Lemon and Almond Olive Oil Cake
This cake is just lightly sweet—and that’s not a bad thing. In fact, I find most baked goods a little too sugary. Along with fresh berries, it pairs beautifully with a spoonful of strawberry preserves.
Ingredients
2 cups fine blanched almond flour
½ cup cornmeal
2 tsp baking powder
½ tsp baking soda
¾ tsp sea salt
¼ cup extra-virgin olive oil
3 large eggs
1 cup plain, whole-milk yogurt
½ cup pure maple syrup
1 Tbsp grated lemon zest
2 Tbsp lemon juice + 2 Tbsp orange juice
Optional toppings:
1 Tbsp sifted powdered sugar
Fresh berries
Cookbook
Quicker Than Quick by Pamela Salzman is a fantastic cookbook. Most of the recipes focus on wholesome, healthy ingredients, and it’s one I often turn to for fresh dinner ideas at home.
Directions
*This is paraphrased in my words. If the directions seem simple, it is because they are. The book lives up to its title.
Preheat the oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and oil the sides.
Whisk all the ingredients in a single bowl until well mixed.
Pour the batter into the prepared cake pan.
Bake for 30-40 minutes, until the top is lightly browned and springy to the touch and a toothpick inserted in the center comes out clean.
Allow to cool in the pan for a few minutes before transferring to a wire rack.
Serve with powdered sugar and berries if desired.
Makes one 9-inch cake.
