Lemon cake is always good in the summertime. I was intrigued by the use of olive oil in this recipe. I’ve never used olive oil in baking, so it was a fun experiment. It turned out amazing, although not as pretty as the photos from site where I got the recipe.
I don’t have a springform pan, so I used a regular 9” x 9” square cake pan. When I turned it out of the pan the cake broke in half. I think I didn’t let it cool long enough. I pushed it back together and it looked ok after glazing and putting on the almonds.
I forgot to take photos until the very end, so there’s not one of the batter. It was very runny and I was concerned that it wouldn’t cook all the way. But it came out great – very moist – although it didn’t rise very much, if any.
For the cake:
- 2/3 cups sorghum flour
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Grated zest of 1 medium lemon (approx. 2 teaspoons)
- 1/2 cup orange juice
For the glaze:
- 2 tablespoons unsalted butter
- 1 cup confectioner’s sugar
- 3 tablespoons whole milk (I used almond milk)
- A few drops of fresh lemon juice
1/2 cup sliced, blanched almonds, toasted and cooled
For the cake:
1. Preheat the oven to 350°F and have the rack in the center. Grease and flour a 9-inch springform pan or cake pan. I used some white rice flour here, but you could use any light, gluten-free flour.
2. Whisk together the sorghum flour, almond flour, baking powder and salt until combined; set aside.
3. In separate bowl, whisk the eggs to break up the yolks.
4. Add the sugar and whisk for about 30 seconds.
5. Add the olive oil and whisk until the mixture is thoroughly mixed, about 45 seconds.
6. Add in the extracts and zest, followed by the orange juice and mix thoroughly.
7. Add the dry ingredients to the bowl and stir until combined. Continue stirring until you have a smooth, batter, about 30 more seconds. Batter will seem runny compared to many other gluten-free cakes.
8. Pour the batter into the cake pan and shake the pan a little to get out any bubbles.
9. Bake on center rack for 30-45 minutes or until the cake has come away from the sides of the pan. The cake should bounce back if you touch it lightly.
10. Remove from the oven and place on rack to cool – about 10 minutes. Remove the cake from the pan and place on a cake plate
For the glaze:
1. Melt the butter over medium heat and let it brown slightly. Put it aside to cool.
2. Sift the confectioner’s sugar into a bowl and stir in the milk until smooth and creamy.
3. Stir in the butter until mixed.
4. Add a few drops of lemon juice. Should be about 2 or 3 drops.
1. Spread the glaze onto the cake.
2. Spread the toasted almonds on top of the cake.
3. Ready to serve when glaze is set.
Adapted from Elle Kirschenbaum’s Torta di Mandorle e Limone.
Maizy spilled some ALMONDS on the floor and I helped her clean them up. Mmmmm! I LOVE helping in the kitchen!