This Cake!

I have found my kindred spirit cake and I'm very excited to share it with you. 

It has lemon and olive oil and a little bit of RUM...there's nothing not to love.

I have made it twice - this picture is the last piece of the first cake, which was perfection. Perfect crumb, wonderful citrus flavor and moist as ever.

The second cake was a doozy (ha!)...turned out weird since somehow I beat the eggs and sugar too much and it got a little too airy. I'm still unsure how this happened. My advice to you is to make sure you whip the eggs and sugar on med-high, not high. You want tiny air bubbles and for it to look thick and pale yellow. If it starts looking airy and bubbly slow that whisk down. I also just realized I forgot to add psyllium husk to my second batch and wonder if that could have contributed to its doozy-ness. I'll update once I've experimented more. 

This cake comes from Food52, with a few of my own tweaks. 

Lemon Olive Oil Cake

4 eggs

1/2 cup sugar

zest of one good sized lemon

1/2 cup lemon juice

1/2 cup extra virgin olive oil

1/2 teaspoon vanilla extract

1 cup almond flour

1/2 cup oat flour (or millet or a gf blend you like)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 Tablespoon psyllium husk (optional, kinda)

Glaze

2 Tablespoons lemon or lime juice (I did half lemon and half lime...wonderful)

2 Tablespoons honey

2 Tablespoons rum (or water)

1. Oven at 350. Spray an 8 in round pan, line bottom with parchment and give it a good spray again.

2. Whisk almond flour, oat flour, baking soda, baking powder and psyllium husk in small bowl. Set aside.

3. Whisk eggs in electric mixer for a second before adding sugar in steady stream. Then beat on medium-high speed until it looks pale yellow and thick but not too bubbly/airy.

3. Add lemon juice, olive oil and vanilla extract in stream while whisking on low.  

4. Remove bowl from mixer and fold almond flour mixture and lemon zest with a spatula until fully encorporated. Pour into prepared pan. 

5. Bake for 35-45 min. I usually check it after 15 and then every ten minutes after that. When it stops jiggling and a toothpick comes out clean you're good to go. Should be nice and golden brown on top. 

6. In a small saucepan over low heat combine rum and honey. Turn off once honey melts and stir in citrus juice.

7. Invert slightly cooled cake onto a rack or plate and spoon half glaze over it. Flip it over and spoon the rest on top. Let cool and eat! Or don't let it cool...it's delicious warm.