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Here is the recipe for Dessi’s gluten free Italian lemon olive oil cake:
1 3/4 cups almond flour
1/2 cup tapioca starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup extra virgin olive oil
1/4 cup extra virgin coconut oil
4 eggs, room temperature
1/2 cup maple or coconut sugar
Zest of 2 lemons
1 teaspoon vanilla extract
2 teaspoons lemon juice
Preheat oven to 350F
In a large bowl, add all the dry ingredients and mix well. Set aside.
Warm the olive and coconut oil in a small pot to about 100F. Meanwhile, crack the eggs in a large bowl, add the sugar, zest, vanilla, and beat for 3 minutes until the texture is very light and fluffy. add the lemon juice and mix.
Add half a cup of the dry mixture to the wet ingredients along with a couple tablespoons of oil and mix well. Once incorporated, add another 1/2 of flour and 2 tablespoons of oil. Continue until all of the oil and flour are incorporated.
Pour batter into a 9 inch springform pan with payment paper on the bottom. Bake for 30 minutes, or until cake is golden brown and a toothpick comes out clean. Allow to cool for 20 minutes then enjoy!
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