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Light and moist olive oil and lemon cake: a perfect spring treat

Light and moist olive oil and lemon cake: a perfect spring treat

This healthy olive oil and lemon cake is a refreshing and light dessert, perfect for welcoming spring with its bright and zesty flavors. The combination of fresh lemon juice, zest and olive oil creates a moist, airy texture, while almond flour adds a nutritional boost. Naturally sweetened with maple syrup, this cake is a healthy and delicious choice for those looking for a healthier dessert option. Optional powdered monk fruit adds subtle sweetness without added sugar, making this cake a guilt-free indulgence.

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Why you'll love it: This cake is incredibly easy to make and only requires one bowl, making cleanup a breeze. Using almond flour ensures a soft, chewy crumb while adding protein and healthy fats. Olive oil offers a unique flavor that pairs beautifully with lemon, creating a sophisticated taste profile that is both refreshing and satisfying. Whether you enjoy it as a light dessert, a snack, or even breakfast, this lemon and olive oil cake is sure to delight.

Perfect occasion: Perfect for spring gatherings, brunches, and picnics, this lemon and olive oil cake is versatile and elegant. It is also perfect for celebrating special occasions like birthdays, Easter or Mother's Day with its light and refreshing flavor. This cake can easily be sprinkled with monk fruit powder or served plain for a more rustic presentation. It's a great option for those following a gluten- or dairy-free diet, making it a favorite for various dietary needs.

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Decorating Tips:

  1. Dusting with monk fruit: Sift powdered monk fruit over the top for a delicate, snowy finish that adds a touch of sweetness.
  2. Lemon slices: Garnish with thin lemon slices or shaved zest for a vibrant, lemony decoration.
  3. Edible flowers: Add some edible flowers like pansies or violets for a beautiful spring look.
  4. Berry filling: Serve with fresh berries like raspberries or blueberries for an extra pop of color and flavor.

Recipe:

  • Ingredients:
    • 1/4 cup olive oil
    • 1/4 cup fresh lemon juice
    • 1/3 cup maple syrup
    • 2 eggs
    • 2 teaspoons of lemon zest
    • 1 teaspoon of vanilla extract
    • 2 cups of almond flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • Optional: 2 tablespoons powdered monk fruit (see notes)
  • Instructions:
    1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 7-inch cake pan with parchment paper or lightly grease it with olive oil.
    2. Mix the wet ingredients: In a large bowl, whisk together the olive oil, maple syrup, lemon juice, eggs, lemon zest, and vanilla extract until well combined.
    3. Mix the dry ingredients: Add the almond flour, baking soda, and baking powder to the wet mixture. Stir until well combined, being careful not to overmix.
    4. Cook: Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
    5. Cool and decorate: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If using, sift monk fruit powder over top of cooled cake.
    6. Serve: Cut the cake into slices and enjoy!

Remarks: As an alternative to powdered sugar, monk fruit sweetener can be used and ground into a fine powder using a blender. This provides a sugar-free option for sprinkling the cake, while still maintaining its light and healthy profile.

Enjoy this light and moist olive oil and lemon cake, a delicious treat that brings the freshness of spring to your table in the most delicious way!

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