Instructions

• Preheat the oven to 350°F (180°C). Line a loaf tin with parchment paper.
• In a bowl, combine 3 oz (100 g) of ground almonds and 2.6 oz (75 g) of coconut sugar. Add the lemon juice and zest, almond extract, 2 teaspoons of vanilla extract, cold water, and 3 tablespoons of olive oil. Stir everything together until it forms a paste.
• In a separate large bowl, place the self-raising flour, baking powder, a pinch of salt, and the remaining ground almonds and coconut sugar. Stir to combine, then add the maple syrup, almond milk, remaining 2 teaspoons of vanilla extract, and 5 tablespoons of olive oil. Mix everything together to form a smooth batter.
• Spoon portions of the batter into the prepared loaf tin. Then, marble in the almond mixture by adding it in small portions throughout the tin. Continue this process until the tin is filled. Sprinkle the flaked almonds on top.
• Place the loaf tin into the hot oven and bake for 35 to 40 minutes, or until the loaf turns golden.
• Remove from the oven and cover with foil to prevent over-browning, then return it to the oven and bake for an additional 40 minutes, or until a skewer inserted into the center of the loaf comes out clean.
• Remove from the oven and allow to cool completely on a wire rack before slicing and serving.