INGREDIENTS

3 eggs

¾ cup of sugar

Zest of one lemon

1 cup gluten free flour

½ cup almond flour

2 tsp baking powder

½ cup olive oil

2 tbsp lemon juice

Pinch of salt

Icing Ingredients

1 can of coconut whipping cream

Juice of small lemon

½ tsp of vanilla essence

1 tsp maple syrup

METHOD

Preheat the oven to 180 degrees. Cut a piece of baking paper to place on the bottom of the pan and then lightly grease the paper and pan.

Measure out and mix the flours, baking powder and salt. Sift together into a medium size bowl so all the dry ingredients are well combined.

Zest and then juice the lemon. Measure 2 tbsp of the lemon juice and set aside in a small bowl.  In a large bowl, beat the eggs and sugar together with a hand mixer until the mixture turns pale yellow and frothy.

Add olive oil, lemon juice and zest to the egg mixture and combine by hand (you don’t want to overmix). Fold the flour mixture into the wet ingredients and mix by hand until just combined.

Pour batter into the greased 8-inch round pan and bake for 45 – 50 minutes on 180 degrees or until a toothpick comes out clean from the center of the cake.

Let the cake cool before icing it.

Method for Icing

Use a hand mixer on high and whip the coconut cream until it begins to thicken and peaks form. Be careful not to overmix here, as it could heat the cream and cause it to soften.

Gently mix in the vanilla essence, maple syrup and lemon. 

When the cake has cooled, ice with a generous layer of coconut cream and top with some lemon zest.