Lemon Olive Oil Cake
Gluten-Free // Makes 1 Cake (8 Servings)
We partnered up with our favorite olive oil brand, Kosterina, to make this deliciously zesty Lemon Olive Oil Cake! It features their Organic Extra Virgin Olive Oil made with Koroneiki olives grown in Greece, coconut whipped cream, and fresh berries on top.
We have a feeling that this tasty cake will have you obsessed from the very first lemony bite!
Prep time: 15 minutes
Bake time: 45 minutes
INGREDIENTS
2 teaspoons coconut oil, at room temperature, for greasing
1/2 cup high quality extra-virgin olive oil
¾ cup coconut sugar
Finely grated zest of 1 medium lemon
1/4 cup strained fresh lemon juice
4 eggs, yolks and whites separated
1 tsp vanilla extract
2 cups almond flour, super-fine, blanched
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cream of tartar
Topping
Powdered sugar, optional
Coconut whipped cream, optional
Fresh berries tossed with sugar, optional
DIRECTIONS
1. Preheat the oven to 325F. Grease a 9-inch springform pan or cake pan with high sides with coconut oil. Line the bottom of the pan with parchment paper and grease the parchment. If using a springform pan, place on a rimmed baking sheet to catch any drips.
2. In a large bowl, whisk together the olive oil, 1⁄2 cup of coconut sugar, lemon zest and juice, vanilla extract and the egg yolks. Sift in the almond flour, tapioca flour, baking powder, and salt. Whisk to combine.
3. In the bowl of a stand mixer fitted with the whip attachment (or in a bowl with an electric egg beater), beat the egg whites and cream of tartar on medium- high speed until foamy. With the mixer running, gradually add the remaining ¼ cup of coconut sugar and whip until the egg whites are shiny and hold firm and peaks when you hold the whip upside down. Fold one-third of the whipped egg whites into the batter, then fold in the remaining whipped whites. Transfer to the prepared pan and smooth the top.
4. Bake until deep golden on top and the cake begins to pull away from the sides of the pan and the top springs back when pressed lightly, 35-45 minutes.
5. Let cool slightly, then loosen the edges with a small offset spatula and release the sides if using a springform pan. Invert the cake onto a wire rack, peel away the parchment, then turn right side up and let cool completely. Dust with powdered sugar, cut into wedges, and serve with cream and berries.
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