METHOD

1. Preheat oven to 350 degrees.
2. Sift together dry batter ingredients; set aside.
3. Sift together wet batter ingredients; set aside.
4. In a large bowl, using an electric mixer, whisk eggs, sugar and zest of 2 lemons on high until thick, about 4 minutes.
5. Turning the mixer to low, alternate between the dry batter and wet batter, add portions beginning and ending with dry batter just until mixture comes together; set aside.
6. Spray a 6 inch cake pan with non-stick spray.
7. Arrange a layer of sliced almonds on top of batter.
8. Bake at 350 degrees for 40-45 minutes.
9. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate then flip it back over onto the rack to cool completely.

PAIR IT WITH PONTE VERMENTINO

Ponte Vermentino’s tropical fruit and green mango notes pair beautifully with the fresh lemon in this olive oil cake, while its long finish complements the toasted almonds and rich, tender crumb.

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