Luscious Lemon and Olive Oil Cake
A dairy free lemon cake, made with olive oil for lots of moisture. By adding a crumble topping, we get a perfectly delicate yet contrasting texture combination. Serve with (dairy free) whipped cream/creme fraiche/yoghurt for the ultimate dessert!
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Servings: 12
Ingredients
- 220 ml Olive Oil
- 3 Medium Eggs
- 165 g Granulated Sugar
- 1 Lemon Large, Juice and Zest
- 200 g Plain Flour
- 2 tsp Baking Powder
- 50 g Ground Almonds
- 1 tbsp Icing Sugar Optional
For the Crumb Topping:
- 4 tbsp Light Brown Sugar
- 1/2 tsp Baking Powder
- 40 g Plain Flour
- 20 g Ground Almonds
- 1 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 1 tbsp Dairy Free Butter/Olive Oil
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line/grease an 8 or 9″ cake tin.
- Make the crumble topping by combining all ingredients in a bowl, mash with a fork until mixture looks a bit like sand. Set aside.
- Combine the olive oil, eggs and sugar in a large bowl or the bowl of a stand mixer. Mix on high for about 3 minutes, until everything has come together.
- Add the lemon juice and zest and mix again.
- Gently fold in the flour, ground almonds and baking powder until just combined. Pour batter into the cake tin.
- Sprinkle over the crumble mix and bake on the middle shelf of the oven for 45-50 minutes, until golden on top and a skewer inserted comes out clean. (If you find the top is browning too fast, cover it with tin foil).
- Let cool on a wire rack before dusting with icing sugar, slicing and serving with some cream or yoghurt (dairy free if preferred).