Olive oil rosemary cake
Serves 1
Directions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a mini Cheesecake pan or 10-inch round baking dish and set aside.
- 3In a large mixing bowl, combine the eggs, lemon zest, lemon juice, olive oil, vanilla, and honey.
- 4Mix until just combined.
- 5Add the almond flour, baking powder, baking soda, and salt.
- 6Mix gently until the batter is smooth and fully incorporated.
- 7Transfer the batter to the prepared baking dish and smooth the top.
- 8Bake for approximately 40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- 9Remove from the oven and allow the cake to cool completely before serving.
- 10Serve as is, or with a light dusting of powdered sugar or a drizzle of honey if desired.
Ingredients
- 4 large large eggs
- 1 tbsp lemon zest
- 2 sprigs Rosemary
- 0.66 cup olive oil
- 1 tbsp vanilla extract
- 0.5 cup honey or maple syrup
- 4 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 g salt
Equipment
mini Cheesecake pan10-inch round baking dishlarge mixing bowl
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