Lemon, almond flour, buckwheat and olive oil cake – gluten- and dairy free

_MG_3541for the cake:

4 large eggs
1/2 cup natural cane sugar
zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1/2 cup fruity extra virgin olive oil
1/2 teaspoon pure vanilla extract
1 cup almond flour
1/2 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon powdered psyllium husk (optional)

for the glaze:

juice of 1 lemon (about 2 tablespoons)
2 tablespoons honey
2 tablespoons rum (or water)
powdered sugar to dust top of cake

Preheat the oven to 350°F. Trace the bottom of an 8-inch (20cm) springform pan onto parchment paper and cut out the circle. Trim it so it lays flat in the pan. Lift it out of the pan, grease the pan, then lay the paper circle back into the springform pan and grease it, too. With the whisk attachment of an electric mixer (or a hand whisk and lots of elbow grease), beat the eggs and sugar until they are light and fluffy and look like pale yellow softly whipped cream. Add the lemon zest, lemon juice, olive oil and vanilla extract. Beat well. Add the almond flour, buckwheat flour, baking powder, baking soda and psyllium husk powder (if using). Mix just until combined and pour into the prepared pan. Bake for 45 minutes, or until the top no longer feels jiggly to the touch and a toothpick inserted in the center comes out with crumbs attached. The cake will be quite dark. In a small saucepan, heat the lemon juice, honey and rum (or water) until the honey is just melted and the mixture is hot. One spoonful at a time, so you can control where the glaze goes, drizzle the glaze over the top of the hot cake. Drizzle mostly around the outside edge of the cake so it gets soaked. The cake will have dropped slightly in the middle and most of the glaze will run there anyway, so make sure to douse the edges well so the cake is evenly moistened. When the cake is cool, remove the outside of the springform pan. Just before serving, sprinkle the top of the cake with powdered sugar shaken through a small sieve or tea strainer.

Recipe adapted from Food52.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s