Name: Lemon, Olive Oil and Rosemary Cake
Ingredients: 2 eggs, lightly beaten; 1/4 cup olive oil; 1/3 cup maple syrup or raw honey, and extra for garnish; 1 tbsp amazake (optional); 1/4 cup fresh squeezed lemon juice; 2 tsp lemon zest, and extra for garnish; 2 tbsp fresh rosemary, finely chopped, and extra for garnish; 1 tsp vanilla extract; 1¾ cups almond flour; 1/4 cup coconut flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt

Posted November 6, 2024

AuthorJanella

Rating

Yields1 Serving

2 eggs, lightly beaten

1/4 cup olive oil

1/3 cup maple syrup or raw honey, and extra for garnish

1 tbsp amazake (optional)

1/4 cup fresh squeezed lemon juice

2 tsp lemon zest, and extra for garnish

2 tbsp fresh rosemary, finely chopped, and extra for garnish

1 tsp vanilla extract

1¾ cups almond flour

1/4 cup coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Method
• Preheat oven to 180oC. Line a 15cm loaf tin/ pan with parchment paper.
• In a bowl, lightly beat the eggs, then whisk in the olive oil, maple syrup, amazake (if using), lemon juice, zest, rosemary and vanilla until smooth.
• Add in the almond flour, coconut flour, baking soda, baking powder and salt until a thick dough forms.
• Transfer it to your prepared cake pan and press down gently with a wet rubber spatula until the top is smooth and flat.
• Bake for 30-35 minutes or until a toothpick comes out clean.
• Allow to cool in the loaf pan for 5 minutes then transfer to a wire rack.
• Remove parchment and allow to slightly cool before finishing with 2 tbsp melted honey, extra lemon zest and chopped rosemary that love melted together

CategoryWood

Ingredients