GLUTEN FREE HONEY OLIVE OIL CAKE

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This cake is light, just sweet enough, delicious and serves as a wonderful base to add other things to it like: berries or herbs.

DUSTED WITH SUGAR AND SERVED WITH FRESHLY CUT STRAWBERRIES, THIS CAKE IS PERFECT FOR YOUR NEXT BRUNCH, FAMILY GATHERING, HOUSE WARMING OR AS A SIMPLE TREAT.

Serving Size: one 9” round cake

TOOLS

  • 3 mixing bowls

INGREDIENTS

  • 1 and 2/3 cup gluten free flour

  • 2 teaspoons baking powder

  • 2 lemon zest

  • 1/2 teaspoon salt

  • 3 large eggs at room temperature (separate whites and yellows)

  • 1/2 cup honey

  • 1/2 cup evoo

  • juice of 2 lemons

  • 1/2 cup almond milk (or whatever milk)

  • confectioners’ sugar to dust the cake (optional)

INSTRUCTIONS

  • Preheat oven to 350 F

  • Lightly coat 9” round pan with honey and lightly dust with flour

  • Whisk flour, baking powder, lemon zest and salt in first bowl

  • Whisk egg whites in a second bowl

  • Whisk egg yolks, honey, evoo and lemon juice in third bowl until well blended

  • Add dry ingredients and milk into wet and stir until well combined

  • Begin adding egg whites slowly and mix well until all is well combined

  • Pour batter into the pan, bake for 35-40 minutes until the edges are golden and center comes out clean with a toothpick

  • Dust with confectioners’ sugar and decorate with fruit and floral of choosing

*option: add 2 tablespoons of lavender OR 2 tablespoons of rosemary to dry mixture, for an enhanced flavor to the cake*

 
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