Tired of the usual chocolate cake for dessert? It's high time we cut our ties (though temporarily) with chocolate-y goodness and indulge in this sweet-tangy cake that will surely make you a lemon convert:
Lemon Olive Oil Cake
Serves 6 to 8
1 1/4 cups all-purpose flour
1/2 cup ground almonds, lightly toasted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup olive oil
1/2 cup all-purpose cream
4 tablespoons fresh lemon juice
zest of 1 lemon
2 large eggs
1 1/4 cups sugar
confectioner's sugar, for dusting
fresh fruits of choice
1. Preheat oven to 300 degrees F. Line an 8-inch round baing pan with non-stick baking paper and lightly oil the sides of the pan.
2. In a bowl, whisk flour, almonds, baking soda, baking powder, and salt. Set aside.
3. Combine olive oil, cream, lemon juice, zest, and eggs in a mixing bowl. Add sugar and mix well with a wire whisk. Add flour mixture and gently stir until smooth.
4. Pour into prepared pan and bake for 50 to 55 minutes or when top is firm in the middle.
5. Remove from the oven and cool on wire rack. To serve, dust top with confectioner's sugar and arrange fresh fruits over it.
ALSO READ: Kitchen Whiz: This Cake Is a Delicious Love Child of Brownies and Pudding
Originally published in FOOD Magazine, Issue 3, 2015. Recipe and styling by Tina Concepcion Diaz, photograph by Paul del Rosario. Check out more exciting stories and mouthwatering recipes in FOOD's latest issue, now out in major bookstores. FOOD is available in bookstores and on newsstands for P120. Download the FOOD Magazine app for access to all digital editions on your tablet or smartphone, available in Zinio, Android and Apple App Stores. Like FOOD on Facebook (www.facebook.com/FOODMagazine) and follow us on Twitter and Instagram (@FOODMagazine)