Our simplest almond cake; olive oil adds complex flavor to simple ingredients. This recipe is for the 8 oz Mini Almond Cake Mix found in the Baking Starter Kit, but you can also use half of a 16 oz Midtown Mix Almond Cake Mix. Be sure to check out the other recipes that use this mini base as well!
Tools and Ingredients:
Supplies & Equipment:
Medium mixing bowl and whisk
Grater/zester
6” round baking pan
6” parchment paper round
Ingredients:
2 eggs
1/4 cup of olive oil, preferably a flavorful one like an EVOO, but it doesn’t need to be expensive or fancy to be delicious in this recipe
1/2 teaspoon vanilla extract (optional)
1/2 medium lemon made into:
1/8 teaspoon of zest - about half a lemon’s worth. If you prefer a less intense lemon flavor, you can omit the zest, but keep the juice
2 teaspoons of juice
Preparation:
Preheat oven to 325°F.
Add parchment paper to bottom of 6” cake pan and grease sides of pan with a bit of oil.
We recommend zesting and juicing the lemon ahead before starting other steps so they are ready to drop into the mix
Step 1:
Combine eggs, olive oil, zest, and lemon juice and whisk until thoroughly combined.
Step 2:
Add Midtown Mix Mini Almond Cake Mix and mix until combined. Pour batter into prepared pan.
Step 3:
Bake for 35-40 minutes until edges are coming away from the sides of the pan, top is golden brown and center is set. Cool in pan for at least 15 minutes before running a knife along edge of pan to release. Turn out onto wire rack to cool. Serve as is or add garnishes (see Tips and Ideas)
Cake is done baking when it has browned on top and is starting to pull away from the sides of the pan. If the cake has cracks you can use garnish or powdered sugar to cover them up (or ignore them, they don’t affect the taste!).
Tips and Ideas:
Cake will keep for up to a week in the fridge, but wrap or cover it to keep fresh
Garnishes ideas:
Tart fruit like raspberries, lemon slices or dried cranberries
Serve with a dollop of Greek Yogurt, clotted cream, mascarpone or very lightly sweetened whipped cream
Drizzle a basic icing glaze of 1 cup of powdered sugar mixed with 2-3 tablespoons of lemon juice