Spanish Brunch Sweet: Citrus-Almond Flour Cake

Allergens

Eggs - Nuts (Almond)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 5 large eggs, separated
• Zest of 2 lemons
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup pure maple syrup
• 1/3 cup extra virgin olive oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, salt, and baking soda.
3. In another bowl, combine egg yolks, lemon zest, lemon juice, maple syrup, olive oil, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. In a separate bowl, beat the egg whites until they form stiff peaks. Fold them gently into the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Chef’s Insight

Be sure to use high-quality olive oil for the best flavor. A good quality extra virgin olive oil will add depth to the cake's overall taste.

Notes

This cake can be made dairy-free as well, since it does not contain any dairy ingredients.