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.