1 cup all-purpose flour
1/2 cup blanched or natural almond flour
1 1/2 tsps. baking powder
1/4 tsp. kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract
Grated zest of 1 large lemon
1/2 cup freshly squeezed lemon juice
Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, almond flour, baking powder and salt.
Lightly whisk the eggs in a bowl. Add the sugar and whisk vigorously for about 30 seconds. Add the olive oil and continue whisking vigorously until the mixture is thickened and paler in colour (45 seconds to a minute). Add the vanilla and almond extracts, the lemon zest and the lemon juice. Mix well.
Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
Pour the batter into the prepared pan, and bake the cake for 35 to 45 minutes. Test the cake for doneness by inserting a cake tester or a tooth pick in the centre of the cake (it will come out clean). The cake is also done when it springs back when you press it with a finger.
Remove the cake from the oven and let cool for 10 or 15 minutes before removing it from the pan. Let it cool completely before sprinkling with confectioner’s sugar, if desired.
Adapted from creampuffsinvenice.ca