4 large eggs
1/2 cup sugar
1 lemon, zested
1/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1/2 teaspoon pure vanilla extract
1 cup almond flour
1/2 cup millet flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Fresh lilac flowers
Powdered sugar (optional)
Preheat the oven to 350°F. Line an 8-inch round pan with parchment paper. Grease the parchment.
Using an electric mixer, beat the eggs and sugar until they are light, fluffy and pale yellow.
Add the lemon zest, lemon juice, olive oil and vanilla extract. Beat well. Next, add the almond flour, millet flour, baking powder and baking soda. Mix until combined and pour into the prepared baking pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out with crumbs attached.
When the cake has cooled, remove it from the pan. Just before serving, sprinkle with powdered sugar and decorate with your fresh assortment of lilac flowers.
Recipe courtesy of our friends at The Kitchen For Exploring Foods in Pasadena, California.