Ingredients:
3/4 c. Lemon Olive Oil
zest of 1 lemon
1 c. cake flour
5 large eggs (separated) use 5 yolks and only 4 of the whites
3/4 c. plus 1 1/2 Tbsp. sugar
1 handful of sliced or slivered almonds
1/4 tsp. salt
3/4 c. Lemon Olive Oil
zest of 1 lemon
1 c. cake flour
5 large eggs (separated) use 5 yolks and only 4 of the whites
3/4 c. plus 1 1/2 Tbsp. sugar
1 handful of sliced or slivered almonds
1/4 tsp. salt
Instructions:
Beat egg yolks and 1/2 cup sugar with electric mixer until pale yellow and thick. Reduce speed and add Lemon Olive Oil and lemon zest. Gently stir in all of the flour, a little bit at a time. In another bowl with electric mixer, beat egg whites with 1/4 tsp. salt until foamy, then add 1/4 cup sugar a little at a time until soft peaks form. Thoroughly fold the beaten egg whites into yolk/flour mixture. Pour into prepared pan, top with almonds and bake until golden and puffy, about 45 minutes.
