Roasted Almond and Cured Lemon Paste Cake
Prep: 15 minutes
Cook: 30 minutes
Cook: 30 minutes
Medium
Serves 8 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!
Ingredients
200g blanched almonds / almond meal (see recipe)
4 eggs
200g caster sugar
1 orange, zested
5 tsp Cured Lemon Paste
½ teaspoon cinnamon
1 tbsp Verdemanda Extra Virgin Olive Oil
1 tbsp honey
1 tbsp icing sugar, for dusting
Method
- Step 0: 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
- Step 1: 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.
- Step 2: Add the ground almonds and fold through with a large spoon or spatula, trying to keep as much air in as possible.
- Step 3: 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.
- Step 4: When cool, use a sieve to dust the top with icing sugar, then cut into pieces when ready to serve.
