I recently hosted a Mallorcan-themed supper club in Edinburgh and served this cake for dessert. I don’t say this often, but I really love this cake – it’s sort of like an olive oil version of the “any cake” cake recipe from my cookbook and it works every time. I’ve served it with sliced oranges and lightly whipped cream, but you can have it with any summer fruits you like – or just eat it warm on its own…
Serves 8
Ingredients
200g plain flour
50g ground almonds (or 50g more plain flour)
40g flaked almonds
250g caster sugar
2 tsps of baking powder
1 tsp bicarbonate soda
A small pinch of flaky sea salt
150ml neutral olive oil
150g natural yogurt
Zest and juice of 1 orange
1 tsp of almond extract
3 eggs, beaten
To serve
Lightly whipped double cream
2 oranges, peeled and sliced
Plenty of icing sugar to finish
Method
1. Preheat your oven to 180°C fan, then grease a 23cm cake tin with a little oil and baking paper.
2. Add the flour, sugar, baking powder, bicarbonate of soda and salt to a bowl and give it a quick mix with a whisk.
3. In a separate bowl, whisk together the oil, yoghurt, orange zest and juice, almond extract and eggs until well mixed.
4. Add the wet ingredients to the dry, making sure everything is really evenly mixed and there are no dry lumps left.
5. Pour the batter into the cake tin, top with the flaked almonds and bake for 35 minutes or until lightly golden and springy to the touch.
6. Serve warm with generous dustings of icing sugar, lightly whipped double cream and sliced oranges.
