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.
- 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, sliced almonds.
Bake for 25 minutes at 350 degrees. Let cool at least 20 minutes before serving.