Lemon & Olive Oil Cake (Gluten-free)

This low-sugar lemony cake is perfect with a cup of tea in the afternoon.
It can also be made entirely sugarless too.

Ingredients:

4 large eggs separated
1/4 cup organic cane sugar
1/4 cup Lakanto Monkfruit sweetener
1/8 teaspoon stevia leaf powder
Zest from one lemon
1/4 cup freshly squeezed lemon juice
1/2 cup fruity extra virgin olive oil + 1 Tablespoon for coating the pan
1 teaspoon pure vanilla extract
1 cup almond flour
1/2 cup sorghum flour
1 teaspoon baking powder
1/8 teaspoon sea salt
Note: If you want to make this sugar-free, substitute the 1/4 cup cane sugar for 1/4 cup monk fruit sweetener for a total amount of 1/2 cup.

For the glaze:

 Zest from 1 lemon
2 Tablespoons lemon juice
2 tablespoons honey (see note on a sugar-free substitute)
2 tablespoons rum, white wine, or water
Note: You can use a sugar-free liquid sweetener such as Lakanto’s
Sugar-Free Maple Syrup
To be transparent, I have not tried this substitute.

Topping suggestions:
Lemon zest
Creme fraiche or whipped cream

1. Preheat the oven to 350°F. Trace the bottom of an 8-inch (20cm) spring form pan onto parchment paper and cut out the circle.
   Trim it, so it lays flat in the pan.

2. Dip a pastry brush into the tablespoon of olive oil and coat the side and bottom of the pan.

3. With the whisk attachment of an electric mixer (or a hand whisk and lots of elbow grease), beat the egg yolks, sugar, and monk fruit sweetener light and fluffy and look pale yellow. (About 3 - 4 minutes.)
   Add the lemon zest, lemon juice, olive oil, and vanilla extract. Beat for another 10 seconds or so to mix everything.

4. Sift the almond flour, sorghum flour, baking powder, and sea salt together and add to the egg yolk mixture.
   Using a spatula, mix well.

5. Beat the egg whites in a separate bowl until soft peaks are formed, and fold into the flour mixture.

6. Pour into prepared pan and bake for 45 minutes, or until an inserted toothpick comes out clean.
   6. In a small saucepan, heat the lemon juice, honey, and rum, wine, or water until the honey is just melted and the mixture is hot. Drizzle the glaze, one spoonful at a time, over the top of the hot cake.
   When the cake is cool, remove from the spring form pan, and serve with the suggested toppings.

Sources:
Lakanto Sweetener
Stevia Leaf Powder

I am not affiliated with these suggested sources.