March 31, 2017

This Lemon Olive Oil cake is phenomenal! The combination of nuts and lemon juice/zest give this cake a unique flavor and texture. Check out the video tutorial here: https://youtu.be/i4MCpqBNtUk   Ingredients For The Cake: 2 1/2 cups lightly packed almond meal 3/4 cup tapioca starch/tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup honey 1/3 […]

Lemon Olive Oil Cake (Gluten Free, Passover, Paleo)

This Lemon Olive Oil cake is phenomenal! The combination of nuts and lemon juice/zest give this cake a unique flavor and texture.

Check out the video tutorial here: https://youtu.be/i4MCpqBNtUk

 

Ingredients

For The Cake:
2 1/2 cups lightly packed almond meal
3/4 cup tapioca starch/tapioca flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice (juice of 2-3 lemons)
1 teaspoon vanilla extract
3 eggs
1 tablespoon lemon zest (zest of 2 lemons)
For the Glaze:
2 cups confectioners sugar
3-5 tablespoons lemon juice or water (I recommend using half juice and half water)
zest of 1 lemon

Directions

Preheat the oven to 350℉. Grease a medium or regular sized bundt pan with cooking/baking spray.
In a medium-small bowl mix together the almond meal, tapioca starch, baking soda, and salt. Mix until well combined. Set aside.
In a large bowl, combine the honey, olive oil, lemon juice, eggs, and lemon zest.
Dump the dry ingredients into the liquid ingredients and mix until combined.
Pour the batter into the greased baking pan and bake the cake for 25 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean (there may be a few cake crumbs).
After baking, allow the cake to cool on a wire rack for at least 15 minutes before flipping it out of the pan. Cool the cake completely before applying the glaze.
To make the glaze, mix together confectioners sugar with 3-4 tablespoons of lemon juice or water. Add more or less lemon juice (or water) based on the icing consistency. The icing will be quite thick, and not too runny.
(If the icing is too runny, add a few tablespoons of confectioners sugar to thicken the glaze.)
Transfer the icing into a piping bag or ziplock bag and cut the tip of either bag.
Pipe the glaze over the top of the COOLED cake.
Sprinkle the cake with lemon zest.
Store covered on the counter for 1-4 days.

I used Bob’s Red Mill Almond Meal/Flour and Tapioca Flour. Bob’s Red Mill products are NOT kosher for Passover, but they are kosher for all year round.

Recipe adapted: http://acalculatedwhisk.com

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  1. Debbie says:

    To make this cake Passover friendly what could you use instead of tapioca flour ?
    Would cake meal work?

    • Sorry for the late response! What’s awesome, is that they started selling kosher for passover tapioca starch. I wouldn’t recommend swapping the starch for cake meal, because it will vastly alter the texture. Happy Baking!

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