Almond, Lemon and Olive Oil Cake

I am not a big fan of baking but I do love my afternoon tea accompanied by a slice of tea cake. This recipe – adapted from Dorie Greenspan – has become one of my favorites.

Serves 6-8

  • 2 cups almond flour
  • 1/3 cup pastry flour
  • 1/3 cup corn flour
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup olive oil
  • 7 Tbsp. butter, melted and cooled
  • 3 eggs
  • 1 cup evaporated cane juice
  • 2 Tbsp. finely grated lemon zest
  • 1 Tbsp. lemon juice
  1. Preheat oven to 325 degrees F. Butter a 9”x5” loaf pan.
  2. Combine hazelnut flour, pastry flour, corn flour, baking powder, and salt in a bowl and mix well. Combine olive oil and melted butter in another bowl.
  3. In a large bowl, whisk eggs and sugar until light and thick. Add lemon zest and juice.
  4. Add dry ingredients to egg and sugar mixture and mix until just combined. Then add olive oil and butter mixture. Pour into loaf pan.
  5. Bake 60 minutes until a toothpick inserted in the center of the cake comes out clean.