Lemon, Olive Oil & Almond Cake

You might say I’m quite the fan of good quality olive oil. It goes on all of my meals, and in desserts? Well it’s just plain delicious. This is a beautiful and moist cake recipe that everyone can enjoy.

Serves:

Prep Time:

10 minutes

Cook Time:

50 minutes

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Desserts

Lemon, Olive Oil & Almond Cake

Lemon, Olive Oil & Almond Cake

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Serves:

Prep time:

10 minutes

Cook time:

50 minutes

INGREDIENTS

3 cups blanched almond meal
½ cup honey
1 ½ tsp baking powder
¼ tsp salt
4 eggs
½ cup extra virgin olive oil
2 lemons, zested and juiced*
⅓ cup slivered almonds

METHOD

Preheat the oven to 160°C and line a 20cm cake tin with baking paper or grease with olive oil.
In a large bowl combine the almond meal, sweetener, baking powder and salt. Whisk to combine, ensuring there are no lumps and the baking powder is dispersed.
In another bowl whisk the eggs, olive oil and lemon juice and zest.
Fold the wet and dry ingredients together. Pour into the prepared tin and sprinkle over slivered almonds. Bake in the oven for 40-45 minutes or until a skewer inserted comes out clean.

Notes

You want enough lemons to yield ¼ (60ml) of juice.
To make it sugar-free and low-carb, omit honey and use ½ cup of erythritol based sweetener. May be erythritol or Lakanto.
Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.