Olive oil isn’t just for salad—it adds subtle flavor and aroma, and cakes made with olive oil are never dry. The almond flour in this recipe has a mildly sweet and nutty flavor that adds yet another layer.
- 1 cup almond flour (not almond meal)
- ¼ cup unbleached all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
- ½ cup plus 2 tablespoons sugar
- ½ cup extra-virgin olive oil
- 2 teaspoons grated lemon zest
- ¼ cup lemon juice
- ½ teaspoon pure vanilla extract
- Confectioners’ sugar (optional)
Preheat the oven to 350°F. Spray an 8-inch springform pan with nonstick cooking spray, line the bottom with a circle of parchment paper, and spray the parchment paper.
In a medium bowl, whisk together the almond flour, all-purpose flour, and salt.
With an electric mixer on high speed, beat the eggs until light and fluffy, 4 to 5 minutes. With the mixer on, slowly add the sugar and continue to beat another 3 minutes. Beat in the oil, lemon zest, lemon juice, and vanilla.
With a rubber spatula, gently fold in the flour mixture, taking care not to deflate the eggs. Pour into the prepared pan.
Bake until just set and a toothpick inserted into the center of the cake comes out with just a few crumbs attached, 40 to 45 minutes.
Transfer the pan to a wire rack.
When the cake is cool, release the sides of the pan. Use a spatula to remove it from the bottom of the pan and transfer to a serving platter. Sift confectioners’ sugar over the cake if desired, slice, and serve.
A former pastry chef, Lauren Chattman ’85 is the author of nine cookbooks and coauthor of many more, including Dessert University with former White House pastry chef Roland Mesnier and her newest book, Slow Rise (Penguin Random House, October 2024) with Daniel Leader. Her recipes have appeared in Food & Wine, Bon Appetit, Cook’s Illustrated, The New York Times, and Redbook, among others.
This story first appeared in the Fall 2024 issue of º¬Ðß²ÝÑо¿ÊÒ Magazine. Manage your subscription and see other stories from the magazine on the º¬Ðß²ÝÑо¿ÊÒ Magazine website.
