Serves 6-8
  • 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.