Almond Cake

Since cholesterol-gate, we have experimented with quite a lot of cake recipes that replace fat with other stuff (sweet potatoes, courgettes, the list is quite long...). They have mostly been disastrous. This recipe isn't meant to have butter in it in the first place - which means that it is as it's supposed to be. With Extra Virgin Olive Oil as its 'butter' component, this cake does contain fat but it is considerably better for you and your cholesterol level than normal sponges are. Oh, and it tastes heavenly...


  • 150ml Extra Virgin Olive Oil
  • 165g Light Brown Sugar
  • 4 medium Eggs (3 home laid eggs, c 200g)
  • 200g Blanched Almonds
  • 100g Plain Flour

Pre-heat your oven to 180˚c

Whizz up your almonds in a food processor – you want some varying textures of nuts, some fine and some chunkier to give it texture (you could use some ground almonds too).  Moro recommend blanching and peeling the almonds yourself, but buying them blanched is fine too

Using an electric whisk or a food processor, whisk your Extra Virgin Olive Oil, your Eggs and your Sugar for 10 – 15 minutes

(You need to do it for this long to get the right amount of air in the mixture)

Fold in all but a handful of Almonds and all the Flour

Pour into a (roughly) 25cm flan or cake tin – sprinkle the remaining Almonds over the cake

Cook for 20 minutes or until golden (sometimes it can take 30 mins)

Leave to cool before removing from the tin and leave to cool on a rack for longer

(This is a Moro Casa recipe – brilliant book worth buying if only for this cake frankly)

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