Almond cake with clementines and olive oil
Source: https://goodlife.bg/
Products
- 2 - clementines
- 4 - eggs
- zest of - 1 lemon
- 160 g - fine white sugar
- 100 ml - Ariston orange olive oil
- 250 g - almond flour
- 1 tsp - baking powder
For the syrup
- juice of - 1 lemon
- 40 g - sugar
- 2 tbsp - water
For serving
- 1 tbsp - powdered sugar
- 200 g - crème fraîche
- 2-3 - clementines
Directions
Put the clementines in a saucepan, cover with cold water and boil for 20-25 minutes from the moment it comes to the boil, until they are well softened.
Take them out of the water and leave to cool. Tear into pieces, remove the seeds (if any) and puree until smooth.
Preheat the oven to 180 degrees.
Grease a 24-26 centimeter springform pan and line the bottom with a sheet of baking paper.
In a bowl, whisk the eggs with the sugar and the lemon zest until a thick, light foam forms.
In a thin stream, pour in the olive oil, continuing to whisk. Add the almond flour, the clementine puree and the baking powder, and whisk again.
Pour the batter into the pan and bake for 45-50 minutes, until the cake is golden.
Cool to room temperature, transfer to a serving plate and pour the syrup over it.
For the syrup, put the sugar, the lemon juice and the water in a saucepan and boil for 5-6 minutes, until the sugar dissolves and the syrup thickens slightly.
Using a toothpick or skewer, poke holes in the cake and pour the warm syrup over it.
Serve the cake sprinkled with powdered sugar, mandarin and crème fraîche.
