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Roasted Almond and Cured Lemon Paste Cake

Prep 15 minutesCooking 30 minutes8 people

Ideal with an espresso, these desset bites are a favourite amongst our team! Made with zesty Cured Lemon Paste and Early HarvestExtra Virgin Olive Oil, these are the perfect end to a festive evening!

recipe

30 minutes

Dessert Recipes

Baking

Christmas Recipes

Winter Recipes

Vegetarian Recipes

Oils

Dessert

Medium

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Ingredients

Instructions

  1. Heat your oven to 175C fan / 190C nonfan. When hot, place almonds on a tray and roast in the oven for 6-8 minutes, until light golden brown. When cool, blend to a fine breadcrumb texture in a food processor or blender. If you don’t have either of these, buy almond meal and toast in the oven till brown, which should only take a few minutes
  2. Grease and line a 22-25cm square or round cake tin. Crack the eggs into a bowl and add the sugar, orange zest, cured lemon paste, honey and olive oil. Use an electric whisk to beat together till they are pale, fluffy and increased in volume.
  3. Add the ground almonds and fold through with a large spoon or spatula, trying to keep as much air in as possible.
  4. Pour the mixture into the tin, place in the oven and bake for 30 minutes. Check to see if it is cooked by inserting a skewer/toothpick into the middle. If it comes out clean, it’s ready, if not, cook for a further 5 minutes then check again.
  5. When cool, use a sieve to dust the top with icing sugar, then cut into pieces when ready to serve.

Included in this Recipe

Cured Lemon Paste

Cured Lemon Paste

A zesty and velvety Primofiore lemon paste with a salty finish.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.