Almond and Olive Oil Cake

By: Sally James


  • 1 cup plain flour
  • 1/2 cup chopped raw almonds
  • 4 eggs, separated
  • 3/4 cup sugar, separated
  • Grated zest of 1 lemon
  • 1/2 cup extra virgin olive oil
  • 1-2 tablespoons white wine, e.g. Riesling


  1. Preheat oven to 350°F and position rack in the middle. Lightly oil a spring form pan and line base with parchment.
  2. Place the flour and nuts in a food processor and pulse on and off until nuts are ground into the flour. Set aside.
  3. Using an electric mixer beat the egg yolks and 1/2 cup of the sugar until light and creamy. Add the lemon zest and then the oil in a few batches, beating lightly after each addition. It will thicken towards the end.
  4. Whisk in the wine, then gently fold through the flour and nut mixture.
  5. Using clean beaters, beat the egg whites until soft peaks form, then add the sugar and beat until glossy, about 1 minute more. Gently fold through the batter.
  6. Pour mixture into prepared pan and bake for 40-45 minutes or until golden brown and a skewer inserted in the center comes out clean.
  7. Place on a wire rack and cool for 10 minutes. Run a knife around the outside and remove side of pan. Allow to cool completely before removing base. Store in an airtight container in a cool place or refrigerate. Enjoy with coffee or tea or serve with gelato for dessert.