Lemon and Almond Olive Oil Cake

Heat oven to 180C. Grease a 23cm round cake pan with 1 tbsp of the olive oil and line the base with parchment.

Zest both lemons into a large bowl, then juice them — you need 80ml juice. Add the remaining olive oil and the eggs to the bowl. Whisk vigorously until emulsified and slightly pale, about 2 minutes.

Add sugar to the wet mixture and whisk until dissolved, about 1 minute.

In a second bowl, combine flour, baking powder, salt, and the almonds. Stir to distribute evenly.

Fold the dry ingredients into the wet in two additions, using a spatula. Mix only until no flour streaks remain — do not overwork.

Pour batter into the prepared pan. Tap the pan firmly on the counter to release any large air bubbles.

Bake 35-40 minutes at 180C, until the top is deep golden and a skewer inserted at the center comes out clean.

Cool in the pan for 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.