GLUTEN-FREE: use only almond flour / SERVES: 8

METHOD

1

Preheat the oven to 350°F. Oil up 2 mini cake pans or 1 loaf pan. (I don’t have either so I made this in two batches using my small cast iron pan).

2

In a medium bowl, whisk together the all-purpose and almond flour, baking powder, and salt.

3

In a large bowl, combine olive oil, almond milk, sugar, eggs, lemon zest, and lemon juice. Whisk vigorously until frothy. Fold in the dry ingredients until just combined.

4

Pour the batter into your preferred pan(s) and bake until a butter knife inserted comes out clean, about 35 minutes for mini cakes and 45 minutes for a loaf. Remove from the pan to let cool.

5

Make the glaze: In a medium bowl, combine powdered sugar, lemon zest and lemon juice until smooth. Drizzle over each cake layer and top with pistachios.

INGREDIENTS

Cake

1 cup all-purpose flour

1 cup of almond flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup olive oil

1/3 cup almond milk

3/4 cup cane sugar

3 eggs

1 tablespoon lemon zest

3 tablespoons fresh lemon juice

1 cup chopped pistachios for topping

Glaze

2 cups powdered sugar

2 tablespoons lemon zest

1/3 cup fresh lemon juice

EQUIPMENT

• 2 mini cake pans, 1 loaf pan, or a small cast iron pan (used twice)

• Whisk

• Rubber spatula

• Medium and large bowls

• Microplane

I’ve been wanting to try olive oil cake for ages and Jeanine Donofrio and Jack Mathew’s new cookbook Love & Lemons Everyday had the perfect recipe. I made some modifications, but as someone who hates measuring, this cake was simple to make and I’m pleased with how this came out.

Forgot to include the almond milk in the ingredients shot!

I’ve never had much of a sweet tooth and most cakes are too sweet for my taste. Olive oil cake is subtly sweet with a pronounced olive oil flavor which I love.

In a medium bowl, whisk together the all-purpose and almond flour, baking powder, and salt.

In a large bowl, combine olive oil, almond milk, sugar, eggs, lemon zest, and lemon juice. Whisk vigorously until frothy. Fold in the dry ingredients until just combined.

This microplane is a new addition to my kitchen and I don’t know how I’ve lived 32 years without it.

Pour the batter into your prefered pan(s) and bake until a butter knife inserted comes out clean, about 35 minutes for mini cakes and 45 minutes for a loaf. Remove from the pan to let cool.

I don’t have mini cake or loaf pans so I made this in two batches using my small cast iron pan.

In a medium bowl, combine powdered sugar, lemon zest and lemon juice until smooth.

Drizzle the glaze over each cake layer and top with pistachios.

Like I said, I don’t bake much because I hate measuring things—improvising on the stovetop is more my style, but this cake is simple enough to make and a really yummy treat.

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