CAKE: Almond & Lemon Cake with Strawberry Preserves
Desserts & Other Goodies
Ingredients
- CAKE:
- 1 ¼ cups all purpose flour + more for flouring pan
- ½ cup blanched almonds, toasted; ground fine in a blender, grinder, or food processor
- ½ cup (plus more for greasing pan) Meyer Lemon Olive Oil
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 teaspoon fresh lemon zest
- 1 teaspoon baking powder
- ½ teaspoon salt
- PRESERVES:
- 4 cups washed, hulled, strawberries sliced thin
- 1 cup granulated sugar
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
Directions
CAKE:
- Preheat the oven to 350o and adjust the rack to the middle of the oven.
- Using Meyer Lemon Premium Olive Oil, grease and flour one 9" cake pan.
- Combine the eggs, sugar, ½ cup Meyer 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 into 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 onto a rack to fully cool.
PRESERVES:
- 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.
- (Optional: Add a dollop of lightly whipped cream on each slice.)