INGREDIENTS
- 4 EGGS
- ½ CUP (110G) RAW CASTER (SUPERFINE) SUGAR
- ½ CUP (125ML) MORELLA GROVE EXTRA VIRGIN OLIVE OIL
- ¼ CUP (60ML) LEMON JUICE
- 3 CUPS (360G) ALMOND MEAL (GROUND ALMONDS)
- 1 TEASPOON BAKING POWDER, SIFTED
- 1 TEASPOON GROUND CINNAMON
- ⅓ CUP (70G) BLANCHED ALMONDS
BRANDY SYRUP
- ½ CUP (125ML) BRANDY
- ½ CUP HONEY
- 1 TEASPOON GROUND CINNAMON
- 1 TEASPOON VANILLA EXTRACT
METHOD
- Preheat oven to 160°C (325°F). Place the eggs and sugar in the bowl of an electric mixer and beat for 6 minutes, or until light and fluffy. Add the olive oil and lemon juice and beat to combine. Add the almond meal, baking powder and cinnamon and fold to combine.
- Pour the mixture into a greased 22cm round springform tin lined with non-stick baking paper. Place the almonds on top and cook for 50 minutes, or until cooked when tested with a skewer. Set aside to cool slightly, before turning out onto a wire rack.
- Place the honey, cinnamon and vanilla in a small saucepan over medium heat, bring to the boil and cook for 5 minutes or until thickened. Add the brandy and cook for 2 minutes, or until syrupy and reduced by half. Pour the syrup over the warm cake and serve.
