This olive oil almond lemony cake has the goodness of olive oil, the tangy taste of lemon and the nuttiness of almonds which makes it a perfect dessert or teatime option!
I have been thinking of baking with olive oil for a long long time but wasn’t really sure because of the low temperature its supposed to be used at. I had read so many olive oil baking recipes that I was totally tempted to do it. I am still not sure whether it is safe to bake in olive oil, but one thing I am sure about is the flavor, the nutty flavor it adds to the cake which makes it outstanding. And the smell that wafted through the house while baking this olive oil almond lemony cake is totally priceless.
We made this cake when on Father’s Day, Ojas woke up saying let’s bake a cake for dada though the dada was out offroading with his boys But Ojas said it in such a cute manner that I couldn’t really say no. I adapted this recipe from Sassy Radish.
While the cake is very tasty to eat in itself, since I was baking it for Father’s Day, I wanted to do a little extra. I was in no mood to make an elaborate icing and also, I don’t think this cake would gel with one. That was when I thought of using the glaze that was used in the original recipe, though quite frankly I am not a huge fan of glazes. I find them too sugary and too sticky 🙂 Anyway, I decided to give this one a try, but let me repeat the cake was yummy without it too and healthy, because it has been baked in olive oil with no butter used.
But I decided to go ahead and some sin to the healthy cake, and put some glaze on it as well 🙂
I also made some olive oil and mixed nut brownies which tasted so sinful 🙂 Have you checked the recipe to that yet?