A cake not meant to be anything other than delicious. Often, my favorite recipes develop when I’m using what I have on hand, like when I’m out of cake and all purpose flours. I don’t bake flour-less or gluten free on purpose, but this happens to be and it’s just right.
Almond, Lemon & Rose Flour-less Cake
Recipe: Candice Hunsinger
Makes: 1 – 9″ cake, Serves 8-10
Ingredients
CAKE
1/2 c. Olive Oil (I love Village Batch Delicate Olive Oil!)
1/2 c. Granulated Sugar
1 Lemon, zested & juiced
1/4 c. Fresh Lemon Juice
1 tsp Vanilla Extract
4 large Eggs
1 1/2 c. Almond Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
GLAZE
1 tsp Rosewater
Juice from 1 Lemon
2 TBS Honey
2 TBS Water
Process
In a small saucepan, combine the lemon juice, honey and water. Simmer on low-medium heat until the honey is melted and the mixture comes together.
GARNISH
1/2 c. Powdered Sugar, for dusting AFTER the glaze dries
Process
- Preheat oven to 350 degrees and butter a 9″ tart or springform pan, line the bottom with parchment paper & butter the paper.
- In the bowl of your stand mixer, fitted with the whisk, whip the eggs and sugar on medium-high speed until light, fully and pale yellow (think loose whipped cream) – about 5 minutes.
- Add the lemon zest, lemon juice, olive oil and vanilla extract, and whip for 3 minutes on medium speed.
- Add the almond flour, baking powder and baking soda and stir in, on low speed, until just combined.
- Gently pour into the pan and level.
- Bake for 45-50 minutes, or until the top is set and the cake is dark golden brown. A toothpick test will have crumbs attached.
- 5 minutes before the cake comes out of the oven, make the glaze.
- Gently drizzle over the hot cake, especially on the edges.
- Let cake cool for 20 minutes in the pan, then run a knife along the sides of the pan before removing the ring.
- Cool cake for another 10 minutes or so before removing the bottom and transferring to your serving platter.
- Optional: Using a sifter, dust with powdered sugar and garnish with rose petals.
