Preheat the oven to 350 degrees. Lightly grease a bread tin with 1 1/2 tsp of the almond oil and set aside. Place the eggs and sugar in a large bowl set over simmering water. Whisk vigorously until thickened, about 10-15 minutes. Remove from heat and let the mixture cool slightly. Gently fold in the sifted flour and then mix in the remaining teaspoon of almond oil and the vanilla. Place the mixture into the greased tin and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the pan and place on a cooling rack.
The author recommends serving this with amaretto-spiked coffee. From "Condiments: the Art of Buring, Making and Using Mustards, Oils, Vinegars, Chutneys, Relishes, Sauces, Savory Jellies and More" by Kathy Gunst.
December 3, 2009