Lemon Olive OIl Cake (gluten free)
This tender lemon olive oil cake is made with olive oil, almonds, polenta (ground cornmeal) and a whole lemon, recipe. It’s wonderful for dessert with berries, nice with tea, even, and works as a snack cake. Serve with simple powdered sugar or lemon icing (recipe below).
Servings: 10
Calories: 346kcal
Ingredients
- ½ cup gluten-free cornmeal/grits 3 ounces
- ½ cup all purpose gluten-free flour blend I use King Arthur's, 2.4 ounces
- 2 teaspoons aluminum-free baking powder
- ¼ teaspoon table salt
- 7 ½ ounces whole raw almonds 1 ¼ cups
- 1 cup unrefined natural raw sugar OR half or all granular monk fruit/allulose blend
- 1 large lemon
- ¾ cup extra virgin olive oil
- ½ cup unsweetened almond milk or dairy milk
- 2 large eggs
- 1 teaspoon almond extract
Optional Garnishes
- powdered sugar to finish before serving
- fresh berries
- whipped cream
- lemon glaze (icing) recipe below
Instructions
- Pre-heat oven to 325 degrees. Spray a 9” springform pan with non-stick spray and line with a parchment round cut to fit the bottom. In a medium bowl, whisk cornmeal, flour, baking powder and salt together.
- In the bowl of a food processor fitted with a steel knife, pulse the almonds and sugar for about 30 seconds. They should have a coarse, sandy texture.
- Cut lemon in half. Juice one half to get 1 ½ tablespoons; discard rind and add juice to the food processor. Pick the seeds from the other lemon half, cut lemon half into four pieces and add to the food processor. Process for 45 seconds. Scrape down the bowl with a flexible spatula. Add oil, almond milk, eggs and almond extract. Process for 1 ½ minutes. Add the cornmeal/flour mixture and give it a few long pulses to combine.
- Pour the batter into the prepared pan. Bake 50-60 minutes, or until golden and firm to the touch but still springs back a bit. A cake tester or toothpick comes out with just moist crumbs attached. Timing depends on your ovens.
- Cool for 10 minutes in the pan, then run a thin bladed knife around the inside edge of the pan. Release the spring, remove the bottom pan and parchment and cool on a wire rack. Let cool completely. Serve as desired with berries, whipped cream, whipped coconut milk or plain. The cake will hold for two days wrapped well and refrigerated.
Notes
Easy Lemon Glaze or Lemon Icing (optional)
Mix 1 cup of sifted powdered sugar (removes lumps) with fresh squeezed lemon juice until its the consistency you want. It takes 2-4 tablespoons of fresh lemon juice. To reduce the tartness, whisk in 1-2 tablespoons of melted unsalted butter (dairy or plant). Taste it first and decide. If you'd like, add a little almond extract or vanilla extract. Adapted from Deborah Krasner’s The Flavors of Olive Oil: A Tasting Guide and Cookbook.Nutrition
Calories: 346kcal | Carbohydrates: 30g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 128mg | Potassium: 171mg | Fiber: 4g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 1mg