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!