This bright, olive oil-forward cake gets its structure from a blend of almond flour and white rice flour, giving it a moist, tender crumb with a delicate nutty edge. Lemon zest and fresh lemon juice cut through the richness of the extra-virgin olive oil, keeping every slice tasting fresh and citrusy rather than heavy. Whisking the eggs until pale and thickened is the trick to that light, springy texture, and a slow bake gives the top a deep golden color with just-crisp edges. It turns out with a lovely, moist interior that needs nothing more than a good cup of coffee alongside it. This one is a genuinely satisfying option for anyone keeping an eye on added sugar without giving up dessert altogether.
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with a thin film of olive oil, line the bottom with a round of parchment paper, and grease the parchment.
In a medium bowl, whisk together the almond flour, white rice flour, baking powder, and salt until evenly combined with no visible lumps.
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