Almond Cake with Colonna Granverde Oil

Marina Colonna

31 years ago we launched Marina Colonna's Granverde Oil and it became an instant success with chefs, both professional and at home. This is a delicious recipe for an almond cake traditionally made using Colonna Granverde Oil, but equally delicious with another of her citrus oils.

  • 250g/8.8oz peeled almonds
  • 200g/7.05oz sugar
  • 130ml/4.4oz Granverde oil / Arancio oil
  • 5 eggs
  • The peel of one lemon 


Pulse the almonds until fine.

In a bowl, separate the egg yolks from the white. Beat the egg yolks until they are foamy, and add the almonds, sugar and citrus oil.

In another bowl, beat the egg whites until they are stiff and fold into the mixture.

Pour into a cake tin (around 26cm) and bake for about 30 minutes in a preheated oven to 200 degrees Celsius.

Once cooled to room temperature and just before serving, top with icing sugar and roughly grated lemon or orange peel. 

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