Amy Chaplin's Lemon Olive Oil Cake

Directions

Lemon Olive Oil Cake

1. Preheat oven to 350° F. Line an 8-inch cake pan with parchment paper, folding to fit the sides.
2. In a medium mixing bowl, combine the almond flour, brown rice flour, baking powder and baking soda. Use a whisk to break up any lumps.
3. In a medium bowl, whisk eggs. Then add maple syrup, olive oil, yogurt, lemon juice, lemon zest and salt, whisking until emulsified. Add dry ingredients, stirring with a spatula until combined. Pour into the pan.
4. Place pan in the middle of the oven and bake for 35–40 minutes. Remove from oven and place on a rack to cool.

Earl Grey Glaze:

1. In a small pot over medium heat, combine coconut oil and Earl Grey tea leaves. Bring to a simmer, then remove from heat and let steep for 10 minutes.
2. Strain coconut oil into a small bowl and whisk in honey and lemon juice until emulsified. Set aside to cool to room temperature while the cake cools.

To serve:

Once cooled, lift the cake out using the parchment paper. Remove parchment and transfer to a serving plate. Pour the glaze over the top, letting it drip down the sides. Slice and serve with tea.