Toasted Almond & Lemon Agrumato Cake with Strawberry Preserves

Almond-Lemon Agrumato Cake

1 1/4 cups all purpose flour + more for flouring pan

1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor

1/2 cup fresh Lemon Agrumato Olive Oil + more for greasing pan

4 large eggs, beaten

1 teaspoon vanilla extract

1 cup granulated sugar

1 teaspoon fresh lemon zest

1 teaspoon baking powder

1/2 teaspoon salt

Preheat the oven to 350 and adjust the rack to the middle of the oven. Using agrumato lemon olive oil, grease and flour one 9" cake pan.

Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine. Combine the dry ingredients in a separate bowl and whisk to combine. Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool. Fresh

Strawberry Preserve Topping

4 cups washed, hulled, strawberries sliced thin

1 cup granulated sugar

1 teaspoon fresh lemon zest

1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)

Blueberry & Fresh Lemon Olive Oil Gelato

Ingredients

• 2 cups fresh blueberries
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 3 cups milk
• 1 cup heavy cream
• 6 egg yolks
• 1 1/4 cups sugar
• 2/3 cup Lemon Augrumato Extra Virgin Olive Oil
• 1/4 teaspoon salt

Directions:

For the Blueberry Puree Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that l that the pot does not boil over or burn. Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain, pressing the skins to release all the juices. Add the lemon juice and stir to combine. Once the mixture has cooled to room temperature, place in a sealed bowl to chill for least two hours.

For the Gelato Custard Base:

In a saucepan over medium heat, whisk together the milk, cream and salt. Cook until bubbles form around the edges of the pan. Whisk together the egg yolks and sugar until thick and pale yellow, for about five minutes. Drizzle in the olive oil and beat until combined, scraping down the sides of the bowl occasionally.

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until combined. Pour the yolk mixture back into the saucepan, whisking constantly. Place the pan over medium-low heat and cook, continuously whisking, until the mixture coats the back of a spoon or until it reaches 175°F.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

Add the chilled blueberry puree to the custard and stir to combine. Place the mixture in to the ice cream maker and process according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours, before serving.