Spanish Olive Oil Cake with Lemon and Almonds

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1.5 cups (180g) of cake flour

¼ cup (30g) of finely ground almonds (you can pulse raw almonds in the food processor until a powder but not a paste!)

¼ teaspoon (1g) of salt

2 teaspoons (10g) of baking powder

1 cup (200g) of granulated sugar

Zest from two lemons

3 large eggs

¼ cup (60ml) of freshly squeezed lemon juice

Scant 1 cup (approx. 220ml) of full fat unsweetened Greek yogurt

⅔ cup (160ml) of Spanish extra virgin olive oil (I used a fragrant hojiblanca)

Powdered sugar to top the cake

Directions at spanishsabores.com

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