Ingredients
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- 2 cups almond flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup extra virgin olive oil
- 1 teaspoon pure almond extract
- Zest of 1 lemon
- Sliced almonds for topping
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan, or springform pan, and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, beat the egg yolks, sugar, and lemon zest until thick, creamy, and pale yellow in color. Use an electric mixer at medium speed. Add the oil and almond extract to the egg yolks and mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until combined.
- In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter ,with a rubber spatula, until no white streaks remain.
- Pour the cake batter into the prepared pan and smooth the top with a spatula. Sprinkle sliced almonds evenly over the top of the batter.
- Bake cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar if desired.
- Slice and serve! This cake pairs well with a dollop of whipped cream or fresh strawberries.
- Prep Time: 15 min
- Cook Time: 30-35 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian