Pair it with a buttercream frosting sweetened with almond extract instead of vanilla, or with the frosting from this lemon layer cake. What else can you serve with lemon olive oil cake?

Olive oil isn’t just for ... In a medium bowl, whisk together the almond flour, all-purpose flour, and salt. With an electric mixer on high speed, beat the eggs until light and fluffy, 4 to 5 minutes.

This cake is for those people who aren't a fan of classic fruit cakes. Jo says, "[It] can be served warm as a dessert but as it's based on an oil and almond ... Add the olive oil, orange zest ...

Preheat the oven and prepare the cake pan. Preheat the oven to 180 ... the orange zest, milk, olive oil, and almond extract and mix to combine. Add the dry ingredients. Mix until just combined ...

grease a 20cm/8in springform cake tin and line the bottom with baking paper. Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined.

Stir in olive oil, milk, and lemon juice and zest. Coat the bottom of a 9-to-10-inch round cake pan with olive oil and a light dusting of flour. Pour batter in slowly and let settle 2 minutes.