Flourless Lemon Olive Oil Cake (Kosher for Passover)
This dairy-free lemon olive oil cake is light yet moist thanks to the almond flour, citrus zest, and whipped egg whites. Since it’s made without dairy products, conventional flour or baking soda, it’s a perfect Kosher Passover cake to serve at seder. Feel free to use variations on the citrus: Meyer lemon, grapefruit, blood orange or regular orange would also work well! The confectioner’s sugar dusting is optional, but if making for Passover look for a Kosher brand. To make this cake even more lemony, feel free to add this turmeric-lemon glaze!
Servings 8
Ingredients
- 3/4 cup olive oil plus additional for pan
- 7 large eggs separated
- ¾ cup granulated sugar
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon almond extract
- 400 grams almond flour (about 4 cups), sifted for best results
- 1 tablespoons confectioners’ sugar for dusting (see note)
Instructions
- Preheat the oven to 350F degrees.
- Lightly oil a 9-inch round springform pan and set aside.
- In a medium bowl, mix together the egg yolks, sugar, and lemon zest. Beat until smooth by hand. Whisk in the olive oil, lemon juice and almond extract. Add the almond flour in two parts, mixing until smooth and beating out any clumps.
- Using a stand or hand mixer, whisk the egg whites until stiff but not dry, and set aside.
- Gently fold a third of the whites into the batter, then repeat with the rest until just incorporated.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 50 minutes. Allow to cool completely in the pan. Run a knife around the edge, then release the springform.
- To serve, transfer to a platter or cake plate and dust with confectioners’ sugar and top with chopped almonds or pistachios (optional). Serve alongside fresh berries and coconut yogurt. If not Kosher for Passover, you can serve with a dollop of crème fraiche or full fat Greek yogurt.