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Prep time
20 minutes
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Cook time
40 minutes
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Serves
6
Author Notes
This off-roaded olive oil cake is gluten-free and made with almond meal, polenta and greek yogurt. I made a half recipe so that I could bake and serve from a pie plate. I used lemon zest instead of orange zest. And proportionately I used a bit more baking soda and added some lemon juice to make sure the gluten-free cake rose. The cake is soft, moist and citrusy. The plain yogurt gives the cake a nice tang and this recipe has less sugar than the original. If you'd like a firmer cake, bake 5 more minutes. Absolutely delicious with fresh fruit and coffee! —Katherine Radakovich
Ingredients
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1/2 cup
Almond meal
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1/2 cup
Polenta
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3/4 cup
Sugar
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3/4 teaspoon
salt
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1/3 teaspoon
baking soda
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1/4 teaspoon
baking powder
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1 teaspoon
lemon zest
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1/2 cup
extra virgin olive oil
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2/3 cup
whole-milk Greek yogurt
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2
eggs
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1/2 cup
orange juice
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1.5 tablespoons
lemon juice
Directions
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Oil and 8-inch pie plate and pre-heat the oven to 350 degrees.
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Combine all of the dry ingredients in a large mixing bowl and whisk well.
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Combine all of the wet ingredients in a mixing bowl and whisk until smooth, thick and lemon-yellow.
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Combine the wet and dry ingredients, whisk until combined.
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Pour batter into oiled pie plate and bake for 40-45 minutes.
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Transfer pie plate to a cooling rack and cool for about an hour.
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Serve sprinkled with powdered sugar or topped with fruit.
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