Lemon, Olive Oil and Rosemary Cake

Servings: 1

General

– 2 eggs, lightly beaten

– 1/4 cup olive oil

– 1/3 cup maple syrup or raw honey, and extra for garnish

– 1 tbsp amazake (optional)

– 1/4 cup fresh squeezed lemon juice

– 2 tsp lemon zest, and extra for garnish

– 2 tbsp fresh rosemary, finely chopped, and extra for garnish

– 1 tsp vanilla extract

– 1¾ cups almond flour

– 1/4 cup coconut flour

– 1/2 tsp baking soda

– 1/2 tsp baking powder

– 1/4 tsp salt

Method

Lemon Olive Oil and Rosemary Cake
In a bowl, lightly beat the eggs, then whisk in the olive oil, maple syrup, amazake (if using), lemon juice, zest, rosemary and vanilla until smooth.
Add in the almond flour, coconut flour, baking soda, baking powder and salt until a thick dough forms.
Transfer it to your prepared cake pan and press down gently with a wet rubber spatula until the top is smooth and flat.
Bake for 30-35 minutes or until a toothpick comes out clean.
Allow to cool in the loaf pan for 5 minutes then transfer to a wire rack.
Remove parchment and allow to slightly cool before finishing with 2 tbsp melted honey, extra lemon zest and chopped rosemary that love melted together

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