Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hr 5 min
| CAKE | GLAZE |
|---|---|
| 4 EGGS 1/2 C CANE SUGAR 1 LEMON, ZESTED 1/4 C FRESH LEMON JUICE 1/2 C EVOO 1/2 TSP VANILLA EXTRACT 1/2 TSP ALMOND EXTRACT 1 1/2 C GF ALMOND FLOUR 1 TSP BAKING POWDER 1/2 TSP BAKING SODA 1/4 TSP SALT | 1 LEMON JUICED 2 TBSP HONEY 2 TBSP RUM OR WATER POWDER SUGAR FOR DUSTING |
Instructions
- Preheat oven to 350°F
- Trace bottom of 8 in circular pan. on parchment paper. Cut circle. Grease bottom of pan with butter and place cut parchment paper inside and butter too
- Using mixer, beat eggs and sugar until light and fluffy and pale yellow
- Add lemon juice, zest olive oil and extracts now. Beat well.
- In separate bigger mixing bowl, combine flour, baking soda, baking powder and salt
- Add wet into dry! Combine evenly and pour into greased pan
- Bake 45 minutes until toothpick comes out clean and top doesn’t wiggle
- In small saucepan add honey, rum/water and lemon juice. Once slightly reduce, glaze whole cake, (make sure to get edges to soak into this delicious cake when still warm)
- Once cool, remove from pan and sprinkle with powder sugar. Enjoy!
Recipe by: Sophie Rosenberg
bfnj 