Ingredients

The following ingredients have 12 Servings
  • 1/2 cup extra virgin olive oil
  • 3 eggs
  • zest of 2 lemons
  • 1/4 cup lemon juice
  • 2/3 cup coconut sugar
  • 2 cups blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup raspberry jam

Instruction

  • Preheat oven to 325F. 
  • Add the olive oil, eggs and lemon zest to a bowl. 
  • Cut the lemons in half and juice them. You want 1/4 cup lemon juice. Add the juice to the bowl. 
  • Add the coconut sugar to the bowl and whisk to combine. 
  • Add the almond flour, baking powder, and salt to the bowl. 
  • Whisk again until combined. 
  • Line a 9 inch circle pan with parchment paper (cut it into a circle to fit in the bottom of the pan) and spray the edges. 
  • Pour the cake batter into the pan. 
  • Place dollops of the raspberry jam on top of the cake batter. 
  • Use a knife to create swirls on top of the cake. You want the swirls to still appear on the top of the cake.
  • Bake for 30 – 35 minutes until the center of the cake is set and not jiggly when you give the pan a shake.
  • Allow the cake to cool in the pan. 
  • Use a butter knife to slide around the edges. 
  • Place a plate on the top of the pan and flip it over. Give it a tap on the bottom so the cake releases and is now upside down on the plate. 
  • Place a serving plate or cutting board on the bottom of the cake (that’s facing up). Hold them both and flip over so the top of the cake is facing up.
  • Cut into 8 pieces.
  • Sprinkle with powdered sugar, whipped cream, lemon curd, or eat it as is!