Sunday, January 23, 2011
Sage Olive Oil Cake
Just a food post - when was the last time I did that?
I was curious about Rosemary Olive Oil Cake when I first heard about it from Katherine Deumling of Cook With What You Have. It looked like it would translate well to a gluten-free almond flour based cake. And, boy did it! I didn't have any rosemary when I went to make it, but I have a great bush of culinary sage in my back yard, which traveled all the way from California with us a couple years ago when we moved here, so the queen of substitutions made the switcheroo. People were asking for the recipe, and they weren't even gluten-free folks!
I'm planning on making one with stevia and rosemary soon, but thought I wouldn't make my husband live through the uncertainties of baking with stevia for his birthday cake. I'll post that soon if it ends up working well.
* 4 eggs
* 2/3 cup coconut sugar
* 2/3 cup extra virgin olive oil
* 2 Tbsp lemon juice
* 2 Tbsp finely chopped fresh sage
* 1 1/2 cups almond flour
* 1 Tbsp baking soda
* 1/2 tsp Celtic sea salt
Mix the almond flour, sage, baking soda and salt together, and set aside.
With the paddle attachment on a stand mixer, mix the eggs on high for a half a minute.
Add the sugar and mix on high until the color lightens and the mixture gets very frothy.
Add lemon juice. Drizzle olive oil in slowly while the mixer is still on. (You may have to turn the speed down a bit, or you'll get splashed!)
Mix the almond flour mixture into the egg mixture at low speed. Pour into an olive oil greased 10 inch loaf pan or an 8 inch cake pan. Bake at 325 degrees for 45 minutes, turning halfway through for even browning.
Cake is done when it springs back to the touch, and a toothpick inserted into the center comes out clean. Remove to a cooling rack for a few minutes, and loosen from the edges of the pan with a thin knife. It will be puffy when it comes out of the oven, and will deflate as it cools. Not to worry.
Tip out onto your serving tray to continue cooling. Serve with a light dusting of organic powdered sugar if you want a finished look, but your body will thank you if you serve as is.