Luscious Lemon, Almond Flour and Olive Oil Cake

January 8, 2013


Author Notes: This simple yet sumptuous cake fills my yearning for all things light and lemony. I love the intriguing flavor notes the olive oil adds. I think of the sunshiny Mediterranean where this cake originates - lemons, almonds and olives all grow in abundance there.
And when the Meyer lemons are in season - ooh la la! This cake really shines (and you'd never know it's gluten-free and dairy-free, too!)
Kitchen Frau

Makes: 1 8-inch cake
Prep time: 20 min
Cook time: 45 min

Ingredients

For the cake:

  • 4 large eggs
  • 1/2 cup natural cane sugar
  • 1 lemon, zested
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup fruity extra virgin olive oil
  • 1/2 teaspoon pure vanilla extract
  • 1 cup almond flour
  • 1/2 cup millet flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon powdered psyllium husk (optional)

For the glaze:

  • 1 lemon, juiced (about 2 tablespoons)
  • 2 tablespoons honey
  • 2 tablespoons rum (or water)
  • 1 dash powdered sugar to dust top of cake
In This Recipe

Directions

  1. Preheat the oven to 350°F. Trace the bottom of an 8-inch (20cm) springform pan onto parchment paper and cut out the circle. Trim it so it lays flat in the pan. Lift it out of the pan, grease the pan, then lay the paper circle back into the springform pan and grease it, too.
  2. With the whisk attachment of an electric mixer (or a hand whisk and lots of elbow grease), beat the eggs and sugar until they are light and fluffy and look like pale yellow softly whipped cream.
  3. Add the lemon zest, lemon juice, olive oil and vanilla extract. Beat well.
  4. Add the almond flour, millet flour, baking powder, baking soda and psyllium husk powder (if using).
  5. Mix just until combined and pour into the prepared pan.
  6. Bake for 45 minutes, or until the top no longer feels jiggly to the touch and a toothpick inserted in the center comes out with crumbs attached. The cake will be quite dark.
  7. In a small saucepan, heat the lemon juice, honey and rum (or water) until the honey is just melted and the mixture is hot. One spoonful at a time, so you can control where the glaze goes, drizzle the glaze over the top of the hot cake. Drizzle mostly around the outside edge of the cake so it gets soaked. The cake will have dropped slightly in the middle and most of the glaze will run there anyway, so make sure to douse the edges well so the cake is evenly moistened.
  8. When the cake is cool, remove the outside of the springform pan. Just before serving, sprinkle the top of the cake with powdered sugar shaken through a small sieve or tea strainer.

More Great Recipes:
Cake|Egg|Fruit|Olive Oil|Rum|Lemon Juice|Lemon|Almond|Honey|Bake|Winter|Fall

Reviews (18) Questions (0)

18 Reviews

Saras October 12, 2018
Can we freeze it with the glaze?
 
Author Comment
Kitchen F. October 13, 2018
Hi Saras, Yes, you can freeze it with the glaze.
 
Saras October 14, 2018
Already did freezing. Defrosted, almost everything has gone. Thanks for the wonderful recipe
 
Saras October 12, 2018
Thank you so much for this fluffy cake recipe with almonds. <br />I just weighed almond flour and the millet flour (which I should haven't done except almond flour). So the millet flour wasn't enough and the batter was runny. I added 2 Tbsp ground flaxseeds and 3 Tbsp almond flour to absorb the moisture. Also replaced baking powder with baking soda and lemon juice. Replaced olive oil with coconut oil. I followed all other things. Baked in a square pan @ 160 C (it looked dry) and did the glaze. Then I really loved its fluffy and moist texture with mouthwatering lemon flavour. Next time, I wont weigh the millet flour and will just try with 1 cup-weighed 100g almond flour and half cup millet flour with 1 Tbsp+ ground flaxseeds, also in a round pan. I love your expressive words which first attracted me to this recipe. <br /><br />Also , I have a doubt. Could you please tell me which millet flour you used? I used red millet flour.<br /><br />Thank you so much for sharing this healthy recipe.<br />
 
Author Comment
Kitchen F. October 14, 2018
Hi Saras, I'm glad you were able to figure out substitutions that worked for you and that you enjoyed the results. It is a favourite cake of ours, for sure. I just use regular millet flour that I get from my local health food store. It doesn't tell what variety it is. Thanks for your lovely comment - Happy Baking!
 
Author Comment
Kitchen F. July 9, 2018
I think your use of clementines is a great idea - they have an even fresher and more intense taste than oranges! Loved seeing your picture on instagram - I wanted to reach in and take a bite :)
 
Krithika R. July 8, 2018
I tried this with Clementine and it turned out amazing. Didn’t use Millet flour. Used 1 1/2 cups if Almond Flour. Thank you so much for an amazing recipe. Here is a picture of what I made<br /><br />https://instagram.com/p/Bk8xQ_vn4fc/<br /><br />
 
Sharon W. February 11, 2018
<br />This is a last minute request as I want to make this tomorrow (Feb 11, 2018)<br />I need to make 3 ingredients swaps:<br />agave instead of sugar, so a liquid vs dry sweetener. I can't use any citrus, so I'm wondering if I can use water with lemon essential oil instead of lemon juice, and oat flour in place of millet flour.<br /><br />Thanks for your help<br />
 
Ebru K. April 30, 2017
Just baked this. Few times i tried to find good recipe with millet flour. I did not want to use olive oil first. I thought the taste would not be good.but i used light olive oil. I used maple syrup instead of sugar. Everything else was same. i was suprised this came out very good. Thank you for sharing.
 
Terry B. June 6, 2016
would it be possible to substitue applesauce for 1/2 the sugar? or use honey instead of sugar in the cake? do not like to use white sugar.
 
Author Comment
Kitchen F. November 21, 2014
Great - so glad you like the recipe. I'm glad it turns out so well for everyone, too. Sometimes the simplest recipes are the best. I love how all the little alternations work, and make the recipe personal for everyone. Love the idea of the kiwis and the oat flakes on top!
 
Toni November 21, 2014
Just made it and it was done at 35 minutes with toothpick insert coming out dry with no crumbs. I substituted coconut flour for the millet flour. Other than that I followed the directions exactly. I did mix mine in a food processor. There was no sinking in the middle so I drizzled the glaze all around as evenly as possible. Hopefully won't have any trouble getting it out of the pan (I just buttered, had no parchment paper). Still cooling so can't wait to taste it!
 
Lauramm March 19, 2014
Made it yesterday & it came out lovely, fluffy and moist. Baked it for about 33 min. on 180ºC. Only thing is that I added more flour (maybe 1/2 extra cup of bukwheat flour) as it was too runny. And put on top 2 kiwis cut in pieces and sprinkled about 1 tablespoon of oatmeal flakes (before and after placing the pieces of fruit). Skipped the syrup. I am very pleased with the result so deffinetely will make again. I actually like that I do not taste the oil in it (and it's healthier with olive oil than with butter!).Also, very easy to do, not fussy at all.
 
Terry M. February 12, 2014
This looks fabulous! Is it sturdy enough to remove from the pan before glazing? Thanks.
 
Louise R. January 22, 2014
We love this cake. I is the perfect balance between sweet and tart. The glaze I adore, no guilt of sugar. I have made this almost weekly and now am forced to make 2 cakes at a time as one always get devoured at the first sitting ( 7 kids, go figure )<br />I've only ever used millet meal, not flour and we all enjoy the texture is provides. Thanks so much for this epically delicious and nutritious cake.
 
LitaBonita January 10, 2014
Just took my first bite of this cake and it's very good- Light and spongey and moist! I had to make a couple substitutions (orange instead of lemon and cornmeal instead of millet) due to a lack of ingredients, so I look forward to trying it with lemon and (if I can find it in Norway!) millet flour next. You were right about the elbow grease- my mixer's on the fritz so I did it by hand, and let's just say I won't need to do free weights with that arm for a day or two. :) I think that's also why my cake didn't rise as nicely as the one in your picture, but it's got a great fluffy texture even at half the height.
 
svz April 21, 2013
I just made this, but did not have any millet flour on hand, so made up with almond flour and added about 1/3 cup extra to make up for the weightiness of millet flour. This cake is awesome and practically virtuous. I make it every time I start a new diet.
 
Author Comment
Kitchen F. April 22, 2013
Thanks for the feedback. Glad you liked it and good to know the substitution for millet flour works well! I agree with your 'virtuous'label - the way I see it, nuts are so healthy, I'm sure they practically nullify the calories in this cake!