almond olive oil christmas cake
with brandy syrup
- 4 eggs
- ½ cup (110g) raw caster (superfine) sugar
- ½ cup (125ml) light-flavoured extra virgin olive oil
- ¼ cup (60ml) lemon juice
- 3 cups (360g) almond meal (ground almonds)
- 1 teaspoon baking powder, sifted
- 1 teaspoon ground cinnamon
- ⅓ cup (70g) blanched almonds
brandy syrup
- ½ cup (125ml) brandy
- ½ cup (175g) honey
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 160°C (325°F). Place the eggs and sugar in the bowl of an electric mixer and beat for 6 minutes, or until light and fluffy. Add the olive oil and lemon juice and beat to combine. Add the almond meal, baking powder and cinnamon and fold to combine.
- Pour the mixture into a greased 22cm round springform tin lined with non-stick baking paper. Place the almonds on top and cook for 50 minutes, or until cooked when tested with a skewer. Set aside to cool slightly, before turning out onto a wire rack.
- Place the honey, cinnamon and vanilla in a small saucepan over medium heat, bring to the boil and cook for 5 minutes or until thickened. Add the brandy and cook for 2 minutes, or until syrupy and reduced by half. Pour the syrup over the warm cake and serve. Serves 12
RUTH HAWKINS
This recipe can easily be adapted to make just a lemon cake or other flavour of choice - great recipe for a moist gluten free base cake - love it.
© DONNA HAY GROUP
