- Ingredients
- For cake:
1& 1/4 cups AP flour
1/2 cup blanched almonds, toasted and ground fine
1/2 cup Lemon Infused Olive Oil
4 large eggs, beaten
1 tsp vanilla
1 cup sugar
1 tsp lemon zest
1 tsp baking powder
1/2 tsp salt
For Strawberry preserves:
4 cups hulled strawberries, sliced thin
1 cup sugar
1 tsp lemon zest
1 Tbs lemon juice
Directions:
Preheat oven to 350. Using lemon oil, grease and flour one 9″ cake pan. Combine the eggs, sugar, olive oil, vanilla and lemon zest in large mixing bowl. In a separate bowl, combine flour with baking powder. Whisk to combine.
Combine dry ingredients with wet ingredients in three batches, mixing after each addition. Pour into cake pan and bake 25-30 minutes until golden. Allow to cool in pan for five minutes. Gently run a knife around edge to loosen, and invert on to a rack to fully cool.
Make preserves:
Combine all ingredients for preserves in a heavy saucepan set over medium heat. Bring to a simmer and simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over the cake. Serve with a dollop of whipped cream, if desired.