If you want a desert you’ll love without a big blood sugar spike then try this olive oil and almond cake. Bright citrus and high-quality olive oil bring depth, while almond flour gives it an almost savory richness. It works just as well with an afternoon espresso as it does after dinner with fresh fruit.
Olive Oil and Almond Cake
6-8
Prep time:
20 min
Cook time:
30 min
Ingredients for Cake
- 2 cups fine-ground almond flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon kosher salt
- 3 large pasture-raised organic eggs, yolks and whites separated, at room temperature
- 1⁄4 cup monk fruit sweetener (preferably w/o erythritol)
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1/3 cup extra-virgin olive oil, plus more for the pan
- 1/3 cup coconut yogurt
Ingredients for Glaze
- 1⁄4 cup monk fruit sweetener (preferably w/o erythritol)
- 2 to 3 tablespoons orange juice, strained
Method
Step 1
Preheat the oven to 350°F. Lightly oil a 9x13-inch loaf pan and line with parchment paper.
Step 2
For the cake: In a bowl, combine the almond flour, baking powder, and salt; set aside.
Step 3
Using a stand mixer fitted with a whisk, or an electric hand mixer, whisk the egg yolks and sweetener together in a large bowl for 2 minutes, until slightly thickened. Add the orange zest, lemon zest, and olive oil and whisk until smooth. Fold in the almond flour mixture, alternating with the yogurt.
Step 4
In a separate bowl, using a clean mixer, whisk the egg whites until they have thickened and doubled in volume, forming soft peaks.
Step 5
Add one-third of the whites to the cake batter, stirring well until fully combined. Then add the remaining whites very gently, folding them in.
Step 6
Pour the batter into the prepared pan. Bake for 30 to 35 minutes, until golden and a cake tester comes out clean.
Step 7
For the glaze: While the cake is baking, whisk the sweetener with the orange juice in a pan over medium heat for 3 to 5 minutes, until dissolved. Pour the glaze over the cake while it’s warm, then allow the cake to cool completely before serving.
Step 8
Store in a sealed container at room temperature for up to three days.
Nutritional Analysis Per Serving (1 slice, based on 6 servings):
Calories: 420 Total Fat: 36g, Saturated Fat: 5g, Cholesterol: 95mg, Fiber: 4g, Protein: 10g, Carbohydrates: 12g, Sodium: 140mg, Sugars: 3g, Net Carbs: 8g
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