Tray Bake Almond Cake
- Preparation: 20min
- Cooking Time: 50-60min
- Serves: 16 Squares
– 150ml Frantoio Extra Virgin Olive Oil
– 4 large Eggs
– 2 tablespoons Vanilla Extract
– 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
Preheat oven to 150°C. Fan forced. Line a square 23cm baking pan with baking paper.
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.
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.
Fold in the flour mixture quickly.
Spoon the batter into the prepared baking pan.
Mix the topping ingredients in a bowl and sprinkle it over the top of the batter.
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.
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.