Lemon Almond Cake

This naturally light cake is nothing like you’d expect. It’s moist, tender and decadent. It’s everything you want in a cake, whether for a special occasion or not.

Makes 6-8 servings

Ingredient List:

• 150 milliliters (5 ounces) extra virgin olive oil
• 150 milliliters (5 ounces) brown rice syrup or agave nectar
• 200 grams (7 ounces) fine almond flour
• 100 grams (3 ½ ounces) polenta, more fine than coarse
• 250 grams (8 ounces) sprouted whole wheat or whole wheat pastry flour
• 1 teaspoon baking powder
• 1 tablespoon egg replacer (I like Bob’s Red Mill) dissolved in 120 milliliters (120 grams) unsweetened oat milk
• 2 lemons (that have been boiled for 20 minutes)

Step By Step Instructions:

Boil the lemons for 20 minutes. Cool to the touch and cut in half to remove the seeds. Place the lemons and olive oil in a blender and blend until smooth and bright yellow.

Preheat oven to 325 F and lightly oil an 8-inch springform pan. Line the bottom of the pan with parchment paper cut to fit to ensure the cake doesn’t stick.

Whisk together lemon infused oil and syrup until smooth. Mix in almond flour, polenta, flour, baking powder and dissolved egg replacer. Fold in lemon zest and juice. 

Spoon batter evenly into prepared pan and bake for about 40 minutes or until the top springs back to the touch and a toothpick inserted in the center comes out clean.

Allow to cook for 10 minutes before releasing the cake from the pan. 

Cook’s Tip: You can prepare a simple rice syrup glaze for the cake by boiling 1/3 cup syrup with grated zest of 1 lemon and spooning over the cake. It’s not needed though.