From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Preheat the oven to 325 degrees and grease a 9" springform pan generously with cooking spray or oil.
2
Place the eggs, maple syrup, olive oil, lemon zest and vanilla in a large bowl and whisk until incorporated.
3
Add the almond flour, baking powder, baking soda and salt, and whisk well to combine and until no lumps remain.
4
Pour the batter evenly into the prepared pan and sprinkle with the sliced almonds.
5
Bake for 40 minutes until golden brown and set, then remove from heat and cool completely on a wire rack. Once cooled, run a knife around the edge of the pan and release. Serve with whipped cream and strawberries if desired, and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Eggs for Perfect Texture 🥚Use eggs at room temperature for 30 minutes before mixing to ensure they blend smoothly with the almond flour, creating a moist, tender crumb without overmixing.
- Toast Your Almond Flour First 🌰Lightly toast the almond flour in a dry skillet for 2-3 minutes before mixing to intensify its nutty flavor and reduce any potential bitterness in the final cake.
- Zest Lemon Into Your Wet Ingredients 🍋Add lemon zest directly to the eggs and maple syrup before combining with dry ingredients so the oils release and distribute evenly throughout the batter for maximum citrus flavor.
- Don't Overmix the Batter ⚖️Fold ingredients gently until just combined—overmixing develops gluten-like structures in almond flour that can make the cake dense, defeating the purpose of this naturally light, moist cake.
- Tent with Foil if Browning Too Fast 📋If the cake top browns too quickly before the center is set, loosely tent with aluminum foil halfway through baking to ensure even, gentle cooking throughout.
Recipe Facts
Diet at a Glance
Vegetarian
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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