Remember when Kylie Jenner posted an olive oil cake on Intagram?
At first that sounded kind of gross. But it’s a thing. So I tried that thing. And it was DELICIOUS. It’s sort of an accident that I made this gluten free, but all I had was coconut flour on hand. It adds really good flavor, especially paired with the lemon. The next time you need an air freshener for your home, just bake this cake.
Feel free to make this WITH gluten (regular cake flour), but I think I’ll make it like this for now on.
Time: 1 hour
Serves: a party!
What you need: a 9 inch cake pan. I got mine for $10 at Target!
Ingredients
- 3/4 cup olive oil (and a little more to grease your pan)
- 1 lemon
- 3/4 cup of granulated sugar + 1 1/2 extra tablespoons
- 1 cup of coconut flour (regular cake flour is fine)
- 5 eggs, separated (1 egg white won’t be used)
- 4 tablespoons of confectioners’ sugar
Directions:
Put oven rack in middle position and preheat oven to 350°F.
Zest entire lemon (mine was about a tablespoon or so) and whisk into the flour.
In another bowl, beat together all five egg yolks with 1/2 cup sugar with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium, add olive oil and squeeze about 2 tablespoons of lemon juice into the mixture from the lemon. Beat mixture until just combined. Using a spatula or spoon, mix in the flour until combined. The mixture will be a sand or play doh texture.
Beat the 4 egg whites with 1/2 teaspoon salt in another large bowl on high speed until foamy. Then add 1/4 cup sugar and continue to beat until egg whites just hold soft peaks (about 4 minutes).
Fold in about one third of the egg whites and incorporate into the dough mixture. It will loosen up a bit but don’t worry if it still seems stiff. Dump in the rest of the egg whites and gently mix in with your spatula. It should still look a bit frothy after mixed.
Grease your pan with olive oil, and add parchment paper on top. Grease parchment paper to be safe and dump batter into pan. Sprinkle the top with the remaining 1 1/2 tablespoons of sugar. Bake cake for 45 minutes or until a knife comes out clean when inserted. Remove from oven and let cool for 1 hour. Remove pan and parchment and sprinkle 2-4 tablespoons of confectioners sugar on top for decoration (optional).
