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Lemony Almondy Olive Oil Cake with Pineapple Frosting

So...if you ever need to whip up a cake for a spring/summer pool party, or someone's birthday, and want something super unique, easy, and AMAZING, this is the cake for you. It's a beautiful lemony olive oil cake, with a light and fluffy pineapple frosting. My friends I've made it for always say it's the best cake they've ever by all means give it a whirl. Here's the recipe:

Make your cake: Preheat oven to 350. Spray a 9-inch round cake pan, and line it with some parchment paper. In a medium size bowl, whisk together 1 1/2 cups white flour, 1/2 cup almond flour, and a teaspoon each of salt, baking soda and baking powder. Stir in the zest of one lemon.

In a small bowl, mix together 3/4 c. plain yogurt and the juice of the lemon. In a larger mixing bowl, mix together 2 eggs, 3/4 c. olive oil, and 1 1/4 c. sugar. Stir in 1 t. almond extract. Now add the three bowls together, mix

ing well.

Pour into the pan, and cook for 40 minutes. Let cool for a few minutes, then pull out using the parchment paper and let cool completely.

Make your frosting: Take a cup of pineapple fruit spread/marmalade (or any flavor you want really, but Trader Joe's has a great pineapple one I love) and warm in a small saucepan over low heat, until it is soft and spreadable. Let cool. In a mixing bowl, beat 3/4 cups heavy cream for a few minutes until soft peaks form. Add 3 T. sugar, and beat another minute or so until stiff peaks form. Fold in the marmalade, and 3/4 cup sour cream. Frost your cake - no need to be perfect here - I like it a bit rustic looking - and add any sprinkles you have in the cupboard.

Prepare to wow your guests, it's that good!

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