Olive Oil Cake With Olive Oils From Spain

• 1 1/2 cups cake flour
• 1/2 cup almond meal
• 1 cup granulated sugar
• 1 zest of lemon
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup
• 1 large egg
• 1/2 teaspoon almond extract
• 1 1/2 cups fresh blackberries
• 1 tablespoon granulated sugar
• 1 tablespoon sherry
• spring of fresh rosemary
• powdered sugar

1. Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.
2. Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
3. Place the
4. , milk, egg, sherry (if using), and almond extract in a smaller bowl, and whisk to combine.
5. Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
6. Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.
7. For garnish: Toss the blackberries, sugar, and sherry together in a small bowl to coat. Serve alongside the cakes, with a sprig of fresh rosemary. Dust with powdered sugar.
8. This recipe created by
9. is in partnership with
10. .

cake flour, almond meal, sugar, zest of lemon, baking powder, kosher salt, egg, almond, fresh blackberries, sugar, sherry, spring of fresh rosemary, powdered sugar

Taken from www.epicurious.com/recipes/food/views/olive-oil-cake-with-olive-oils-from-spain (may not work)