My old recipe for an olive oil (instead of butter) cake was a gluten free one, but was always a little flat, and gummy. I added more eggs – six – to try to increase the loft, and add a little spelt flour, but still didn’t love the texture. Adding the berries was a plug, not a detriment, and using regular flour really made this cake work.
The revised recipe:
- 4 eggs
- 1/2 cup sugar (raw cane)
- 1/3 cup lemon juice & zest of the lemons. (After zesting, I rolled the lemon in the sugar, dusted it off with the flour I was using for this cake, and then juiced it.)
- 1/2 cup almond flour
- 1 cup white flour
- 1/4 t. salt
- 1/4 t baking powder
- 1/3 cup lemon (agrumento) olive oil (Santa Fe Olive Oil Company
- 1/3 cup avocado oil
- milk or water, if needed, to thin to desired consistency
- 1 cup fresh blueberries
- 1 t. turbinado sugar for dusting top
Preheat oven to 350°. Use empty butter papers (kept, folded butter sides in, in the fridge in a box that previous held a pound of butter) to grease a 12″ spring form pan. Use ground flax seeds or a coarse flour to coat the pan. Set aside.
Mix all the ingredients except eggs in a large bowl, make a well in center. Break the eggs into a tall beaker, and beat them. Pour into well and mix just enough to be mixed. Pour into prepared pan, and bake for 35-40 minutes until a tester comes out clean. Cool and serve.
The cake stays moist for a couple of days in the fridge, could be frozen(?). I could be served warm with ice cream, or cold with fresh whipped cream, or handed around and eaten by hand, at a picnic or on a hike.