Makes 16, 2-inch squares.
Simple to make, rich in almond flavor, this dessert is delicious served as a snack or with tea. I like to cut the cake into almost bite size squares, but that’s my preference. The whole preparation is done in a food processor.
1½ cups plus 1/3 cup sliced, blanched almonds, toasted (See Note)
¾ cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
4 large eggs, at room temperature
¾ cups plus 2 tablespoons sugar
Zest of 2 lemons
¾ teaspoon almond extract
½ cup extra -virgin olive oil
Line with parchment paper a 9 inch square baking pan, making sure that the paper extends a little over the rim.
Preheat the oven to 300F.
In a small bowl combine 1/3 cup sliced almonds with 2 tablespoons sugar and zest of 1 lemon.
This will be the TOPPING.
Place 1½ cups almonds, flour, baking powder and baking soda in a food processor fitted with the steel blade and pulse until the almonds are finely ground. Transfer to a bowl.
Place the eggs, ¾ cup sugar, the rest of the lemon zest and almond extract into the food processor and pulse until the mixture is light and frothy.
With the processor running, slowly add the oil through the feed tube until thoroughly combined. Add the almond mixture and pulse to combine.
Pour the mixture into the pan and sprinkle with the topping.
Bake 45- 50 minutes or until a cake tester inserted in the center comes out clean. Place on a wire rack to cool.
I toast the almonds in a 350F preheated oven on a cookie sheet for about 10 minutes or until lightly golden.