Gluten-Free Lemon Olive Oil Cake with Lemon

Gluten-Free Lemon Olive Oil Cake with Lemon

Ingredients

• 2 teaspoons room temperature coconut oil, for the pan

• ½ cup flavorful extra-virgin olive oil

• ½ cup + ¼ cup organic granulated sugar (divided use)

• finely grated zest of 1 medium lemon

• ¼ cup strained fresh lemon juice

• 4 large egg yolks

• 2 cups blanched almond flour

• ¼ cup tapioca flour

• 1 teaspoon baking powder

• ½ teaspoon fine sea salt

• 4 large egg whites

• ½ teaspoon cream of tartar

Instructions

Position a rack in the lower third of your oven and preheat to 325ºF. Rub the bottom and sides of a 9-inch springform pan or cake pan with the lemon Meyer oil. Line the bottom of the pan with a round of parchment paper and rub the parchment with lemon Meyer olive oil as well. If using a springform pan, place it on a rimmed baking sheet to catch any drips.

In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Stir to combine.

Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whip attachment (or use a large bowl and electric egg beater). Whip on medium-high speed until foamy, 30-60 seconds. With the mixer running, gradually sprinkle in the remaining ¼ cup sugar, 20-30 seconds. Continue whipping until the egg whites are shiny and hold firm peaks when you lift the whisk and hold it upside down, 2-4 minutes.

Use a large flexible silicone spatula to fold one-third of the whipped egg whites into the batter until just combined. Fold in the remaining egg whites until just combined, with no streaks remaining. Scrape the batter into the prepared pan and smooth the top.

Bake the cake until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly, 40-45 minutes. If the cake is darkening too quickly, tent the top with a piece of aluminum foil. Let the cake cool slightly, then loosen the edges with a small, offset spatula and release the sides if using a springform pan. Invert the cake onto the wire rack, then peel away the parchment, turn it right side up, and let it cool completely.

Dust with powdered sugar if using, and cut into wedges.

The cake keeps well airtight at cool room temperature for 1 day or refrigerated for up to 4 days; the flavors get better and better!

Variations:

·       Use any citrus zest and juice you like in place of lemon: orange, tangerine, blood orange, or Meyer lemon. 

·       Add 1 1/2 tablespoons of poppy seeds to the batter along with the flours. It lends a lovely nutty flavor and a bit of crunch.

·    I love pairing this cake with a creamy topping such as dairy-free whipped cream, whipped mascarpone, or whipped heavy cream.