Ingredients

The following ingredients have 12 Servings
  • 4 eggs (large, room temperature)
  • 1/2 cup / 100g granulated sweetener (use 2/3 cup if you like a sweeter cake)
  • 1/2 cup / 110g extra virgin olive oil
  • 1/4 cup / 60g Greek yoghurt
  • 1 tbsp lemon juice
  • zest of 1 lemon
  • 2 cup / 200g almond flour
  • 1/4 cup / 30g coconut flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp fresh lemon thyme leaves

Instruction

  • Preheat the oven to 180 C / 350 F. Line the bottom of an 8 inch / 20cm springform pan with parchment paper and grease the sides with olive oil.
  • Blend the eggs with an electric mixer until they are doubled in size, pale and frothy. This takes about 2 minutes.
  • Add the sweetener, olive oil, yoghurt, lemon juice and zest and continue mixing until well-combined.
  • Sir together the almond flour, coconut flour, baking powder and salt in a separate bowl. Then add to the wet ingredients and blend until you have a smooth batter. Last, stir in the lemon thyme leaves with a spatula.
  • Fill into the prepared springform tin and bake for 50 minutes or until a skewer inserted comes out clean. Check the cake after 40 minutes. If it has browned sufficiently, loosely place aluminium foil over the top to prevent burning.
  • Let the cake cool completely before releasing the springform.
  • Serve with a dollop of Greek yoghurt (option to stir in a little powdered sweetener or sugar free syrup) and a few leaves of lemon thyme. Optional, but delicious: brush the top of the cake with a little more olive oil!