serve with tea.
Prep Time20 minsCook Time35 minsTotal Time55 mins
1 ¼ cups all purpose flour + more for flouring pan
½ cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
½ cup Olive the Best Lemon Fused Olive Oil + more for greasing pan
4 large eggs, beaten
1 tsp vanilla extract
1 cup granulated sugar
1 tsp fresh lemon zest
1 tsp baking powder
½ tsp salt
Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 tsp fresh lemon zest
1 tbsp fresh lemon juice
1Preheat 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.
2Combine 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.
3Combine the dry ingredients in a separate bowl and whisk to combine.
4Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to 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
5Combine 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)
Ingredients
1 ¼ cups all purpose flour + more for flouring pan
½ cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
½ cup Olive the Best Lemon Fused Olive Oil + more for greasing pan
4 large eggs, beaten
1 tsp vanilla extract
1 cup granulated sugar
1 tsp fresh lemon zest
1 tsp baking powder
½ tsp salt
Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 tsp fresh lemon zest
1 tbsp fresh lemon juice
Directions
1Preheat 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.
2Combine 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.
3Combine the dry ingredients in a separate bowl and whisk to combine.
4Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to 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
5Combine 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)
Almond Lemon Cake with Strawberry Preserves
Recent Comments