Lemon Olive Oil Cake

• Preheat the Oven: Preheat oven to 175°C.
• Prepare Lemon Zest and Sugar: Zest your lemons. Mix lemon zest, sugar, and salt together. Rub with fingers to release lemon oils. Set aside.
• Mix Wet Ingredients: In a new bowl, add olive oil, lemon juice, eggs, and almond flour. Mix to combine.
• Combine Mixtures: Add the lemon sugar mixture to the wet ingredients and mix again until combined.
• Add Dry Ingredients: Add all purpose flour, baking powder, and baking soda. Mix well to ensure no clumps remain.
• Prepare for Baking: Line a loaf tin with parchment paper and pour in the cake batter. Bake for 45–60 minutes in the preheated oven.
• Finish Cake: Once out of the oven, poke holes in the cake and drizzle more lemon juice over it.

Candied Lemon Cream

• Prepare Lemon Zest: Remove zest from lemons with a sharp knife, avoiding white pith.
• Boil Zest: Cut zest into strips and boil in hot water for 15 minutes.
• Add Sugar: Remove 80% of the water, add sugar, and cook for 10 more minutes.
• Chop and Cool: Roughly mince the candied lemon and let cool.
• Whip Cream: Whip heavy cream to soft peaks, then fold in minced candied lemon carefully to avoid loosening the cream too much.
• Refrigerate: Refrigerate and set aside.