Almond-Lemon Olive Oil 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 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

DIRECTIONS

• Preheat the oven to 350 and adjust the rack to the middle of the oven.  Using lemon olive oil, grease and flour one 9" cake pan.
• Combine the eggs, sugar, lemon 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 in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the centre 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

INGREDIENTS

• 4 cups washed, hulled, strawberries sliced thin
• 1 cup granulated sugar
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice

DIRECTIONS

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)

Or if you're in a hurry or have no access to good fresh strawberries, try some of the Preservatory Preserves we sell.

Serves 10