Berkshires — As we closed March and the sun was shining brightly, I was inspired to bake. I was drawn to the warm kitchen, the nearby record player spinning, and the chance to make something new that might become a favorite. My daughter and I are both gluten-intolerant, so for the last seven or so years, there have been many trials in the kitchen and more than a few errors. When I met Francesco and told him that I can’t do gluten, he confessed that the thought of a life without focaccia bread and semolina flour pasta scared him, though he has never once appeared to let my substitute flours bring him down. He’s always inventive, and I feel like we stumbled onto something special when we put together this lemon cake using almond flour. Everyone we shared it with found it to be moist and delicious, and I run with a crowd who is decidedly traditional about their baked goods.
Lemon Honey Cake with Almond Flour
2 cups almond flour
1/2 cup sugar, such as coconut sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1/4 cup olive oil
1 medium lemon, juiced and zested
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons honey
Preheat the oven to 350 degrees and grease an 8-inch round cake pan.
In a large bowl, mix flour, sugar, baking powder, and salt.
In a second bowl, whisk eggs, olive oil, and lemon zest.
Add wet ingredients to dry ingredients and mix lightly.
Spread evenly into the pan with a spatula.
Bake for around 25 minutes.
While it’s cooling, mix lemon juice and honey. Pour mixture over the almost cooled cake.
Serve cooled.
Tips:
Top with lavender picks, whipped cream, strawberries, blueberries, or a lemon glaze.
