If you’ve never baked with olive oil before, trust me you’re going to love it. I sub olive oil a lot in baking when butter is called for. I loveeeee butter but lets be real it’s not great for you. Switching out olive oil (or coconut) is a great way get in some good fats and antioxidants. Give it a try and let me know what you think!
Oh and bonus.. this is a one bowl cake too!
1cup olive oil
3/4 organic cane sugar
2cups spelt flour
1/3c almond flour
2tsp baking powder
1tbs tangerine (or orange zest)
3tbs lemon juice
2tsp vanilla bean paste
3 large eggs
1cup powdered sugar
3tbs tangerine juice
1tbs tangerine zest
Preheat oven to 375. Grease a 5×9 loaf pan with a tsp of olive oil.
In the bottom of a large bowl, whisk the sugar and olive oil. Add the eggs one at a time whisking continuously. Next add the lemon juice, zest and vanilla.
Switch to a wooden spoon or spatula and fold in the spelt flour, almond flour, salt, and baking powder.
Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
To make the Glaze: Whisk together the powdered sugar, juice and zest until smooth and glossy. When the cake has cooled pour the glaze over the top. Garnish with fresh citrus slices!