Lemon Olive Oil Cake with Strawberry Glaze (see below)
From Rachel’s Kitchen
Yield: 16 servings | Prep time: 15 min
Cook time: 35 min | Total time: 1 hour
Ingredients
1 ½ cups almond flour
½ cup finely ground cornmeal
1 ½ teaspoons baking powder
⅛ teaspoon kosher salt
3 large eggs
1 cup sugar
⅔ cup olive oil
1 ½ teaspoons vanilla extract
1 Tablespoon lemon zest, from about 2 lemons
¼ cup fresh lemon juice, from about 2 lemons
Instructions
Preheat the oven to 350℉. Line the bottom of a 9-inch springform pan with parchment paper. Spray the paper and sides of the pan and set it aside.
Combine the almond flour, cornmeal, baking powder, and salt in a bowl and whisk it lightly to combine the ingredients. Set this aside.
In a mixing bowl, combine the eggs, sugar, olive oil, and vanilla extract. Mix on medium-high for about three minutes or until the mixture is light and pale yellow.
Reduce the mixer speed and add the lemon juice and lemon zest. Add the almond flour mixture a little bit at a time to incorporate everything evenly. Scrape down the sides as needed and mix for another two minutes to ensure everything is smooth.
Pour the batter into the prepared pan. Bake for 30-40 minutes or until the edges are lightly golden and a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool for at least 30 minutes. Gently run a thin knife around the edge, between the cake and pan, to loosen the cake. Open the latch and gently slide the cake (with the parchment paper) onto a serving platter.
Store the cake in the refrigerator, lightly covered with foil or plastic wrap until ready to serve. It's easier to cut and serve when cool.
Notes
You can make this cake several hours to a day in advance. Keep it in the refrigerator until ready to serve.
Store leftovers in the refrigerator covered with foil or plastic wrap for up to three days, or in the freezer for up to three months.
To make this diabetes-friendly, substitute a monk fruit-based sweetener for all or part of the sugar.
Recipe from Craving Something Healthy
Strawberry Icing or Glaze
(for cake, donuts)
From Rachel’s Kitchen
Yield: 1 cup | Total time: 10 min
Ingredients
¼ cup strawberries, hulled and cut into pieces
2 to 3 tablespoons strawberry puree, if you already have it made
1 cup powdered sugar**
**Rachel halved the sugar and it tasted great
Instructions
To make the puree, process ¼ cup strawberries until smooth and fluid. I use an immersion blender.
Mix 2 to 3 tablespoons strawberry puree with 1 cup powdered sugar in a bowl, and check to see the consistency. It should be like thick honey. Add more strawberry puree to adjust, depending on whether you want a thicker glaze or thinner icing.
It's best to use at room temperature. Store in the refrigerator in an airtight container or well-covered.
Notes
Frozen strawberries: You can use them straight from the freezer. If they have too much ice around them (something that happens when they've been frozen for a long time), thaw them a little just to release some of the icy water, not the juices. The strawberry itself will still be pretty frozen.
How thick or thin do you like it? You can add more or less strawberry puree to make the type of glaze you want.
Storing: it keeps for weeks in the refrigerator, well covered, or in an airtight container. And a month in the freezer. If refrigerated, stir it vigorously before using it so it's smooth again.
Recipe from Vintage Kitchen Notes