Olive Oil Lemon Curd Cake

A gluten-free and dairy-free lemon olive oil cake topped with cocowhip and an olive oil based lemon curd.

By @caitlinjesson

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 0.6666666666666666 cup olive oil
• 0.5 cup lemon juice
• 1 lemon lemon zest
• 0.5 cup honey
• 4 eggs
• 2 tsp vanilla extract
• 4 cups almond flour
• 1 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt
• 0.5 cup sugar
• 0.5 cup lemon juice
• 1 eggs
• 2 egg yolks
• 1 tsp lemon zest
• 1 pinch salt
• 0.25 cup olive oil
• 2 cups cocowhip

Instructions

1. Preheat oven to 350°F.
2. Combine olive oil, lemon juice, lemon zest, honey, eggs and vanilla in a large bowl and whisk well.
3. Fold in almond flour, baking soda, baking powder and salt, then set batter aside and allow it to sit for five minutes.
4. Stir batter once more, then transfer to a greased or parchment lined 9” round baking dish.
5. Bake for 35-40 minutes until a toothpick into the center of the cake comes out clean.
6. Remove cake from the oven and allow it to cool completely.
7. To make lemon curd, combine sugar, lemon juice, eggs, yolks, lemon zest and salt in a high speed blender and blend until thoroughly combined. Slowly add in olive oil on high speed then turn the blender off.
8. Add mixture to the top of a double broiler, or fill a pot half way with water and place on the stove with a metal bowl sitting on top. Add mixture to bowl and heat over medium low heat.
9. Allow curd to thicken to the consistency of mayonnaise, about 10-15 minutes, stirring constantly. Reduce heat if mixture begins to simmer.
10. If curd is lumpy, strain through a fine mesh sieve then transfer to a bowl to cool.
11. Remove cake from cake pan and top with a thick layer of cocowhip. Dollop and swirl lemon curd around on top of the cocowhip then slice and serve.