Description
Almond Flour Olive Oil Cake with Rosemary is a delightful dessert that combines the nutty sweetness of almond flour with the fragrant aroma of fresh rosemary. This moist, golden-brown cake is perfect for any occasion, whether served at brunch or enjoyed as a cozy afternoon treat. Its unique flavor profile will have everyone asking for seconds, making it a favorite for gatherings and picnics alike.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup extra virgin olive oil
- 3 sprigs fresh rosemary, finely chopped
- 3 large eggs
- 1/3 cup honey or maple syrup
- 2 tsp baking powder (aluminum-free)
- 1/2 tsp salt
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, mix eggs, olive oil, honey or maple syrup, and lemon zest until smooth.
- Fold dry ingredients into wet mixture gently to keep air bubbles intact.
- Incorporate chopped rosemary evenly into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 215
- Sugar: 6g
- Sodium: 72mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg