This Italian-inspired dairy-free lemon olive oil cake is light and moist with almond flour, citrus zest and whipped egg whites. Since it contains no dairy, traditional flour, or baking soda, it's the perfect Jewish Passover cake to serve at a Seder.
Over the past two Octobers, I have had the pleasure of traveling to Sicily.Often, when I'm abroad, I'm forced to watch my husband walk from one bakery to another (like his Parisian Croissant Crawl) and sample every sugary local delicacy.
But in Italy there are usually a few gluten-free dessert options, while in Sicily most desserts are based on almond flour, olive oil and citrus. Every time I take a bite of this cake, I am instantly transported back to my vacation on an Italian island.
When you use almond flour in a gluten-free, dairy-free cake, the crumb becomes super moist, almost like marzipan, especially if you use a little extract to enhance the almond flavor (like I did That way).
Typically, baking soda or powder helps this gluten-free cake rise. But because flourless cakes are perfect for Passover, I chose not to use any rising agent to adapt it to this Chinese New Year holiday.
To ensure the cake stays light and moist, you simply separate the eggs and beat the whites until soft peaks form (try to resist the urge to overbeat – if anything aim for under rather than over!).
What’s in this Almond Citrus Cake
Use olive oil in this gluten-free lemon cake
Finally, the beauty of this dairy-free cake is the use of olive oil as the fat. Believe it or not, olive oil is perfect for adding to any baking recipe with cream, coconut oil, or traditional vegetable oils.I use it often in muffins and quick breads (like this Gluten Free Banana Bread).
I've found that while olive oil isn't as sinful as butter, it still provides a richness that other oils just can't. Plus, when you add olive oil to the lemons, the golden colors really pop out of each other. You end up with a beautifully rich yellow cake with a hint of the earthy flavor of the olives.This aspect is also very exciting Polenta Cake.
Make Almond Citrus Cake for Passover (Just Flourless and Gluten-Free Isn’t Enough!)
There are some things to consider when baking a Passover cake.First, it's like this You can't use any traditional flour. Even gluten-free flours made from other grains are not allowed. Nut flours like coconut flour or almond flour are often preferred.
second, There cannot be any rising agent. While there are many flourless or gluten-free cakes on the market, most of them are not kosher for Passover due to the use of baking soda or baking powder.
Third, most of the time at a family dinner, dessert is served after the meat dishes (this Passover brisket and kosher chicken soup We always have gluten free matzo balls on the table! ).So that means if you keep kosher, no matter what The following dessert should be dairy-free as well as.
Luckily, this Flourless Olive Oil Lemon Cake checks all of those boxes, which is why it's the perfect Passover cake.My husband Charlie made a similar version for this holiday last year Gluten Free Almond Cakewhich partially inspired this.
Olive Oil Lemon Cake Step by Step
Use different citrus in this gluten-free almond cake
If you don't have lemons on hand, you can use any other type of citrus for this cake. Blood orange in particular makes for a lovely pop of color. But Meyer lemon, grapefruit or navy orange also work.
Finally, while this cake is lemony, it won't hit you over the head in any overpowering puckery way.If you're looking for a stronger lemon flavor, your best bet is Add a little lemon drizzle after baking the cake.
You can refer to this Turmeric Lemon Drizzle (Feel free to adjust this to be more classic without the turmeric) Add a punchy glaze on top.
The second option is to make a Lemon simple syrup to brush over the cake at the end. It will absorb and eventually reach the crumbs. Simply combine 1/4 cup lemon juice with 2-4 tablespoons granulated sugar (or honey/maple syrup) and stir until dissolved. Then spoon the mixture onto the top of the cake and let it soak in. You can also use a pastry brush.
How to Enjoy Lemon Olive Oil Cake
I like to pair this almond citrus cake with a dollop of yogurt. I chose coconut yogurt to keep it dairy-free, but you could also make full-fat Greek yogurt or mascarpone for a more classic Italian option! Some fresh berries would also be great on top.
More dairy-free, gluten-free desserts:
Read on for this delicious Lemon Olive Oil Cake that’s perfect for Passover but great as a dessert year-round!
With health and hedonism,
phoebe
Flourless Lemon Olive Oil Cake (Kosher for Passover)
portion size 8
raw material
- 3/4 cup olive oil plus extra pans
- 7 big egg separate
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon almond extract
- 4 cup 400g almond flour
- 1 spoon Candy Candy For dust removal (see note)
instruct
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Preheat oven to 350 degrees Fahrenheit.
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Lightly oil a 9-inch round springform pan and set aside.
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In a medium bowl, mix together the egg yolks, sugar, and lemon zest. Beat with hands until smooth. Stir in olive oil, lemon juice, and almond extract. Add the almond flour in two portions, stirring until smooth and breaking up any lumps.
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Using a stand mixer or hand mixer, beat the egg whites until stiff but not dry, then set aside.
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Gently fold one-third of the egg whites into the batter, then repeat with the rest until just combined.
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Pour batter into prepared pan. Bake until a toothpick inserted into the center comes out clean and the top is golden, about 50 minutes. Let cool completely in the pan. Run a knife around the edge and release the spring.
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To serve, transfer to a shallow platter or cake pan, dust with powdered sugar and top with chopped almonds or pistachios (optional). Serve with fresh berries and coconut yogurt. If it's not kosher for Passover, you can serve it with a dollop of crème fraîche or full-fat Greek yogurt.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
