Lemon & Olive Oil Cake
With Summer Fruit Compote
140ml olive oil
120g coconut sugar
200g ground almonds
1 tsp baking powder
1 tsp bicarbonate of soda
Large pinch sea salt
Pre-heat oven to 170.
Butter and line an 8” cake tin.
Pour the olive oil into a medium mixing bowl, with the eggs, sugar and zest of the lemons, and whisk well.
Add the almonds, baking powders, salt and mix until glossy.
Pour into cake tin, sprinkle over some salt flakes and a couple of teaspoons of sugar and bake for 25-30 minutes, or until golden brown.
Remove from the tin to a wire rack after a few minutes and leave to cool.
Summer Fruit Compote
1 Nectarine or peach, roughly chopped
1 tsp honey
½ tsp vanilla extract
Add everything to a small saucepan and heat gently, stirring. Simmer for 5-10 minutes until fruits are softened.
Serve cake with a spoon of warm fruit and a dollop of clotted cream or crème fraiche.