Ingredients

• 4 ounces (115 grams) of white chocolate
• 1/2 cups olive oil (105 grams)
• 5 large eggs
• 2/3 cup (145 grams) plain yogurt
• 1 cup sugar
• 2 lemons (zest only)
• 3 Tablespoons lemon juice
• 3/4 teaspoon vanilla extract
• 1 cup (100 grams) almond flour
• 1 cup (140 grams) flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 2 Tablespoons icing (confectioners) sugar for dusting
• Option: 2-3 Tablespoons of poppy seeds

Directions

1. Preheat the oven to 325 degrees F. Grease a 9-inch cake pan (I use a springform pan) and cover bottom with parchment paper
2. Melt the white chocolate in a microwave oven or double boiler
3. Add melted chocolate to a large bowl and whisk in the olive oil then the eggs
4. Add the yogurt, sugar, lemon zest, lemon juice and vanilla and whisk together
5. Add the almond flour, salt, baking powder and nutmeg and continue to whisk till smooth
6. Add the flour and whisk making sure there are no lumps. Scrap the bowl with a spatula to make sure the batter is well combined
7. Pour batter into the cake pan and bake for 45-65 minutes or until golden brown and a toothpick inserted comes out clean
8. Allow the cake to rest for at least 15 minutes, then slide a knife around the edges of the pan and place cake onto a cooking rack for another 30 minutes.
9. Place cake onto a plate and lightly dust the top with icing (confectioners) sugar and serve (excellent with fresh fruit)

Enjoy

Recipe Source