Gluten-Free Olive Oil Cake with Lemon & Almond Flour
Gluten and dairy-laden cakes *wish* they could be as moist and tender as this Lemon Almond Olive Oil Cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange. This recipe was originally published in GFF Magazine.
Prep Time: 20minutes
Cook Time: 45minutes
2teaspoonsroom temperature coconut oil, for the pan
½cupflavorful extra-virgin olive oil
½cup+ ¼ cup organic granulated sugar (divided use)
finely grated zest of 1 medium lemon
¼cupstrained fresh lemon juice
4large egg yolks
2cupsblanched almond flour
4large egg whites
1/2teaspooncream of tartar
Position a rack in the lower third of your oven and preheat to 325ºF. Rub the bottom and sides of a 9-inch springform pan or 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. If using a springform pan, place on a rimmed baking sheet to catch any drips.
In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Stir to combine.
Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whip attachment (or use a large bowl and electric egg beater). Whip on medium-high speed until foamy. With the mixer running, gradually add in the remaining ¼ cup sugar 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. Fold one-third of the whipped egg whites into the batter, then fold in the remaining egg whites. Scrape the batter into the prepared pan and smooth the top.
Bake the cake until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly, 40-45 minutes. If the cake is darkening too quickly, tent the top with a piece of aluminum foil. Let the cake cool slightly, then loosen the edges with a small, offset spatula and release the sides if using a springform pan. Invert the cake onto the wire rack and peel away the parchment, then turn right side up and let cool completely. Dust with powdered sugar if using, cut into wedges, and serve with cream and berries if you like. The cake keeps well airtight at cool room temperature for 1 day or refrigerated for up to 4 days.