Indulge in the harmonious blend of flavours with our exquisite Lemon Olive Oil Almond Flour Cake.
Crafted with care, this gluten-free and dairy-free Lemon and olive oil cake is a true embodiment of culinary artistry.
This cake is more than a treat; it’s a heartwarming journey of flavors that will make your taste buds sing. Imagine the sweet zest of lemon merging with the velvety richness of extra-virgin olive oil. The secret to its extraordinary taste lies in the olive oil, infusing every crumb with a luxurious silkiness and a delightful hint of fruitiness. This cake whispers tales of love and creativity, where almond flour joins forces with nature’s best to create a masterpiece that’s gluten-free and dairy-free. Each bite is an embrace of wholesome ingredients, carefully harmonized to bring joy to your senses.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder (gluten-free)
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup pure maple syrup or honey
- 1/3 cup extra-virgin olive oil
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- Optional: Sliced almonds for topping
Why Olive Oil and Lemon Pair Well:
- Flavor Balance: The subtle, fruity notes of extra-virgin olive oil complement the bright and tangy flavors of lemon, creating a harmonious balance.
- Enhancing Aromas: Olive oil enhances the aromatic properties of lemon zest, resulting in a cake that’s bursting with delightful scents.
- Texture Magic: Olive oil contributes to the cake’s moistness and a tender crumb, ensuring a delectable, melt-in-your-mouth experience.
- Synergy of Nutrients: The healthy fats in olive oil enhance the absorption of fat-soluble vitamins present in lemons, boosting nutritional value.
- Palate Pleaser: Together, they create a dynamic flavor profile that tantalizes the taste buds, making each bite a joyful sensory experience.
Ensuring the freshness and deliciousness of your Lemon Olive Oil Almond Flour Cake is simple with these storage guidelines:
- Cool Before Storing: After baking, allow the cake to cool completely on a wire rack. This prevents excess moisture buildup when stored.
- Wrap Properly: To retain moisture, wrap the cake tightly with plastic wrap or place it in an airtight container. This safeguards the cake’s texture and prevents it from drying out.
- Refrigeration: If you plan to consume the cake within a few days, refrigeration is ideal. The cold environment preserves its moisture. Ensure the cake is well-wrapped to prevent absorbing any odors from the fridge.
- Freezing Option: To extend its shelf life, consider freezing slices of the cake. Individually wrap each slice with plastic wrap and place them in a sealable freezer bag. Thaw slices in the fridge when ready to enjoy.
- Thawing Thoughtfully: When you’re ready to relish another slice, allow the cake to thaw at room temperature or in the refrigerator. This gradual thawing helps maintain the cake’s texture and taste.
- Serve Fresh: For the ultimate enjoyment, consume the cake within a week of baking. While it retains its quality beyond that, fresher is always better when it comes to baked good
Benefits of Olive Oil:
- Heart Health: Olive oil is rich in monounsaturated fats, which are beneficial for heart health by reducing bad cholesterol levels.
- Antioxidants: It contains powerful antioxidants, such as vitamin E and polyphenols, which help combat oxidative stress and inflammation.
- Brain Function: The healthy fats in olive oil support brain health and may reduce the risk of cognitive decline.
- Digestive Aid: Olive oil aids digestion by promoting the production of bile and preventing constipation.
- Skin and Hair: Its moisturizing properties make it excellent for skin and hair health, keeping them nourished and hydrated.
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LEMON AND OLIVE OIL CAKE
This cake whispers tales of love and creativity, where almond flour joins forces with nature's best to create a masterpiece that's gluten-free and dairy-free.
Ingredients
- 2 cups almond flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 3 large eggs
- ½ cup pure maple syrup or honey
- ⅓ cup extra-virgin olive oil
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp vanilla extract
- Sliced almonds for topping
Icing
- 1 cup powdered sugar (confectioner's sugar)
- 1 tbsp lemon juice
- 1 tbsp dairy-free milk (almond, coconut, etc.)
- (optional) touch of olive oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard-sized loaf tin and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the almond flour, baking powder, and salt until well combined.
- In a separate bowl, whisk together the eggs, maple syrup or honey, olive oil, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well incorporated.
- Gradually add the wet ingredients to the dry ingredients, gently mixing until you achieve a smooth batter. Be careful not to overmix.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- If desired, sprinkle some sliced almonds over the top of the batter for added texture and flavor.
- Bake the cake in the preheated oven for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Once the cake is baked, remove it from the oven and allow it to cool in the tin for about 10 minutes.
- After 10 minutes, gently run a knife around the edges of the cake to loosen it, then carefully transfer the cake to a wire rack to cool completely
Icing
- In a mixing bowl, sift the powdered sugar to ensure a smooth glaze without lumps.Add the lemon juice and lemon zest (if using) to the powdered sugar. Mix well until you get a thick paste.
- Gradually add dairy-free milk, starting with 1 tablespoon. Mix the ingredients together until you achieve a smooth, pourable consistency. Add more milk as needed to reach your desired thickness.
- Once the icing is ready, drizzle it over the cooled Lemon Olive Oil Almond Flour Loaf Cake. You can use a spoon or a piping bag to achieve your preferred design.Allow the icing to set for a few minutes before slicing and serving the cake.
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