Meyer Lemon-Olive Oil Almond Flour Cake

MEYER LEMON-OLIVE OIL ALMOND FLOUR CAKE 

MAKES 1 CAKE SERVING 8-12

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INGREDIENTS:

2 cups fine blanched almond flour (not almond meal)

½ cup organic cornmeal*

2 teaspoons aluminum-free baking powder

½ teaspoon baking soda

¾ teaspoon sea salt

¼ cup unrefined olive oil + more for greasing the pan

3 large eggs

1 cup unsweetened, plain whole milk yogurt or non-dairy yogurt

½ cup pure maple syrup or honey 

grated zest of 3 Large Meyer lemons or 1 Tablespoon of zest from a regular lemon

¼ cup of Meyer lemon juice, about 1 large lemon

2 Tablespoons Limoncello (optional)

1 Tablespoon powdered sugar (optional)

Fresh berries (optional)

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DIRECTIONS:

1. Preheat oven to 350 degrees.  Lightly grease an 8-inch or 9-inch cake pan, preferably a springform pan, with olive oil.  Line the bottom with a piece of unbleached parchment paper, if desired.

2. In the bowl of a food processor fitted with the metal blade, add all the ingredients except powdered sugar and berries. Process until well combined, scraping down the sides of the bowl once to make sure all ingredients are well incorporated.  

3. Pour the batter into the prepared pan, spreading the top with a spatula.

4. Bake in the middle of the oven for 30-40 minutes or until the cake is lightly browned and a toothpick comes out clean.  Baking time will depend on your oven as well as the size pan you use.  Cool for 10 minutes, then run a knife around the edge of the pan and invert onto a cooling rack.  Serve with a dusting of powdered sugar and fresh berries, if desired.

*fine cornmeal will have less texture than medium grind/coarseness

Notes:  You can add 2 Tablespoons of poppy seeds in Step 2, if desired.

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SS

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