What I Ate: Sweet Almond Cake Recipe with My L.A. Chef + La Tourangelle

Ingredients:

• 3⁄4 cup La Tourangelle Roasted Almond Oil
• Cooking spray
• 1 large lemon
• 1 cup ap flour
• 5 eggs, separated
• 3⁄4cup + 11⁄2TbsSugar
• 1 cup of fresh blueberries

Instructions:

• Season blueberries with 1.5 tbs of sugar and let rest for 15 minutes
• Preheat oven to 350 deg with the oven rack in the center
• Grease a 9” cake pan with cooking spray
• Place a round piece of parchment paper in the bottom of the pan
• Zest the lemon and combine the zest with the flour
• Juice the lemon and set aside
• Beat the egg yolks with 1⁄2 cup of sugar with a hand mixer in a bowl on high for 3 min or until the yolks are thick and pale yellow
• Reduce speed to medium and add almond oil and lemon juice until combined
• Using a wooden spoon, stir in the flour until combined, small lumps are okay
• Beat egg whites in a clean bowl with 1⁄2 tsp salt on high until foamy, then add 1⁄4 cup of sugar slowly while beating, continue beating until you reach soft peaks, about 3 min
• Fold whites into the batter working in batches, until combined
• Place the blueberries into the pan then, place batter on top.
• Bake in oven for 35-45 min or until a toothpick placed in the center comes out clean
• Let cool in the pan for 10 min, then remove, slice and enjoy!