BY SHALEEN DESTEFANO
I’m not sure about you, but I’m constantly on the hunt for new recipes that have few ingredients, simple directions and that also pack a punch when it comes to flavor. This recipe checks all of the boxes, and we have the ancient Greeks and Romans to thank for discovering the power of olive oil in desserts. I’ve never had a huge sweet tooth, but I have a big appreciation for subtle sweetness. This is the perfect dish to bring to any Summer gathering, but it honestly is worthy of being devoured all year long. Enjoy!
Ingredients
2 cups almond flour
1/4 cup extra virgin oil
1/4 cup lemon juice (2 lemons)
2 eggs
3 tbsp honey
1 tbsp lemon zest
1/2 tsp baking powder
1/2 tsp baking soda
Instructions
Preheat oven to 350 degrees.
In a bowl add all the ingredients and mix.
Pour the batter into a 6 in baking dish (spring form pan) with parchment paper.
Bake for 25 minutes (last 5 minutes cover with foil to prevent burning).
Top with powdered sugar and serve.
* I like to add blackberries or raspberries to add a bright flavor to the cake.