Almond Olive Oil Christmas Cake with Brandy Sauce
Recipe type: Christmas Cake
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12
This Almond Olive Oil Christmas Cake with Brandy Sauce sounds very different and very delicious. It needs a bit of preparation, particularly if you want to eat it warm with the sauce. I think if you get everything ready to cook before your guests come, give them some nibbles and put the cake in the oven it will be ready in an hour. Sounds wonderful.
  • 4 eggs
  • 110g caster sugar
  • 125ml good extra virgin olive oil
  • 60ml fresh lemon juice
  • 360g ground almonds
  • 1 teaspoon baking powder - sifted
  • 1 teaspoon ground cinnamon
  • 70g blanched almonds
  • 125ml Brandy
  • 175g honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  1. Preheat oven to 160C (325Fan). Place the eggs and sugar in a bowl of an electric mixer and beat for 6 minutes or until light and fluffy.
  2. Add the olive oil and lemon juice and beat to combine.
  3. Add the ground almonds, baking powder and cinnamon and fold in to combine well.
  4. Pour the mixture into a greased 22cm round springform tin lined with non-stick baking paper. Place the almonds on top and cook for 50 minutes, or until cooked when tested with a skewer. Set aside to cool slightly, before turning out onto a wire rack.
  5. Place the honey, cinnamon and vanilla in a small saucepan over medium heat, bring to the boil and cook for 5 minutes or until thickened. Add the brandy and cook for 2 minutes, or until syrupy and reduced by half.
  6. Pour the syrup over the warm cake and serve.
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