Olive Oil Almond Lemony Cake
This olive oil almond lemony cake has the goodness of olive oil, the tangy taste of lemon and the nuttiness of almonds which make it a perfect dessert or teatime option! 
For the glaze
  1. Sieve together the all purpose flour and wheat flour, almond flour, baking powder and salt to combine them and set aside.
  2. Beat the egss lightly in a large bowl. Now add the sugar to it and whisk it throughly.
  3. Add the olive oil and continue whisking till the mixture thickens a bit, say for about 45 seconds or 2 minutes (I did it by hand, not mixer BTW)
  4. Add in the vanilla and almond extracts, the lemon juice and the zest. Whisk for about 30 seconds.
  5. Add the dry ingredients and mix till everything is throughly combined and you have a smooth batter. It took me about 3 minutes of mixing to do so.
  6. Pour the batter in a greased and lined cake pan (a 9-inch round will do though I baked in a bundt) and bake in a preheated oven at 180C for about 30 mins or till completely done.
  7. Let it completely cool.
For the Glaze
  1. Melt the butter over medium heat in a small, heavy bottom saucepan. When it stops bubbling, lower the heat and continue heating the butter carefully, swirling the pan occasionally to distribute the heat. Turn off the heat when the butter begins to turn a light tan color and smells slightly nutty.
  2. Whisk together the confectioner sugar and milk until completely smooth but thick, then slowly add into the cooled butter. Add a few drops of lemon juice to balance the sweetness. Stir in the toasted almonds.
  3. Pour the glaze over the cake and let it set for some time. Cut a slice and enjoy it!
Recipe Notes

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Check out what my other fellow marathoners are cooking in the marathon.