This flourless lemon olive oil cake is a delicious citrus cake that’s bursting with the perfect combination of sweet and sour. Made using almond meal and honey, it’s completely gluten and refined sugar free. Serve with maple ricotta or coconut cream.
Happy second month of Autumn guys! This Summer has been so insane it’s hard to believe it’s turned so sublimely mild. This week i’ve been madly getting things ready around the house so we can take our first proper family holiday. My new obsession with the TV show Jane the Virgin (seriously love love love it) was making things rather difficult. Come Remy’s feeding time, i’d practically bowl my husband down to get the bottle ready so I had an excuse to sit down and watch an episode while feeding. I’d tell you the storyline but I literally can’t say it without hysterically laughing because it’s all just so ridiculous. But I love it none the less.
I did manage to get the house sorted and somehow managed to pack what seemed like a truck full of things required to travel with an infant. But we are now here, in Melbourne, and currently tucking into my grandmothers cooking. I couldn’t be happier to be here.
This cake I made quite a while ago, but am only just getting around to post it. It’s made using olive oil as the fat which I have fallen in love with using. Stay tuned this Thursday for another olive oil cake (hint: it’s CHOCOLATE).
But back to this lemon cake. I love citrus cakes because they are always light, fluffy and refreshing.
The basic ingredients in this recipe are almond flour (finely ground blanched almonds), coconut sugar, eggs, honey, vanilla bean paste, olive oil, lemon juice + zest, greek yoghurt and . You won’t miss the butter or wheat flour one bit!
I’ve used bi carb soda which reacts perfectly with the yogurt and citrus to keep the cake fluffy. The result is a light and tender crumb with a softly sweet and lemony centre.
I topped mine with flaked almonds and served with maple ricotta but coconut cream or ice cream would accompany this cake perfectly.
Please note this cake is only subtly sweet so feel free to up the honey/coconut sugar slightly if you want a sweeter cake.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Large mixing bowl
- Medium mining bowl
- 20cm cake tin
Ingredients (makes 1 cake):
- 3 cups almond meal
- 1/2 teaspoon bicarb soda
- 3 tablespoons coconut sugar
- 1/4 cup olive oil – the lighter the flavour the milder the taste
- 1/2 cup honey
- 1 teaspoon vanilla bean paste
- 1/4 cup full fat greek yoghurt
- 2 free range eggs
- Juice + zest from 2 lemons
- 1/2 cup flaked almonds
1. Preheat oven to 160°C. Grease your cake tin using olive oil and sprinkle some almond meal onto the edges to prevent sticking.
2. Mix the dry ingredients (almond meal, bi carb soda + coconut sugar) in the large mixing bowl.
3. Whisk the wet ingredients (olive oil, honey, vanilla bean paste, yoghurt, eggs, lemon juice + zest) in the medium mixing bowl.
4. Pour the wet ingredients into the dry ingredients and mix using a spoon or whisk.
5. Pour the mixture into your prepared cake tin. Top with the flaked almonds.
6. Bake the cake for 40 minutes until the almonds have browned and a skewer comes out clean.
7. Remove from the oven, allow to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
8. To serve: with maple ricotta, coconut cream or ice cream. I have loads of flavours in my vegan + refined sugar free healthy ice cream ebook. Be sure to check it out.
Storage: in an airtight container for up to 5 days.
Like this recipe? Yum it on Yummly.
For another “Naked treat” recipe, try my Persian orange and almond cake.
Anisa – The Macadames. xx