YUZU OLIVE OIL CAKE
Victoire Loup, Food and Travel Writer
A perfectly balanced crowd pleaser
|¼ cup||100% YUZU JUICE|
|½ cup||Olive Oil|
|1 cup||Almond Meal|
|Flour or GF Flour|
|1 tsp||Baking Powder|
Beat eggs and sugar with an electric mixer on high speed for a couple of minutes or until mixture has thickened and turned a very pale yellow. Add yuzu juice and olive oil, beat again quickly.
Mix all the dry ingredients in a separate bowl and add them to the wet ones, gently folding in with a spatula. Pour in an 8 or 9 inch spring pan.
Bake at 350°F for 45 minutes. Insert a toothpick or knife into the center of the cake: if it comes out clean, the cake is done.
Option to decorate with powdered sugar, yuzu zest, or candied yuzu peel right before serving.