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extra-virgin olive oil almond flour potato starch salt sugar honey lemons eggs vanilla almond almonds
Viewed: 34 - Published at: 4 years agoIngredients
- 1/4 cup extra-virgin olive oil, plus more for the pan
- 1 3/4 cups almond flour, plus more for the pan
- 1/3 cup potato starch
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup honey
- Finely grated zest and juice of 2 lemons, plus 1 lemon, halved, very thinly sliced and seeded (preferably Meyer lemons)
- 4 large eggs, separated, plus 2 egg whites, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Chopped almonds and pomegranate seeds, for topping
Method
- Make the cake: Position a rack in the lower third of the oven and preheat to 325 degrees F. Brush the bottom and side of a 9-inch springform pan with olive oil and line the bottom with parchment.
- Brush the parchment with more olive oil and dust with almond flour, tapping out the excess.
- Whisk the almond flour, potato starch and salt in a medium bowl.
- Combine 1/2 cup sugar, 1/3 cup honey, the lemon zest, 4 egg yolks, vanilla and almond extracts, and the olive oil in a large bowl; beat with a mixer on medium-high speed until smooth and creamy, about 3 minutes.
- Reduce the speed to low; beat in the almond flour mixture until just incorporated.
- In a separate bowl, beat the 6 egg whites with a mixer on medium speed until foamy, about 1 minute.
- Gradually beat in 1/2 cup sugar until stiff glossy peaks form, about 3 more minutes.
- Gently fold about one-third of the beaten egg whites into the batter, then fold in the rest until just incorporated (it's OK if some white streaks remain).
- Pour the batter into the prepared pan.
- Bake until the cake is golden and springs back when lightly pressed, 50 to 55 minutes.
- Transfer to a rack to cool completely.
- (Don't worry if the cake falls slightly in the center.)
- Meanwhile, make the topping: Place the lemon slices in a small saucepan, cover with water and bring to a simmer over high heat, about 3 minutes; drain and return to the pan.
- Cover with fresh water; bring to a simmer and drain.
- Repeat one more time with fresh water.
- Return to the saucepan and add the remaining 1/2 cup sugar, 1/3 cup honey, the lemon juice and 1 cup water.
- Bring to a simmer over high heat, then reduce the heat to medium and cook, stirring occasionally, until the lemon slices are tender and the liquid is syrupy, about 20 minutes.
- Set aside.
- Run a thin knife around the edge of the cake, then remove the springform ring.
- Use a spatula to transfer the cake to a serving plate (remove the parchment).
- Remove the candied lemon slices from the syrup with a fork.
- Brush the cake all over with some of the lemon-honey syrup, then top with the candied lemon, almonds and pomegranate seeds.
- Serve with the remaining syrup on the side.
- Photograph by Andrew Purcell
