Mediterranean nespoli and almond cake

Mediterranean nespoli and almond cake

This cake encapsulates the taste of spring in Greece, combining sweet almonds and sour nespoli fruits.

It’s best enjoyed with a cool drink, under a shady tree. Or, simple close your eyes & let the delicious evocative flavours of this Olive oil cake transport you to the Med.

All across the Mediterranean this time of the year, nespoli trees gift us with their soft, sweet-sour orange fruits.These are sometimes  hard to come across in the UK, so if you can’t find them, switch them up for any seasonal soft fruit—think cherries or apricots.

    Here's the method:

    Serves 8

    • Preheat your oven to 180 degrees Celsius. 
    • Peel 10 nespoli fruits, cut in half and remove the pips. Pop them in a bowl with the juice of one lemon and 2 tbsp of sugar—let it macerate! 
    • Then, mix your wet ingredients together: greek yoghurt, eggs, almond extract and EVOO. 
    • In a separate bowl, combine your dry ingredients: 1.5 cups of caster sugar, plain flour, baking powder, ground almonds and sea salt. Add a splash of vanilla extract!
    • Stir the wet ingredients into the dry ones to create your cake batter.
    • Pour everything into a lined cake tin, top with your fruits and bake for 40 minutes or until golden on the top.
    • Once cooled remove from the cake tin, dust in icing sugar and enjoy!

    Join the Olive Oil Club

    We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...
    SHOP NOW

    You may also like...

    Greek loaded olive oil dip

    Parsley and oregano bring out the notes of fresh herbs, and the saltiness of the  feta and olives balance the rich buttery flavour of this Spartan oil. This bowl of gold is the attention your olive oil deserves. Created exclusively by chef and recipe creator Anna Whitley for April’s Olive Oil Club EVOO, this dip is a taste of Greece.  To max out on flavour and retain its high nutritional value use extra virgin olive oil should be used within 45 days to 3 months of opening. So, make way for ...


    Hake and spring greens with EVOO aioli.

    Sustainably sourced wild Cornish hake, spring vegetables, and May's vibrant, fruity Club extra virgin olive oil from Albacete create a beautifully simple, light dish that allows the natural flavours of each ingredient to shine through.   Seasonal eating—whether it’s from the ground, land or sea—is such a simple, but effective way to eat a delicious and wonderfully varied diet. “It’s at the heart of everything I cook,” says James Holdsworth, chef and creator behind this recipe.  Our top tip:...


    Shaved asparagus salad with pangrattato

    Fresh asparagus, crispy pangrattato, and plenty of punchy EVOO—this dish is one of those quietly brilliant recipes that’s more about what you don’t do than what you do. No oven, no fuss, just a handful of good ingredients, treated with a little care: seasonal produce at its finest.  Today, the 23rd April, marks the “official” start of the asparagus season in the UK. So, what better way to celebrate than this vibrant salad from Bettina Campolucci Bordi?  "The secret here is in the olive oil,...


    Follow us on instagram

    x