How is your long weekend? After much socializing and catching up yesterday, I took it easy today, and baked a fabulous bundt cake: with a fruity olive oil, lemon zest (and extract) and some quinoa flour and almond milk. If it would not be for the eggs, it would be vegan. It is wonderfully light and flavorful, perfect for a potluck or picnic at the beach.
Lemon olive oil bundt cake
Ingredients (small cake, 6 cup pan)
- 1 cup all-purpose flour
- 1/2 cup quinoa flour
- 1 ts baking powder
- 1 cup organic cane sugar
- pinch of sea salt
- 1/2 cup fruity extra virgin olive oil (like an Arbequina olive oil)
- 1/2 ts pure vanilla extract
- 1/2 ts lemon extract
- 3 free-range large eggs
- 1/2 cup almond milk
- Zest of 1 lemon
Position a rack in the lower third of the oven and preheat the oven to 350°F. Spray the pan(s). Combine the flours and baking powder. Set aside.
Using a standmixer with the paddle attachment, beat the olive oil, cane sugar, salt, vanilla, lemon extract, and lemon zest in a large bowl until well blended. Add the eggs one at a time, beating well after each addition, for ca 2 min for each egg. Add the almond milk.
Add half of the flour mixture and beat at low speed just until blended. Add the remaining flour, and mix in. Use a silicon spatula and scrape the batter into the pan(s).
Bake the tiny cake for ca 30min, and the small bundt cake for 1 hour, until cake tester inserted in the center of the cake comes out clean. Cool in the pan(s) on a rack for about 15 minutes. Then turn the cake right side up on a rack to cool completely.