Lemon Olive Oil Cake & Whipped Honey
Directions
- 1Preheat the oven to 350°F (175°C).
- 2Crack 4 eggs into a bowl.
- 3Add 2/3 cup of olive oil to the bowl with the eggs.
- 4Zest one lemon into the bowl.
- 5Add 1/2 cup of honey to the bowl.
- 6Whisk the mixture until well combined.
- 7Add 4 cups of almond flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt to the wet ingredients.
- 8Fold in the dry ingredients with a spatula until a batter forms.
- 9Let the batter sit for five minutes.
- 10Stir the batter once more.
- 11Transfer the batter to a greased or parchment-lined 9-inch round baking dish.
- 12Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
- 13While the cake is baking, add 1/2 cup of honey to a bowl and whisk or mix on high for ten minutes to make whipped honey.
- 14Remove the cake from the oven and allow it to cool.
- 15Slice the cooled cake.
- 16Drizzle the whipped honey over the sliced cake.
Ingredients
- 0.66 cup olive oil
- 0.5 cup lemon juice
- 1 zest of one lemon
- 0.5 cup honey
- 4 eggs
- 2 tsp vanilla extract
- 4 cups almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup honey
Equipment
large bowlwhiskspatula9" round baking dishovenmixer
Tips
- This recipe is gluten-free and dairy-free.
- The cake is perfect on its own or can be taken to the next level with a drizzle of whipped honey on top.
- Leftover whipped honey can be stored in an airtight container for up to three weeks.
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