Tray Bake Almond Cake

  • Preparation: 20min
  • Cooking Time: 50-60min
  • Serves: 16 Squares


Wet Ingredients

– 150ml Frantoio Extra Virgin Olive Oil
– 4 large Eggs
– 2 tablespoons Vanilla Extract

Dry Ingredients

– 245g Caster Sugar
– 180g Almond Meal
– 90g Plain Flour
– 3/4 teaspoon Sea Salt
– 1/4 teaspoon Bicarbonate of Soda
– 1/4 teaspoon Baking Powder


– grated rind of 1 Meyer lemon
– 2 tablespoons of Caster Sugar
– 1/4 cup slivered or sliced Almonds


Step 1

Preheat oven to 150°C. Fan forced. Line a square 23cm baking pan with baking paper.

Step 2

In a food processor, pulse for a few seconds, the almond meal, plain flour, baking powder, bicarbonate of soda and sea salt until well aerated.

Step 3

In a stand mixer fitted with paddle attachment, whisk the sugar and eggs until light and fluffy. Slowly add in the EVOO. Followed by vanilla extract.

Step 4

Fold in the flour mixture quickly.

Step 5

Spoon the batter into the prepared baking pan.

Step 6

Mix the topping ingredients in a bowl and sprinkle it over the top of the batter.

Step 7

Bake for 50-60 minutes until when tested with a cake tester, it pulls out clean. Rotate the pan halfway for even browning. Cover the cake with aluminium foil if it browns too quickly.

Step 8

Remove cake from the oven. Let it sit for 15 minutes before removing from the pan. Cool completely before serving. Cake can be stored at room temperature.