Flourless Lemon Olive Oil Cake (Kosher for Passover)

• portioner: 8 servings
• aktiv tid: 10 minutes
• total tid: 50 minutes

Ingredienser

3/4 cup olive oil (plus additional for pan)

7 large eggs (separated)

¾ cup granulated sugar

Zest of 2 lemons

¼ cup fresh lemon juice

1 teaspoon almond extract

400 grams almond flour (about 4 cups), sifted for best results

1 tablespoons confectioners’ sugar (for dusting (see note)

Instruktioner

Preheat the oven to 350F degrees.

Lightly oil a 9-inch round springform pan and set aside.

In a medium bowl, mix together the egg yolks, sugar, and lemon zest. Beat until smooth by hand. Whisk in the olive oil, lemon juice and almond extract. Add the almond flour in two parts, mixing until smooth and beating out any clumps.

Using a stand or hand mixer, whisk the egg whites until stiff but not dry, and set aside.

Gently fold a third of the whites into the batter, then repeat with the rest until just incorporated.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 50 minutes. Allow to cool completely in the pan. Run a knife around the edge, then release the springform.

To serve, transfer to a platter or cake plate and dust with confectioners’ sugar and top with chopped almonds or pistachios (optional). Serve alongside fresh berries and coconut yogurt. If not Kosher for Passover, you can serve with a dollop of crème fraiche or full fat Greek yogurt.