I've wanted to make this cake for some time now, and since today is World Baking Day, here it is! This healthy treat was perfect to have with my afternoon coffee. It is dairy and gluten-free!
Ingredients
Recipe serves 8
Ingredients for cake
for the flour- I used a blend of 2 cups almond flour, 1 cup arrowroot starch, 2/3 cup coconut flour, and 1/3 cup cornstarch (you can also use any gluten-free baking flour of your choice, I like Bob's Red Mill brand)
4 eggs
1/2 cup maple syrup
2 lemons, zested
1/4 cup lemon juice
1/2 tsp baking soda
1/4 tsp salt
1/2 cup olive oil
1 tsp vanilla extract
1/2 cup sliced almonds
Ingredients for glaze
2 tbsp lemon juice
2 tbsp maple syrup
2 tbsp water
Preparation
Preparation for cake
Pre-heat oven to 325ºF. Line a 9-inch springform pan with a piece of parchment paper. Set aside.
In a large bowl, add flour, baking soda, lemon zest, and salt. Set aside.
In two separate medium bowls, separate the eggs.
Using a hand mixer, beat the egg yolks with the maple syrup on medium speed until fluffy and doubled in size. About 3-4 minutes. Add olive oil, lemon juice, and vanilla extract. Beat once more to combine. Set aside.
Using a hand mixer, beat the egg whites on high speed until stiff peaks form—about 5 minutes.
Add egg yolk mixture to flour mixture. Mix well using a whisk until fully combined.
Gently fold egg whites into flour mixture using a spatula.
Pour the batter into the pan. Top with sliced almonds. Bake for 40-45 minutes, or until a toothpick comes out clean when inserted into the cake.
(I like to place a sheet of parchment paper on the rack above the cake to prevent the almonds from burning)
When the cake is done, remove from the oven and allow to cool completely.
Preparation for glaze
In a small pot, add the ingredients for the glaze and cook over medium heat until it comes to a boil. Stir and immediately turn off the heat. Set aside.
Once the cake is completely cooled, remove it from the pan and brush the glaze all over the cake.
ENJOY!
Thank you to @flavcity for this recipe!
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