Olive Oil Cake

This quick and easy olive oil cake is gluten and dairy free and comes together in less than 45 minutes. The recipe below is one I’ve tinkered with a bit to suit what ingredients I had on hand, but inspiration comes from these delicious cakes (one, two and three). Figs are out of season right now, but come fall I’ll definitely be trying this with figs added to the top!

oliveoilcake2

Ingredients:

oliveoilcake2

  • 1 and 1/2 cups almond flour (Trader Joe’s has a great one)

  • 1/2 cup gluten free flour (I used Bob’s Red Mill)

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon sea salt

  • 4 eggs

  • 1/4 cup olive oil

  • 1/2 cup honey

  • 1/4 cup lemon juice

  • Zest of one lemon

  • Pinch of orange zest (optional)

Directions

  1. Pre-heat oven to 350

  2. Line a springform or other round pan with parchment paper and lightly grease with olive oil

  3. Blend all ingredients by hand in a large bowl or add to a stand mixer and blend

  4. Pour into the greased pan and bake for 30-40 minutes or until firm and lightly golden brown on top

  5. Let cool and serve with powdered sugar, pistachios, fresh berries, cream or citrus zest

etcDana