Gluten Free Citrus Olive Oil Cake

A brilliant one bowl gluten-free olive oil cake that’s bright, moist and perfectly zesty. A great dessert option for Passover too - just substitute the cornmeal with matzo meal.

Recipe:

1 cup (220 grams) almond flour
3/4 cup (145 grams) cane sugar (or granulated white sugar)
2/3 cup (100 grams) fine- or medium-grind cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 eggs
1/2 cup yogurt or sour cream (non dairy will work too)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 lemon, zest + 2 tablespoons of the juice (Meyer lemon is my favorite)
1 orange, zest + 2 tablespoons of the juice
1/2 cup good olive oil
powdered sugar for sprinkling

Preheat oven to 350°F/180°C and line a 9” cake pan or springform pan with parchment paper and spray the sides lightly with cooking spray.

Combine the dry ingredients in a mixing bowl or food processor. Add the eggs, sour cream, extracts, both citrus juices and extracts. Blend until well combined. Whisk in the olive oil.
Pour the cake mixture into the cake pan and bake for 35-40 minutes. Cool the baked cake in the pan for at least 15 minutes. Remove the cake from pan and cool completely. Dust generously with powdered sugar.