Tray Bake Almond Cake
- Preparation: 20min
- Cooking Time: 50-60min
- Serves: 16 Squares
INGREDIENTS
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
Topping
– grated rind of 1 Meyer lemon
– 2 tablespoons of Caster Sugar
– 1/4 cup slivered or sliced Almonds
METHOD
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.