Lemon Olive Oil Almond Cake

Makes 10-12 slices

Ingredients

4 eggs

1/2 cup white granulated sugar

Juice from half a lemon

1/2 cup lemon-infused virgin olive oil

1/2 tsp vanilla extract

1 cup almond flour

1/2 cup cake and pastry flour

1 tsp baking powder

1/2 tsp baking soda

1. Preheat the oven to 350F. Line a 10” round springform pan with parchment paper and cooking spray. Set aside.

2. Using a stand mixer or hand mixer, whisk the eggs for about 10 minutes on medium-high speed, while gradually adding in the sugar. The mixture should triple in volume and be light and airy.

3. Add in the lemon juice, lemon-infused olive oil and vanilla extract, and mix for about 1 minute.

4. Place a sieve over the bowl of wet ingredients, and add in the almond flour, cake and pastry flour, baking powder and baking soda. Sift until there are no clumps.

5. Fold the dry ingredients with the wet ingredients. Pour the batter into the springform pan and bake for about 30 minutes, or until brown and a toothpick comes out dry.

6. Top with powdered sugar and strawberries. Enjoy!