Skillet buttermilk lemon-olive oil-almond cake with berries

Serves 8

  1. 1/2 cup silvered almonds
  2. 1/2 cup + 2tb sugar
  3. 2 cups flour
  4. 4tsp lemon zest
  5. 1tb baking powder
  6. 1/2tsp salt
  7. 3 eggs
  8. 1 cup buttermilk
  9. 4tb olive oil
  10. 1/2tsp almond extract
  11. 6tb lemon juice
  12. 2 cups berries
  • Process almonds with 1/2 cup sugar. Mix with 3-6, make a well and add 7-10 and 3tb lemon juice.
  • Bake in a buttered 10in skillet at 375 degrees for 25 minutes. Meanwhile, mix berries with remaining 2tb sugar and 3tb lemon juice. Cool cake for 15 minutes and top with berries.
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