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1
Preheat the oven to 350F.
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2
Butter the bottom and sides of a 9-inch cake pan or 8 6-ounce ramekins and set aside.
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3
In a stand mixer, or in a large bowl if using a hand mixer, cream together the olive oil, butter, salt, and sugar.
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4
When well combined, add a pinch of nutmeg, about 5 swipes of a whole nutmeg on a grater.
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5
Continue to beat on high speed until the mixture lightens nearly to white and almost doubles in size.
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6
It should almost resemble a meringue in texture at this point.
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7
Scrape down the bowl.
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8
With the mixer on medium speed, add the eggs one at a time.
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9
Add the lemon zest, lemon juice, vanilla, and almond meal and mix to combine.
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10
Add the flour and beat just until incorporated.
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11
Pour the batter into the prepared pan or divide among the ramekins and place on the center rack in the oven.
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12
Bake for 1 hour, or until a knife inserted into the center comes out completely clean.
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13
For the ramekins, bake for 20 to 30 minutes, or until a skewer inserted in the center comes out clean.
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14
Allow to cool in the pan set on a wire rack.
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15
When the cake is completely cool, run a sharp knife around the perimeter of the cake and turn out onto a platter or cake plate.
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16
Serve with the bay-poached cherries and a dollop of creme fraiche.
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17
Combine the cherries, sugar, salt, and bay leaves in a bowl and allow to macerate for at least 30 minutes, or until the juices begin to come out of the cherries.
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18
Place the mixture in the top of a double boiler or heatproof bowl and set over gently simmering water.
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19
Add the wine and stir to combine.
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20
Cook for 10 minutes, or until the cherries soften and the liquid becomes thick and syrupy.
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21
Remove from the heat and allow the cherries to cool in their liquid.
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22
Serve with almond cake and creme fraiche.
