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
- Preheat the oven to 325 degrees F. Grease a 9-inch cake pan (I use a springform pan) and cover bottom with parchment paper
- Melt the white chocolate in a microwave oven or double boiler
- Add melted chocolate to a large bowl and whisk in the olive oil then the eggs
- Add the yogurt, sugar, lemon zest, lemon juice and vanilla and whisk together
- Add the almond flour, salt, baking powder and nutmeg and continue to whisk till smooth
- 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
- Pour batter into the cake pan and bake for 45-65 minutes or until golden brown and a toothpick inserted comes out clean
- 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.
- Place cake onto a plate and lightly dust the top with icing (confectioners) sugar and serve (excellent with fresh fruit)
Enjoy
wrks4me 