Name: Olive oil cake
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 2 unwaxed lemons; 125g plain flour; 2 tsp baking powder; 4 eggs; 175g caster sugar; 180g ground almonds; 6 tbsp extra-virgin olive oil; icing sugar for dusting; crème fraîche to serve

Lemon and olive oil cake with a slice taken out on the side

2 unwaxed lemons
125g plain flour
2 tsp baking powder
4 eggs
175g caster sugar
180g ground almonds
6 tbsp extra-virgin olive oil
icing sugar
for dusting
crème fraîche
to serve

Method

step 1
Put the lemons in a pan and cover with boiling water. Put a piece of scrunched-up baking paper on top – this will keep in the heat, as the lemons will rise to the top of the water. Bring to the boil, then reduce the heat to a simmer and cook for 40 mins. Turn off the heat and leave to cool. Halve the lemons, removing any pips. Roughly chop, then transfer to a food processor and blend to a purée.
step 2
Heat the oven to 180C/160C fan/gas 4. Butter a 23cm springform baking tin and line with baking paper. Mix the flour with the baking powder. In a separate bowl, beat together the eggs and sugar using an electric whisk for 3-4 mins or until combined and pale. Beat in the puréed lemons, almonds and olive oil, then add the flour mixture.
step 3
Pour the mixture into the prepared tin and bake for 50 mins until cooked through (covering with foil if it starts to darken too much) . Leave to cool in the tin. The cake can be served just-warm or cold, dusted with icing sugar, along with a dollop of crème fraîche. It will keep in an airtight container for up to five days.