Name: Almond Flour Rosemary Lemon Olive Oil Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 pieces Eggs; 1/3 cup Extra virgin olive oil; ½ cup Pure maple syrup; 1 teaspoon Pure vanilla extract; ½ teaspoon Almond extract; Zest of 2 large lemons Zest of lemons; 2 tablespoons Lemon juice; 2 ½ cups Almond flour; 2 teaspoons Dried rosemary; ½ teaspoon Baking soda; ½ teaspoon Sea salt

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When I first stumbled upon the recipe for Almond Flour Rosemary Lemon Olive Oil Cake, I was intrigued by the unique combination of flavors. The idea of blending the nutty richness of almond flour with aromatic rosemary and zesty lemons struck me as something truly special. I remember a sunny afternoon in my kitchen, where the scent of fresh lemons mingled with the earthiness of rosemary, creating an atmosphere that felt both comforting and invigorating. As I mixed the ingredients, I could already envision serving this delightful cake at a gathering with friends, where every bite would spark a conversation about its uniqueness. This cake isn’t just a dessert; it’s an experience, filled with warmth and the joy of sharing something homemade.

Recipe Snapshot

Total Time:
45 mins

Prep Time:
10 mins

Cook Time:
35 mins

Difficulty:
Medium

Calories:
240 kcal

Protein:
6 g

Diet:
Keto, Paleo, Vegan

Fat:
20 g

Tools Used:
Oven, Mixing Bowl, Baking Sheet, Chef’s Knife, Blender, Frying Pan

What You’ll Enjoy About This Almond Flour Rosemary Lemon Olive Oil Cake

Let me share a few reasons why Almond Flour Rosemary Lemon Olive Oil Cake truly stands out.

Nutritious and Gluten-Free

This cake is crafted using almond flour, which is not only gluten-free but also packed with healthy fats and protein. It’s a perfect choice for anyone looking to enjoy a dessert without the gluten. The properties of almond flour lend a delightful moistness to the cake, ensuring each slice is rich and satisfying.

Unique Flavor Combination

The blend of rosemary, lemon, and olive oil creates a flavor profile that is both refreshing and complex. The rosemary adds an aromatic touch that beautifully complements the bright lemons. It’s a combination that surprises and delights, making it a conversation starter at any gathering.

Easy to Make

Even for those who may not consider themselves bakers, this recipe is straightforward and approachable. The simplicity of the ingredients means you can whip it up without fuss, making it an excellent option for both novice and experienced cooks alike.

Versatile for Any Occasion

Whether it’s for a casual brunch, a dinner party, or even a festive celebration, Almond Flour Rosemary Lemon Olive Oil Cake fits perfectly. The elegant presentation and unique flavors make it suitable for any occasion, impressing your guests without requiring hours in the kitchen.

Deliciously Aromatic

The moment you take this cake out of the oven, your kitchen will be filled with a heavenly aroma that is hard to resist. The fragrant mix of rosemary and lemon creates a warm and inviting atmosphere, making it a joy to share with family and friends.

Main Ingredients for Almond Flour Rosemary Lemon Olive Oil Cake

In creating the perfect Almond Flour Rosemary Lemon Olive Oil Cake, the choice of ingredients is key. Each component plays a vital role in achieving the beautiful balance of flavors and texture.

3 eggs: These are essential for binding the ingredients together and providing structure to the cake.
1/3 cup extra virgin olive oil: Rich and flavorful, this oil adds moisture and a subtle fruitiness that complements the cake.
½ cup pure maple syrup: A natural sweetener that enhances the cake’s flavor while keeping it moist.
1 teaspoon pure vanilla extract: This adds depth and warmth to the cake’s flavor profile.
½ teaspoon almond extract: A touch of this extract enhances the nuttiness of the almond flour.
Zest of 2 large lemons: Provides a burst of citrus flavor that brightens the overall taste.
2 tablespoons lemon juice: This acidity balances the sweetness and enhances the flavor of the cake.
2 ½ cups almond flour: The star ingredient, offering a rich, nutty flavor and a moist texture.
2 teaspoons dried rosemary: Infuses the cake with its aromatic and earthy flavors.
½ teaspoon baking soda: Helps the cake rise and gives it a light texture.
½ teaspoon sea salt: Enhances all the flavors and balances the sweetness.

Making Almond Flour Rosemary Lemon Olive Oil Cake

Let’s dive into the method of crafting this delightful cake. With just a few simple steps, you’ll create a dessert that’s as beautiful as it is delicious.

Preheat your oven to 350 degrees F and prepare an 8-inch springform pan by lining it with parchment paper. This ensures the cake will come out easily and maintain its shape.
In a blender, combine all the ingredients for the cake: 3 eggs, 1/3 cup extra virgin olive oil, ½ cup pure maple syrup, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract, zest and juice of 2 large lemons, 2 ½ cups almond flour, 2 teaspoons dried rosemary, ½ teaspoon baking soda, and ½ teaspoon sea salt. Blend until completely smooth. If you prefer, you can mix these in a bowl using a hand mixer for a more hands-on approach.
Transfer the smooth batter into the lined cake pan, smoothing the top to create an even layer. The batter should have a slightly thick consistency.
Bake in the preheated oven for 35 to 45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Once baked, remove the cake from the oven and allow it to cool in the pan for at least 20 minutes. This cooling time is essential for setting the structure.
Gently release the cake from the mold, carefully peeling away the parchment paper.
If desired, you can sprinkle the cake with powdered sugar and garnish with slices of lemon and fresh rosemary. This adds an elegant touch that enhances its visual appeal.
Slice the cake into wedges and enjoy it as a delightful dessert or a sweet treat with your afternoon tea.
Store any leftovers in an airtight container at room temperature for a few days, or refrigerate for extended freshness.

Things Worth Knowing

Ingredient Quality: Always choose high-quality olive oil and almond flour for the best flavor.
Room Temperature Ingredients: Make sure your eggs and oil are at room temperature for better mixing.
Doneness Check: Besides the toothpick test, check if the edges are golden brown and the center is firm.
Cooling Process: Allow the cake to cool completely before slicing to prevent it from falling apart.

Change It Up

Finding ways to customize the Almond Flour Rosemary Lemon Olive Oil Cake can elevate your baking experience. Here are some fun tips:

Storage: Store any leftovers in an airtight container at room temperature for up to three days. Refrigerate for longer shelf life.
Freezing: This cake freezes well. Wrap slices in plastic wrap and place in a freezer bag to enjoy later.
Pairing: Serve with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat.
Flavor Variations: Try adding different herbs like thyme or lavender for a unique twist.
Serving Suggestions: Pair it with a fresh fruit salad for a refreshing dessert.

Side Dish Ideas for Almond Flour Rosemary Lemon Olive Oil Cake

Serving the Almond Flour Rosemary Lemon Olive Oil Cake opens up a world of delightful pairings. Here are some ideas:

Fresh Fruit Salad: A side of vibrant fruit salad complements the flavor of the cake beautifully, adding a refreshing contrast.
Coffee or Tea: Serve with a cup of your favorite coffee or herbal tea for a cozy afternoon treat.
Cheese Platter: Create a cheese platter with creamy cheeses that balance the cake’s flavors, perfect for a gathering.
Lemon Curd: A dollop of lemon curd on the side intensifies the citrus flavor and adds a tangy note.
Seasonal Decor: For celebrations, decorate with seasonal fruits or edible flowers to enhance the presentation.
Light Salads: Pair with a light salad of mixed greens drizzled with a citrus vinaigrette for a delightful contrast.

FAQ

Substituting almond flour with regular flour is not recommended in this recipe. Almond flour has a unique texture and moisture content that contribute to the cake’s overall flavor and softness. If you’re looking for a gluten-free option, almond flour is perfect. However, if you prefer using regular flour, you’ll need to adjust the liquid ingredients and may not achieve the same results.

To store leftovers of Almond Flour Rosemary Lemon Olive Oil Cake, place it in an airtight container at room temperature if it will be consumed within a few days. If you wish to keep it longer, you can refrigerate it, where it will last for about a week. For extended storage, consider wrapping individual slices in plastic wrap and placing them in a freezer-safe bag to freeze. This way, you can enjoy a slice whenever you want!

Yes, this cake freezes beautifully! To freeze it, first allow it to cool completely. Then, wrap the whole cake or individual slices tightly in plastic wrap. Place them in a freezer-safe bag or container to avoid freezer burn. This allows you to enjoy the cake at a later time without sacrificing flavor or texture. When you’re ready to eat it, simply thaw in the refrigerator or at room temperature.

For this recipe, using dried rosemary is ideal as it blends seamlessly into the batter and flavors the cake. However, if you prefer the fresher taste of rosemary, you can substitute with fresh rosemary, just chop it finely and use about twice the amount as the dried version. Keep in mind that fresh herbs can have a more potent flavor, so adjust according to your taste.

Conclusion

The Almond Flour Rosemary Lemon Olive Oil Cake is a treasure of flavors and textures that come together in a truly memorable dessert. This cake not only satisfies your sweet tooth but also offers a unique twist that will have your guests asking for the recipe. I encourage you to give it a try; it’s simple to make and absolutely delicious. Don’t wait too long to indulge in this delightful creation!