Citrus and Almond Oil Cake
/
Citrus and Almond Oil Cake
Recipe By Courtney Roulston
Dietaries – Dairy-free
Serves – 8
Prep Time – 15 minutes
Cooking Time – 40 minutes plus cooling time
Ingredients
1 cup Squeaky Gate extra virgin olive oil, plus extra to line the pan
1 cup caster sugar + 1 tablespoon
1.5 cups self raising flour
¾ cup almond meal
½ tsp bicarbonate of soda
Pinch of sea salt
2 tbsp Grand Marnier (optional)
Zest and juice of 1 lemon (around 3 tablespoons)
2 tsp vanilla bean paste
3 Free-range eggs
1/3 cup flaked almonds
Icing sugar to serve
Coles dollop double cream or yoghurt to serve
Method
Preheat the oven to 180 degrees C. Grease and line the base and sides of a spring form cake tin. Rub a little extra oil over the baking paper and roll 1 tablespoon of sugar on the inside of the tin to coat, tapping out any excess.
In a large bowl, combine the flour, almond meal, bicarbonate of soda, and a pinch of salt and gently whisk to make sure there are no lumps. Stir together the Grand Marnier, lemon juice, lemon zest, and vanilla in a small bowl.
Using a stand mixer, whisk together the eggs and sugar for 3-4 minutes, or until thick and pale. Leaving the beaters on high, slowly drizzle in the extra virgin olive oil in a steady stream until it is incorporated and the mixture thickens slightly.
Reduce the beater's speed to slow then pour in the lemon juice mixture. Gently fold through the almond meal mixture until the batter is smooth. Pour into the prepared tin and top with a sprinkling of sugar and flaked almonds.
Bake in the middle rack of the oven for 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Allow the cake to cool for 15 minutes in the tin before removing.
Cut the cake into wedges and dust with icing sugar before serving with yogurt or cream.
