Description

This Lemon-Rosemary Olive Oil Cake is a moist and flavorful gluten-free dessert that combines the zesty brightness of lemon with the fragrant herbiness of fresh rosemary. Made with almond flour and cornstarch, this cake offers a tender crumb and is perfect for those seeking a delightful gluten-free treat. The use of extra virgin olive oil adds richness and a subtle fruitiness, making it a sophisticated yet simple cake to bake for any occasion.

Ingredients

Scale

Wet Ingredients

3 large eggs
200g (1 cup) granulated sugar
80ml (1/3 cup) extra virgin olive oil
Zest of 2 lemons
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon vanilla extract
2 tablespoons lemon juice

Dry Ingredients

150g (1 1/2 cups) almond flour
50g (1/4 cup) cornstarch
1 teaspoon baking powder
1/4 teaspoon salt

Optional

Powdered sugar for dusting

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Instructions

Prepare the Oven and Pan: Preheat your oven to 175°C (350°F). Grease an 8-inch (20 cm) round cake pan and line it with parchment paper to prevent sticking.
Whisk Eggs and Sugar: In a large mixing bowl, whisk together the 3 large eggs and 200g sugar until the mixture becomes pale and fluffy, which helps incorporate air for a light texture.
Add Flavorful Liquids and Zest: Stir in 80ml extra virgin olive oil, the zest of 2 lemons, 1 tablespoon finely chopped fresh rosemary, 1/2 teaspoon vanilla extract, and 2 tablespoons lemon juice. Mix well until all wet ingredients are fully combined.
Combine Dry Ingredients: In a separate bowl, sift together 150g almond flour, 50g cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon salt to ensure even distribution of leavening and prevent lumps.
Fold Dry into Wet Mixture: Gradually fold the dry ingredients into the wet mixture gently to maintain airiness, mixing until the batter is smooth and homogenous.
Pour Batter into Pan: Transfer the batter into the prepared cake pan and level the surface evenly with a spatula.
Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean, ensuring it’s fully cooked.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely to room temperature.
Serve: Optionally, dust the cooled cake with powdered sugar before slicing and serving for an elegant finish.

Notes

This cake is gluten-free, making it suitable for those with gluten intolerance or celiac disease.
Ensure to finely chop the rosemary to avoid large, overpowering herb pieces.
Almond flour and cornstarch create a tender crumb, but do not overmix to keep the cake light.
Use fresh lemons for the best zest and juice flavor.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.
This cake pairs beautifully with a cup of tea or a light dessert wine.