Olive Oil Cake

This Olive Oil Cake is a moist and fragrant dessert, perfect for a light breakfast or snack. Made with simple gluten-free ingredients, it captures the essence of Greek flavors in every bite.

Ingredients

• Almond flour - 100 grams
• Extra virgin olive oil - 60 milliliters
• Honey - 50 grams
• Eggs - 2 large
• Lemon zest - 1 teaspoon
• Baking powder - 1 teaspoon
• Salt - a pinch
• Vanilla extract - 1 teaspoon
• Almonds (sliced) - for topping

Steps

1. Preheat the oven to 180°C (350°F) and grease a small cake pan (approximately 6-inch) with olive oil.
2. In a mixing bowl, whisk together the almond flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs and then add the olive oil, honey, lemon zest, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top. Sprinkle sliced almonds on top for added crunch.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 22 g
• Water: 0.1 L

Health Benefits

• High in healthy fats from olive oil, promoting heart health.
• Rich in vitamin E and antioxidants from almonds.

Tags