Lemon Oil Cake (Dairy-Free)
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Type 2) | 200g |
| Almond flour | 50g |
| Almond milk | 100g |
| Lemon zest | 30g |
| Lemon juice | 1 |
| Brown sugar | 180g |
| Eggs | 110g |
| Extra virgin olive oil | 80g |
| Baking powder | 1 tsp |
| Fine salt | 1 pinch |
| Brown sugar (for topping) | 20g |
| Blanched almonds (chopped) | 30g |
Instructions
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Prepare the batter: Begin by whisking the eggs and 180g of brown sugar together in a mixing bowl. Beat briefly until the mixture becomes slightly fluffy.
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Incorporate the oil: Slowly add the olive oil to the egg-sugar mixture, whisking continuously until the oil is fully absorbed into the batter.
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Add the lemon flavor: Mix in the lemon juice and zest, ensuring everything is well combined. The citrusy aroma should begin to infuse the batter.
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Combine the dry ingredients: Gradually add the almond milk, all-purpose flour, almond flour, baking powder, and a pinch of salt. Keep whisking until you achieve a smooth, fluid batter.
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Prepare the pan: Grease and flour a loaf pan (measuring 22×8 cm at the base and 25×10 cm at the top) to ensure the cake won’t stick.
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Transfer the batter: Pour the prepared batter into the pan, spreading it evenly.
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Topping: Roughly chop the blanched almonds and sprinkle them on top of the batter. Add the remaining 20g of brown sugar to give the cake a delightful, caramelized finish when baked.
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Bake: Place the pan in a preheated oven at 180°C (350°F) on the middle rack. Bake for about 55-60 minutes. You can test doneness by inserting a toothpick into the center of the cake — it should come out clean when fully baked.
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Monitor the baking: If, after 30-40 minutes, the surface of the cake begins to brown too quickly, cover it with a sheet of parchment paper or aluminum foil to prevent it from overbaking.
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Cool: Once the cake is done, remove it from the oven and allow it to cool before carefully removing it from the pan.
Tips for Success:
- Ensure that your ingredients, especially the eggs and oil, are at room temperature for a smoother batter.
- If you prefer a stronger lemon flavor, you can increase the amount of zest or juice to suit your taste.
- Let the cake cool completely before slicing to ensure clean cuts.
This Lemon Oil Cake is a light, fluffy treat with the perfect balance of tangy lemon and a hint of nuttiness from the almond flour. It’s a delightful dairy-free alternative that’s sure to please everyone at the table!
