Ingredients
Cooking spray
2 c. almond flour (224 g.)
1 tsp. baking powder
1/2 tsp. ground cinnamon or ground cardamom
1/2 tsp. kosher salt
4 large eggs
2/3 c. maple syrup
1/4 c. good quality extra-virgin olive oil
1/2 tsp. pure vanilla extract
1 tsp. lemon zest
Whipped cream
Fresh berries
Orange segments
Powdered sugar
Drizzle of honey
Preparation
Step 1Preheat oven to 350º with the rack in the middle. Generously coat an 8" springform pan with cooking spray. Step 2In a medium bowl, stir together almond flour, baking powder, cinnamon, and salt. Step 3In a large bowl, whisk eggs, maple syrup, oil, vanilla, and lemon zest until smooth. Mix in dry ingredients with a spoon until combined. Step 4Pour batter into prepared pan and bake until golden all over and firm on top, 30 to 35 minutes.Step 5Run a knife around the edges to loosen and let cool before serving with any of the toppings listed above.
A key consideration? It has to be easy—no dragging out the stand mixer, no sprinkling flour on the counter, and definitely no separating egg yolks. This is one of those gluten-free and dairy-free recipes (though it does have almonds) that I turn to again and again. If you’re crazy about citrus cakes, go heavy on the zest (any type!) and your cake will shine like the sun. Just remember that the bright-colored outer layer of the peel is zingy, but the white pith underneath is bitter! If you have a springform pan, great! It will let you get this cake out easily and help you make the best cheesecake, but if you don’t have one, a regular 8" round cake pan works too. Wait until the cake is fully cooled, then place a large plate upside down over the cake and invert the cake onto the plate. We love it served with homemade whipped cream and fresh fruit, plus a little drizzle of honey to make it all sing. Made this? Let us know how it went in the comment section below! This cake “ages” beautifully. In fact, it’s even better on day two or three. Cover with plastic wrap and store at room temperature for up to four days. If you dressed it up with creamy and fruity toppings, then pop in fridge.
