Almond Cake


November 3, 2015


Serves 12

175g Bertolli Light in taste olive oil

200g caster sugar

70g plain flour

4 large eggs

125g ground almonds

3-4 drops pure almond extract or vanilla extract

Flaked almonds

Icing sugar or warmed apricot jam to decorate


1. Mix and beat Bertolli light in taste olive oil and the sugar well. Beat in the eggs one at a time and then fold in the ground almonds, flour and almond/vanilla extract

2. Grease a deep 20cm cake baking tin and spread the mixture inside. Sprinkle with flaked almonds

3. Bake in a preheated oven at 180 degrees or 160 degrees fan oven for 1- 1ΒΌ hours or until the cake is cooked, a skewer inserted in the centre should come out clean.

4. Cool completely on a wire rack

5. Dust with icing sugar or brush with warmed apricot jam