Lemon-Olive Oil Almond Cake
Moist, fragrant and grain-free, with fruity olive oil and bright lemon. It keeps beautifully and only gets better on day two.
Why you'll love this recipe
- Not one spoon of refined sugar
- Naturally gluten free
- Sweetened with real honey
- Makes enough for 10
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 1/2 cups (250 g) almond flour
- 4 large eggs
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/3 cup (110 g) raw honey
- Zest of 2 lemons + 3 tbsp lemon juice
- 1 tsp vanilla
- 1 tsp baking powder
- Pinch salt
- Sliced almonds for the top
How to make it
Preheat oven to 350°F (175°C). Line a 9-inch round pan.
Whisk eggs, olive oil, honey, lemon zest and juice, and vanilla until smooth.
Stir in almond flour, baking powder and salt until combined.
Pour into the pan, scatter sliced almonds on top.
Bake 38–42 minutes until golden and set in the center. Cool before slicing.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Lemon-Olive Oil Almond Cake
Moist, fragrant and grain-free, with fruity olive oil and bright lemon. It keeps beautifully and only gets better on day two.
Ingredients
- 2 1/2 cups (250 g) almond flour
- 4 large eggs
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/3 cup (110 g) raw honey
- Zest of 2 lemons + 3 tbsp lemon juice
- 1 tsp vanilla
- 1 tsp baking powder
- Pinch salt
- Sliced almonds for the top
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch round pan.
- Whisk eggs, olive oil, honey, lemon zest and juice, and vanilla until smooth.
- Stir in almond flour, baking powder and salt until combined.
- Pour into the pan, scatter sliced almonds on top.
- Bake 38–42 minutes until golden and set in the center. Cool before slicing.
