I found this recipe for an olive oil lemon cake and I couldn’t wait to try it. I didn’t have some of the ingredients, and I preferred to add / sub a few others, so I thought I would share the exact version I made. I cut some of the sugar and didn’t use tapioca flour, among other things. It was SO, so delicious. Not too sweet, super moist, and had a perfect amount of zing from the lemon. It would be a perfect dessert for a daytime shower, or for Easter. It would also be beautiful served with cream and berries! Below is my take:
I N G R E D I E N T S
- 1 tablespoon melted coconut oil, for the pan
- 1/2 cup flavorful extra-virgin olive oil
- 1/4 cup + 1/8 cup organic granulated sugar (divided use)
- finely grated zest of 1 medium lemon
- 1/4 cup strained fresh lemon juice
- juice of 1 small blood orange
- 4 large egg yolks
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large egg whites
- vanilla extract
D I R E C T I O N S
Preheat oven to 325ºF. Rub the bottom and sides of a 9-inch cake pan with the coconut oil. Line the bottom of the pan with a round of parchment paper, and rub the parchment with coconut oil as well.
Line the bottom of the pan with thinly sliced lemon and blood orange slices
In a large bowl, whisk together the olive oil, 1/4 cup sugar, lemon zest and juice of lemons + orange (if using), and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and coconut flours, baking powder, and salt. Stir to combine.
Place the egg whites in the bowl of a stand mixer fitted with the whip attachment. Whip on high until foamy. With the mixer running, gradually add in the remaining 1/8 cup sugar and a couple drops of vanilla extract and continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down. Slowly fold in the whipped egg whites into the batter. Scrape the batter into the prepared pan and smooth the top.
Bake the cake until golden on top, beginning to pull away from the sides of the pan, about 40-45 minutes. Let the cake cool slightly, then loosen the edges with a small butter knife or spatula. Flip the cake onto a wire rack and peel away the parchment. Let cool completely.