Lemon, Almond and Olive Oil Cake

Cake

• 125 g self-raising flour
• 125 g ground almonds
• 2 tsp baking powder
• 100 g extra virgin olive oil, plus extra for greasing
• 3 lemons, finely grated zest and flesh, white pith and pips removed
• 1 pinch fine sea salt
• 250 g caster sugar
• 4 large eggs

Curd Topping

• 125 g caster sugar
• 65 g lemon juice
• 1 large egg
• 2 egg yolks, from large eggs
• 1 pinch fine sea salt
• 65 g unsalted butter, cold, diced
• 40 g flaked almonds, lightly toasted