Olive Oil Almond Cake


Leaving the butter behind? I revised this DELICIOUS almond cake to use olive oil instead of butter. It’s light and fragrant, lovely with a cup of green tea.

Blend together

  • 2 fresh eggs
  • 1 scant cup good quality white sugar
  • 3/4 cup + 2 Tablespoons good quality olive oil
  • 2 teaspoons almond extract

Stir in 1 cup flour

and spread in a lightly greased 9 inch round glass pan. Top with blanched, slicedĀ almonds.

Bake for 25 minutes at 350 degrees. Let cool at least 20 minutes before serving.