This light and fluffy olive oil cake, featured at our olive mill and il pranzo lunches, has just a hint of lemon and has become a signature recipe here at Round Pond Estate.
3 large eggs, beaten
2 cups granulated sugar
12 ounces Round Pond Meyer Lemon Olive Oil (1 370ml bottle)
1-1/4 cups milk
1/4 cup fresh orange juice
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
1 cup almond meal
2 oz Round Pond Estate Meyer Lemon Citrus Syrup
Powdered sugar, for garnish
In a large bowl, whisk together the eggs, sugar, Round Pond Meyer Lemon Olive Oil, milk and orange juice.
Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almond meal.
Pour the mixture into a buttered 10" cake pan. Bake at 350 degrees for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle olive oil cake with powdered sugar, drizzle with Round Pond Meyer Lemon Citrus Syrup and serve.