Lemon, olive oil and almond cake - Better Homes & Gardens Australia
This cake, aka Dolce di Amalfi, uses zest and juice from Amalfi Coast lemons. Olive oil makes this dense, tangy torta magnificently moist and flavorful.
Ingredients
- Melted butter, to grease
- 1½ cups self-raising flour
- ¾ cup almond meal
- 1½ cups caster sugar
- Finely grated zest of 3 lemons
- 3 free-range eggs, lightly beaten
- 250ml milk
- 250ml extra virgin olive oil
- 165ml lemon juice
- Icing sugar mixture, to dust
- Fresh figs, cut into wedges, to serve
- Mascarpone drizzled with honey, to serve
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