An Olive Oil cake from Italy made with lemon and orange puree and lots of olive oil. Its not too sweet rather like our madeira cake or pound cake, nice with a cup of coffee. The olive oil flavour comes through along with the citrus juices and toasted almonds. Try it and be surprised at how well it works.

Olive Oil Cake
1 orange
1 lemon
4 eggs
4 oz coconut palm sugar
1 tbsp baking powder
Pinch of salt
8 oz extra virgin olive oil
4oz almonds, toasted and chopped and some reserved for the top
6oz plain flour – I use gluten free and it works in this recipe ( i added the juice of 2 clementines to make it more moist)
juice of 2 clementines if using gluten free flour

Oven at 180C

Oil and line the base of a sprinform tin
Put orange and lemon in a pot and cover with water. Bring to the boil and simmer for 30 minutes until very tender
Drain and cool
Cut away the skin from the white pith and whizz to a puree
Beat the eggs with the sugar.
Sift flour baking powder and salt together
Fold the flour mix and olive oil (in alternate batches) into the egg and sugar mixture
Fold in the almonds and pureed fruit very gently
Pour into prepared tin and bake for 40-45 minutes