GRAIN-FREE LEMON OLIVE OIL CAKE WITH A HINT OF VANILLA AND JF SPICY SALT

GRAIN-FREE LEMON OLIVE OIL CAKE WITH A HINT OF VANILLA AND JF SPICY SALT

I love baking and I was craving a light, lemony cake. This turned out better than I expected and is totally clean. Serves 8.

INGREDIENTS:

1/2 C olive oil
1/2 C + 1/4 C coconut sugar, separated
Zest of 1 lemon
1/4 C lemon juice
4 egg yolks
4 egg whites
1 tsp vanilla extract
1/2 tsp almond extract
2 C almond flour
1 tsp baking powder
1/4 C tapioca flour
1/2 tsp JF Spicy Salt
1/2 tsp cream of tartar

PROCESS:

Preheat your oven to 325º. In a large bowl, combine the olive oil, 1/2 C coconut sugar, lemon zest, lemon juice, egg yolks, vanilla extract and almond extract. Whisk together to combine. Sift the almond flour, baking powder, tapioca flour and JF Spicy Salt into the bowl. Stir to combine. In a separate bowl using a hand mixer, mix the egg whites and cream of tartar until foamy. Slowly add in the 1/4 C coconut sugar and mix until there are peaks. Mix 1/3 of the egg whites into the batter and mix. Add the remaining egg whites and mix. Pour the batter into a greased cake pan and smooth the top. Bake for 40-45 minutes at 325º until the top is golden brown.
 
Recipe adapted from The Bojon Gourmet.
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