Yuzu and olive oil turn out to be a perfect pairing in this well balanced crowd pleaser. Recipe by Victoire Loup.

4 Eggs
¼ cup Sugar
¼ cup 100% YUZU JUICE
½ cup Olive Oil
1 cup Almond Meal
½ cup
Flour or GF Flour
1 tsp Baking Powder
½ tsp
Baking Soda

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 (or lemon / lime) zest, or candied yuzu peel right before serving.