Olive Oil Lemon Cake with a Twist

If you haven’t figured out by now, the surprise is that this cake is Gluten Free.  Now don’t get all excited, because remember, Glory is all about the gluten, however, this time, it just is not there naturally. This is an adapted recipe from one of our favorites we served at the restaurant. Rich olive and butter make this cake moist, but lemon adds flavor and the texture of the almond flour version is like a lemon meringue pie.  This cake is so moist that alone it will last a few days, however, once topped with meringue, it’s best eaten in 1 day. We did a version of the this cake where you pour 1/2 of the batter into the pan, stud the batter with raspberries, then pour the remaining batter over the raspberries and bake. A very nice spring dessert. Another alternative treatment of the cake is that you could make 2 of these cakes and then compose a layer cake with buttercream icing with just a pinch of lemon juice and zest. It would still be gluten free, but oh so rich.

lemon olive oil cake

This cake I made was for my friend Tina.  She had a birthday, and I was happy to do the honors of making her birthday cake.  She is a professional soprano and the fun part of this evening was the singing of “Happy Birthday” and listening to an impromptu duet from Tina and one of her students.  Baking is so much fun when it is appreciated.  I love doing this for my friends, and I love gluten too, but you won’t miss it in this one!

Happy Birthday to yooouuuu!

Happy Birthday to yooouuuu!

Gluten Free Olive Oil Lemon Cake

1 ¾ C. Almond Flour
1 ½ tsp. Baking Powder
1 C. sugar
Zest of 2 lemons
4 Lg. Eggs, separated
3 Tablespoons Milk
1 TBSP. lemon juice
7 TBSP. (3 ½ oz. ) unsalted butter, melted & still warm
2/3 C. Olive Oil (mild extra-virgin is preferred)
1/4 Teaspoon lemon salt (or kosher salt)
1/4 Teaspoon Cream of Tartar

Preheat oven to 350°. Spray a 10″ springform pan with vegetable pan release, aka PAM.  Cut a circle of parchment to fit the bottom of the pan, press into pan, then lift and flip. (Baker’s trick to grease both sides, makes cake removal a cinch.)

  1. Sift the almond flour and baking powder together. Set aside.
  2. Place the sugar and lemon zest in the bowl and mix together by hand. Using the whip attachment of the mixer, add the egg yolks and beat on highest speed until mix is pale and thick. (3 min.)
  3. Set mixer to low and beat in milk. Add the sifted dry ingredients, beating only until they are incorporated then add the lemon juice, warm butter, and olive oil again beating only until blended.
  4. Using a clean mixing bowl and whisk attachment, whip the egg whites with 1/4 teaspoon of Cream of Tartar stirred in, until they form stiff peaks.  Gently fold the whites into the almond/olive oil batter.
  5. Pour the batter into the prepared springform pan.
  6. Bake the cake for 35-40 minutes or until golden and just set. Let it cool in the springform pan on a rack until ready to use. It does not need to be refrigerated. Once cooled it can be served dusted with XXX sugar or topped with the meringue.
  7. To top with meringue, whip 4 egg whites in a clean bowl of the mixer.  When the whites begin to foam and form very soft peaks, gradually add in the sugar.  When the peaks are glossy and just firm, remove the bowl from the mixer.  Spread the meringue on top of the cake. Use the flat part of a spatula or knift and quickly tap the top of the meringue bringing the instrument up high. this will create the peaks. Dust the top with sifted confectioner’s sugar. bake in a 400° oven. Set the timer for 6 minutes and check the coloring on the peaks frequently after 6 minutes is up so as not to burn the meringue. Store in a sealed container- refrigerated. The meringue will start to weep after 1 day in the fridge.

Lemonoliveoilcake 2006
Amy Stafford Malik ©2015


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