Almond Lemon Olive Oil Cake

by Gavan on April 5, 2012

I guess my good lady’s baking kick is rubbing off on me — or is it that I’m softening up to her cravings? Either way it seems she’s in a win-win situation, right? Now if I could only convince her that a cake is good enough for a push gift but that’s another story.

I love cakes that are more on the savory side rather super sweet, which is exactly what this is. It’s also refreshing and would make a lovely addition to your Easter buffet or let’s not forget Mother’s Day which will be here before you know it.

Makes one cake

5 organic eggs (separate yolks & whites. You’ll use 5 yolks but only 4 whites)
3/4 cup lemon infused olive oil (found in Wholefoods or specialty food shops)
1 lemon – zested then juiced
1 cup almond flour/meal (plus additional for dusting cake tin, also got it in Wholefoods)
1/2 cup organic brown sugar
1/4 cup confectioners sugar (for egg whites)
1/2 tsp salt


Preheat oven to 350°F. Spray spring form or round pan with oil, then line bottom with a round of parchment paper. Spray parchment. Sprinkle additional flour/meal in pan and swirl around making sure bottom and sides are coated in a layer. Discard the rest.

Mix together lemon zest with almond flour. Set aside. Keep juice until later.

Beat together (5) yolks and 1/2 cup brown sugar in a large bowl. I used good ol’ fashion elbow grease, namely myself and a whisk, but if you want (or have already exercised) beat with an electric mixer at high speed until thick and pale, about 3 minutes (add a couple more mins if beating by hand). Reduce speed to medium and add olive oil and lemon juice. Beat until just combined.
Mixture may look separated but it’s ok. Fold in almond meal until combined. Set aside.

Beat (4) egg whites with 1/2 teaspoon salt in another clean, dry bowl. Again I used a whisk but if you prefer use a hand blender on medium-high speed until light and foamy. Add confectioners sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes or so depending on your muscle work.

Fold whites into yolk mixture and gently combine making sure the batter is smooth.

Pour batter in cake pan scraping everything from bowl. Tap the pan on your counter to make sure all air bubbles are gone.
Pop in oven for 40 minutes. Check to see if it’s done by piercing the center of the cooked cake with a toothpick. If it comes out clean you’re good. Let cake cool for an hour before turning out and demolishing.

Most olive oil cakes tend to be on the dry side but this one is super moist from the airiness of the egg whites.

Serve with some fat free Greek yogurt and/or fresh berries.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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