Olive Oil Cake

Ingredients

• 1 1/2 cups cake flour
• 1/2 cup almond meal
• 1 cup granulated sugar
• 1 zest of lemon
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup Olive Oil from Spain
• 1 large egg
• 1/2 teaspoon almond extract
• 1 1/2 cups fresh blackberries
• 1 tablespoon granulated sugar
• 1 tablespoon sherry
• spring of fresh rosemary
• powdered sugar

Steps

1. Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.
2. Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
3. Place the Olive Oil from Spain, milk, egg, sherry (if using), and almond extract in a smaller bowl, and whisk to combine.
4. Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
5. Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.
6. For garnish: Toss the blackberries, sugar, and sherry together in a small bowl to coat. Serve alongside the cakes, with a sprig of fresh rosemary. Dust with powdered sugar.
7. This recipe created by Baking a Moment is in partnership with Olive Oils from Spain.