Healthier lemon olive oil cake

25 mins
Serves 8
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Directions

  1. 1Add all the ingredients into a bowl and mix.
  2. 2Add all the ingredients into a bowl and mix.
  3. 3Add all the ingredients into a bowl and mix.
  4. 4Pour the batter into a baking tin with parchment paper.
  5. 5Pour the batter into a baking tin with parchment paper.
  6. 6Pour the batter into a baking tin with parchment paper.
  7. 7Bake at 180C in a static oven for 25 minutes.
  8. 8Bake at 180C in a static oven for 25 minutes.
  9. 9Bake at 180C in a static oven for 25 minutes.
  10. 10Cover the cake with foil for the last 5 minutes of baking to prevent the top from burning.
  11. 11Cover the cake with foil for the last 5 minutes of baking to prevent the top from burning.
  12. 12Cover the cake with foil for the last 5 minutes of baking to prevent the top from burning.

Ingredients

  • 200 g ground almond
  • 200 g ground almond
  • 200 g ground almond
  • 60 ml extra virgin oil (or olive oil)
  • 60 ml extra virgin oil (or olive oil)
  • 60 ml extra virgin oil (or olive oil)
  • 60 ml lemon juice (from 2 lemons)
  • 60 ml lemon juice (from 2 lemons)
  • 60 ml lemon juice (from 2 lemons)
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 60 g honey
  • 60 g honey
  • 60 g honey
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 baking soda
  • 0.5 baking soda
  • 0.5 baking soda

Equipment

bowlbaking tinparchment paperfoil

Tips

  • Cover with foil for the last 5 minutes of baking to prevent the top from burning.