Donna Hay's Almond Christmas Cake with Brandy Syrup

Donna Hay's Almond Christmas Cake with Brandy Syrup

Cooking time


1- Preheat oven to 160°C (325°F).

2- Place the eggs and sugar in the bowl of an electric mixer and beat for 6 minutes, or until light and fluffy.

3- Add the Cobram Estate Ultra Premium Extra Virgin Olive Oil and lemon juice and beat to combine. Add the almond meal, baking powder and cinnamon and fold to combine.

4- Pour the mixture into a greased 22cm round springform tin lined with non-stick baking paper. Place the almonds on top and cook for 50 minutes, or until cooked when tested with a skewer. Set aside to cool slightly, before turning out onto a wire rack.

To make the brandy syrup:

5- Place the honey, cinnamon and vanilla in a small saucepan over medium heat, bring to the boil and cook for 5 minutes or until thickened. Add the brandy and cook for 2 minutes, or until syrupy and reduced by half.

6- Pour the syrup over the warm cake and serve.

Ingredients Chevron Icon

4 eggs
½ cup (110g) raw caster (superfine) sugar
½ cup (125ml) Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil
¼ cup (60ml) lemon juice
3 cups (360g) almond meal (ground almonds)
1 teaspoon baking powder, sifted
1 teaspoon ground cinnamon
⅓ cup (70g) blanched almonds

brandy syrup
½ cup (125ml) brandy
½ cup (175g) honey
1 teaspoon ground cinnamon
1 teaspoon vanilla extract