Ingredients
1 ½ cups whole almonds
4 eggs, separated
½ cup sugar, divided
2 tablespoons Olive Cart Lakefront Lemon Olive Oil
1 tablespoon grated lemon zest
1 tablespoon vanilla extract
1 teaspoon baking powder
¼ teaspoon Olive Cart Michigan Flaked sea salt
Directions
- Preheat oven to 375°F. Oil a loaf pan, line with wax paper, and oil again.
- Grind almonds in a food processor until mixture resembles fine breadcrumbs. Do not overmix or almonds will turn into nut butter. Set aside.
- In a large bowl, beat egg yolks and ¼ cup sugar until fluffy. Add oil, zest, vanilla, baking powder, and salt; beat well. Mix in reserved almonds; set aside.
- In a separate medium bowl, beat egg whites until soft peaks form. Slowly add remaining ¼ cup sugar, beating gently until stiff. Carefully fold egg white mixture into egg yolk mixture until just combined.
- Spread mixture into prepare loaf pan. Bake about 30 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, ten remove and cool completely on a wire rack.
