Gluten-Free

Maialino's Olive Oil Cake - Gluten-Free Breakfast Off-Road

Photo by Katherine Radakovich
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

  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 6
Ingredients
  • 1/2 cup Almond meal
  • 1/2 cup Polenta
  • 3/4 cup Sugar
  • 3/4 teaspoon salt
  • 1/3 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 1/2 cup extra virgin olive oil
  • 2/3 cup whole-milk Greek yogurt
  • 2 eggs
  • 1/2 cup orange juice
  • 1.5 tablespoons lemon juice
In This Recipe
Directions
  1. Oil and 8-inch pie plate and pre-heat the oven to 350 degrees.
  2. Combine all of the dry ingredients in a large mixing bowl and whisk well.
  3. Combine all of the wet ingredients in a mixing bowl and whisk until smooth, thick and lemon-yellow.
  4. Combine the wet and dry ingredients, whisk until combined.
  5. Pour batter into oiled pie plate and bake for 40-45 minutes.
  6. Transfer pie plate to a cooling rack and cool for about an hour.
  7. Serve sprinkled with powdered sugar or topped with fruit.

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