Super Moist Gluten-Free Olive Oil Cake with Almond Flour

bojongourmet.com

Andrea Elaine

2 teaspoons room temperature coconut oil, for the pan

½ cup (105 g) flavorful extra-virgin olive oil

½ cup (100g) ¼ cup (50 g) organic granulated sugar (divided use)

finely grated zest of 1 medium lemon

¼ cup (65 g) strained fresh lemon juice

4 large egg yolks

2 cups (210 g) blanched almond flour

¼ cup (30 g) tapioca flour

1 teaspoon baking powder

½ teaspoon salt

4 large egg whites

½ teaspoon cream of tartar

Directions at bojongourmet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer