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Almond Lemon Gluten-Free Olive Oil Cake

REvised and reMade

Since writing this story in 2011, I’ve made my recipe below with the 6 separated eggs and I haven’t loved the results. I want a dependable version of this for times I don’t want chocolate, don’t have butter, and have left over orange rinds. My go-to olive oil is strong in taste, but recently we bought a gallon of an olive oil canola blend recommended by our wholesaler (we cook so much we have a wholesaler).

The resulting cake has a very mild oil taste, nice citrus, not too sweet, good texture and very moist. Could have used another 1/4 cup of more interesting grain like flax, or more coarsely ground nuts.

Start by covering citrus in boiling water, boil while you continue..Beat eggs until frothy and thick, add sugar beat, then get a few other jobs done while it dissolves. Measure flours and get a coarse sieve out to use when you add the flour. Grease and parchment a 9 inch spring pan. Preheat oven to 325 °F. Strain water from citrus, reserve for something else, purée all except any seeds in blender. Don’t add it too hot to the batter, so let cool.  Beat the sugar and eggs until even and light in color. Add the oil and then sift in the flours and salt and mix well. Add the cooled citrus paste, pour the (thinnish) batter into the prepared pan and bake to 45 to 60 minutes.

  • 3 eggs
  • 1/2 cup turbinado sugar
  • 2/3 cup canola/olive oil (Italco’s blend)
  • 1/2 cup almond flour
  • 1/2 cup white flour
  • 1/4 t. salt
  • boiled 1 pre-juiced orange, 1/2 lime, puréed (in blender) to loose paste


After a big meal this light cake still disappeared easily. If you don’t have spelt flour and you don’t mind having a little gluten, substitute cake flour.

Preheat oven to 350 degrees F.
Separate 6 eggs.
Beat yolks for a minute.
Add 1/3 (to 1/2, depending on your taste) cup sugar, and 3 Tbls. powdered sugar
Add the zest of one lemon
Juice of that lemon
3/4 cup mild olive oil.
Mix together, and use the residue of olive oil in your measuring cup to grease a 9-inch (24-cm) spring-form pan.

1/2 cup spelt flour

1/2 cup almond flour

Beat egg whites until stiff peaks are formed, and minimally fold them into the batter.

Peel a tangerine and place it under a glass placed lip down on the bottom of the pan. Pour all the finished batter around the glass. Remove glass. Bake in prepared oven for 45 minutes.  Turn off oven, open door and let cake cool completely.  You may glaze the cake when you serve it, but it’s not necessary.

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