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
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.
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.
Add the lemon zest, lemon juice, olive oil and vanilla extract. Beat well.
Add the almond flour, millet flour, baking powder, baking soda and psyllium husk powder (if using).
Mix just until combined and pour into the prepared pan.
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.
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.
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.