Lactose free lemon curd cake

Another delicious, sweet treat made using extra virgin olive oil!

On the outside, it appears like any regular cake, but when you cut into it, you will discover a creamy, bittersweet lemon heart that is refreshing and that will melt lusciously in your mouth.
As always, it is made with genuine ingredients and can be easily prepared.
For a cake pan that is 22 cm in diameter.

Ingredients:

For the dough

200 grams of flour
60 grams of almonds, finely chopped
2 eggs
150 grams of sugar
60 grams of almond milk
100 ml extra virgin olive oil
Lemon zest
1 tsp baking powder
1 pinch of salt


For the lemon curd

50 ml of lemon juice (1 big lemon)
250 ml of water
50 grams of cornstarch
150 grams of sugar
Lemon zest, grated

Powdered sugar for decorating

Directions:

Prepare the lemon curd

1. In a pot, mix: sugar, cornstarch, lemon juice and lemon zest. Add the water little by little while whisking.
2. Heat on a stove at low temperature until it starts to boil and become thicker. Then let the mixture cool.

Prepare the base/dough

1. Preheat oven to 160°C.
2. In a bowl, whisk together: eggs, sugar, salt and lemon zest until all becomes white and fluffy. Continue to whisk and add in the extra virgin olive oil slowly.
3. Add in the flour, almonds, almond milk and baking powder and whisk until you obtain a homogeneous mixture.
4. Line your baking pan with a baking sheet and pour in half the dough.
5. In the centre of the dough gently pour in the lemon curd, leaving the edges free. Cover all with the remaining dough.  
6. Bake in the oven for approximately 45 minutes.
7. Let it cool in the oven. Do not touch the cake as long as it is not fully cool otherwise the centre will collapse! Remove from the pan and set on a dish to serve. Sprinkle with powdered sugar.

Suggestions:
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• Keep the cake in the fridge and take out 20 minutes prior to serving.
• You can decorate it with strawberries if in season.​