Ingredients

The following ingredients have 12 Servings
  • 1/4 C olive oil (plus additional for greasing pan)
  • 1 3/4 C Almond Flour (plus some for dusting pan)
  • 1/3 C potato starch
  • 1/2 tsp salt
  • 1 1/2 C sugar (divided)
  • 2/3 C honey (divided)
  • Zest and juice of 2 lemons
  • 4 large eggs (separated plus 2 egg whites)
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extra
  • berries for topping

Instruction

  • Preheat oven to 325 degrees F. Place oven rack in bottom 1/3 of oven.
  • Brush bottom and sides of 9 inch springform with olive oil and line bottom with parchment paper.
  • Brush parchment with more olive oil and dust with almond flour.
  • Mix together almond flour, potato starch and salt in a bowl.
  • In mixer combine 1/2 C sugar, 1/3 C honey, lemon zest, 4 egg yolks, vanilla and almond extract and olive oil.
  • Beat on medium speed until smooth and creamy, about 3 minutes.
  • Beat in almond flour mixture until just incorporated.
  • In another bowl, beat the six egg whites until foamy.
  • Gradually beat in 1/2 C sugar, until glossy peaks form. About 3 minutes.
  • Gently fold the egg white into the cake batter.
  • Pour batter into prepared pan.
  • Bake until cake is golden brown and springs back when lightly touched. About 50-55 minutes.
  • Allow to cool completely.
  • Remove from pan/ Run a knife around the edge first to loosen it from pan.