For some, Passover recipes using rice flours are perfect additions to the holiday table. For others, making anything with rice or other grains would not be acceptable. This nutty lemon, olive oil pound cake should make everyone happy. Just be sure your ingredients are kosher for Passover (KFP) if you are observing.
Think of this as the other pound cake. It takes a pound of everything the pound cake will – one part each, eggs, fats, dry, and sugar. But it is just this side of crazy cake making. The fact that it worked quite well, and tasted great means baking ratios are smart stuff. It makes two 8.5×4.5 loaf cakes and will serve 12-14 people if you add a few berries and maybe some dairy or non dairy whipped topping.
The flavor develops even more after sitting overnight, but it is still really tasty right after baking. Don’t be afraid of adding too much lemon – more is better. Like my mother and grandmother used to say, why use a pinch when you can use a fistful? In this case, they were right. More lemon is better.
Give the sugar and lemon time to infuse – you can even blend those a day ahead and store it covered on the counter until you are ready to bake.
If I had this cake to look forward to when I was a kid, our Seders might have not seemed so endless.
|Passover Nutty Lemon Olive Oil Pound Cake, Gluten Free||
- 450 grams granulated sugar (2¼ cups)
- 25 grams lemon zest (5 tablespoons)
- 225 grams almond flour (2 cups)
- 225 grams hazel nut flour (optional or use all almond flour) (2 cups)
- 120 grams coconut flour (1 cup)
- 25 grams tapioca flour (3 tablespoons)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 300 grams extra virgin olive oil (1½ cups)
- 450 grams egg (8 extra-large eggs)
- 1 teaspoon lemon oil or 2 teaspoons pure lemon extract
- 2 teaspoons vanilla extract
- In a small bowl combine the sugar with lemon zest, mixing the zest into the sugar with your fingertips. Let mixture infuse for 15 minutes. Meantime, preheat oven to 350°F. Grease two 8.5×4.5 loaf pans with nonstick spray (not made from corn oil).
- In a medium bowl, whisk together nut flour, coconut flour, tapioca starch, salt and baking soda. In a large bowl using an electric mixer, whip sugar,with olive oil, and eggs until pale yellow, fluffy and slightly thickened, about 5 minutes on high speed. Add lemon oil or extract and vanilla and stir. Fold in nut flour mixture until everything is well blended.
- Fill loaf pans ⅔ full and bake for 35 minutes. Rotate pans and bake 10-15 minutes more or until a toothpick comes out without crumbs and the edges of the cake are toasty brown. Cool on a rack for 10 minutes. Carefully turn cakes onto a rack to cool completely.