Ingredients
Scale
- 2 teaspoons coconut oil, at room temperature (for greasing)
- 1/2 cup flavorful extra-virgin olive oil
- 3/4 cup sugar, divided
- Finely grated zest of 1 medium lemon
- 1/4 cup strained fresh lemon juice
- 4 eggs, yolks and whites separated
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cream of tartar
- Powdered sugar (for dusting)
- Lightly sweetened whipped cream or coconut cream (for serving)
- Fresh berries tossed with sugar (for garnish)
Instructions
- Preheat oven to 325°F and grease the pan with coconut oil.
- Whisk together olive oil, 1/2 cup sugar, lemon zest, lemon juice, and egg yolks until smooth.
- Sift in almond flour, tapioca flour, baking powder, and salt, and mix well.
- Beat egg whites with cream of tartar until firm peaks form; gradually add remaining sugar.
- Fold egg whites into the batter gently until combined.
- Pour batter into the prepared pan and bake for 40 to 45 minutes until golden.
- Cool the cake on a wire rack, dust with powdered sugar, and serve with whipped cream and berries.
Notes
Ensure ingredients are at room temperature for better mixing.
Be careful while folding the egg whites to maintain the cake’s airy texture.
Monitor the cake closely while baking to prevent over-browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Calories: 280
- Sugar: 10
- Sodium: 200
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 4
- Cholesterol: 70