°15 cl of good extra-virgin olive oil
°8 cl of Amaretto
°150 g cake flour (yeast incorporated or with a teaspoon of yeast)
°50 g ground almonds
°100 g slivered almonds and a little
1Preheat oven to 180°C also greased cake tin.
2Whip the eggs with the sugar until the mixture whitens. Add olive oil and amaretto and whisk again.
3Add half of the flour/yeast and the ground almonds, mix once quickly. Coat the roughly chopped slivered almonds with a knife in the remaining dry mixture and quickly stir in with a spoon. This operation prevents the slivered almonds from all migrating to the bottom of the mould.
Pour the batter into the cake tin and sprinkle with slivered almonds. Bake for 40 minutes.