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Yields10 Servings
 splash VSOP Roasted Almond Oil, for greasing pan pinch All-Purpose Flour, for flouring the pan
 4 large Eggs, beaten
 1 cup Sugar
 ½ cup VSOP Lemon Extra Virgin Olive Oil
 1 tsp Pure Vanilla Extract
 1 tsp Lemon Zest, freshly grated
 1 ¼ cups All-Purpose Flour
 ½ cup Toasted Slivered Almonds, ground fine in a blender, grinder, or food processor
 1 tsp Baking Powder
 ½ tsp Fine Sea Salt
 4 cups Strawberries, washed, hulled & sliced thin
 1 cup Sugar
 1 tsp Lemon Zest, freshly grated
 1 tbsp VSOP Strawberry Aged Dark Balsamic Vinegar
 1 tbsp Fresh Lemon Juice, freshly squeezed
1

Preheat the oven to 350 degrees Fahrenheit and adjust the rack to the middle of the oven. Using the Roasted Almond Oil, grease and flour one 9 inch cake pan. Zest one lemon.

2

Combine the eggs, sugar, Lemon EVOO, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.

3

Combine the dry ingredients in a separate bowl and whisk to combine.

4

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

5

Combine the strawberries, sugar, zest, Strawberry Balsamic and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional). Enjoy!

Ingredients

 splash VSOP Roasted Almond Oil, for greasing pan pinch All-Purpose Flour, for flouring the pan
 4 large Eggs, beaten
 1 cup Sugar
 ½ cup VSOP Lemon Extra Virgin Olive Oil
 1 tsp Pure Vanilla Extract
 1 tsp Lemon Zest, freshly grated
 1 ¼ cups All-Purpose Flour
 ½ cup Toasted Slivered Almonds, ground fine in a blender, grinder, or food processor
 1 tsp Baking Powder
 ½ tsp Fine Sea Salt
 4 cups Strawberries, washed, hulled & sliced thin
 1 cup Sugar
 1 tsp Lemon Zest, freshly grated
 1 tbsp VSOP Strawberry Aged Dark Balsamic Vinegar
 1 tbsp Fresh Lemon Juice, freshly squeezed

Directions

1

Preheat the oven to 350 degrees Fahrenheit and adjust the rack to the middle of the oven. Using the Roasted Almond Oil, grease and flour one 9 inch cake pan. Zest one lemon.

2

Combine the eggs, sugar, Lemon EVOO, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.

3

Combine the dry ingredients in a separate bowl and whisk to combine.

4

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

5

Combine the strawberries, sugar, zest, Strawberry Balsamic and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional). Enjoy!

Toasted Almond & Lemon Agrumato Cake With Fresh Strawberry Preserves

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