Almond Cake

Ingredients

  • 1.5 + 1/3 cups blanched sliced almonds, toasted

  • 3/4 cup AP flour

  • 3/4 tsp salt

  • 1/4 tsp baking powder

  • 1/8 tsp baking soda

  • 4 large eggs

  • 1.25 cups + 2 Tbsp sugar

  • 1 Tbsp + 1/2 tsp grated lemon zest

  • 3/4 tsp almond extract

  • 1/2 cup EVOO

Make

  1. Adjust oven rack to middle and preheat to 300F
  2. Pulse 1.5 cups almonds, flour, salt, baking powder, and baking soda in food processor until finely ground. Transfer to bowl
  3. Process eggs, 1.25 cups sugar, 1 Tbsp lemon zest, and almond extract until pale yellow and frothy (~30 seconds). Slowly add in oil until incorporated (~10 seconds). Add almond mixture and pulse to combine
  4. Transfer batter to greased 9 inch round cake pan lined with parchment paper
  5. Combine remaining 2 Tbsp sugar and 1/2 tsp lemon zest. Sprinkle top of cake with remaining 1/3 cup almonds, followed by sugar-zest mixture
  6. Bake until center of cake is set and inserted toothpick comes out clean, about 55-65 minutes. Rotate pan after 40 minutes
  7. Let cake cool in pan for 15 minutes on wire rack, then remove from pan and let cool completely on rack

TIME | 1 hours

YIELD | 8-10 servings

TAGS | Dessert, Mediterranean