Olive oil and lemon cake

Cake preparation

Preheat the oven to 180° C top/bottom heat. Mix the flour, ground almonds, baking powder, bicarbonate of soda and sugar. In a separate bowl, mix the almond milk, lemon juice and fried olive. Grate the lemon zest and add 1 tablespoon of zest. Grease a springform pan (26 cm diameter) and dust with a little flour. Then mix the liquid ingredients into the dry ingredients and pour the batter into the prepared tin. Bake the cake for 50 minutes. Check that it is ready by testing with a skewer, then leave to cool.

Preparation of icing

For the icing, mix the powdered sugar and water and spread in streaks over the cooled cake. Then decorate with dried flowers and wood sorrel leaves.