the eggs are used as a binder in this recipe, so you could substitute them with flax egg or your favorite egg replacer (I heard Bob's Red Mill has a good one) :)
I haven't tried this recipe without almond flour, but my guess is it would a little less tender, a little less crumbly. It'll still be amazing though!!!
The dollop of yogurt and drizzle of olive oil, oh wow...I knew I wanted to make this cake immediately upon seeing the recipe but then reading that last part truly cannot wait now!! 😋🤤
Same! I kept re-reading the recipe to make sure I had the right sized pan, but my cake was only about an inch thick in a 10” pan - it must have been a smaller pan in the original recipe.
I just made this and its SO SO GOOD. I have also made your orange olive oil cake 3 times, once for family meal at the restaurant I work at. People were coming back for seconds and there were no leftovers! Thank you <3
I find this recipe delicious! The cake always turns out moist. I tend to bake ahead and this one DOES get better with time. I make the cake and keep it refrigerated overnight so I can frost before eating!
I have made this cake probably ten times - it is a labor of love for sure but it tastes unreal and is so beautiful with the candied lemon peel and pistachios. Amazing recipe!
hi! is there a way to replace the eggs in this recipe
the eggs are used as a binder in this recipe, so you could substitute them with flax egg or your favorite egg replacer (I heard Bob's Red Mill has a good one) :)
What would be the outcome w AP flour vs almond? Definitely making this!!!
I haven't tried this recipe without almond flour, but my guess is it would a little less tender, a little less crumbly. It'll still be amazing though!!!
Same amount? Can't wait to try it!! My take on it is to add a home made champagne grapes jam on top
I’m not familiar with almond flour mean I know of it but I haven’t used it. What’s the substitute for it or can it be omitted?
all-purpose flour would be a great substitute. adding an extra 1/3 to 1/2 cup of all-purpose flour instead of the almond flour should do the job :)
this looks unreal! I know what I want for my birthday now 😌🍋
ayyyyy! this would be such a cute bday cake :)
this looks GOOOOD
yayyy, glad you like it :)
The dollop of yogurt and drizzle of olive oil, oh wow...I knew I wanted to make this cake immediately upon seeing the recipe but then reading that last part truly cannot wait now!! 😋🤤
let me know if you make it!!!
I found the cake portion on the dry side and I did it on 40 mins (on the lower end of the range). How would I make it more moist, add another egg?
I also had a thermometer inside the over so i know it was running true at 350 degrees.
It looked a bit thinner than the video, and i use a 10" springform pan. Wonder if perhaps an 8" would keep it thicker and more moist somehow.
Same! I kept re-reading the recipe to make sure I had the right sized pan, but my cake was only about an inch thick in a 10” pan - it must have been a smaller pan in the original recipe.
I just made this and its SO SO GOOD. I have also made your orange olive oil cake 3 times, once for family meal at the restaurant I work at. People were coming back for seconds and there were no leftovers! Thank you <3
I’m one of those pesky celiac bakers and thus must forego wheat, barley, and rye. Not by choice or fad, I am forced to disclaim.
Any thoughts/suggestions on how to adapt this recipe for GF, and any GF baking tips in general?
Just made this cake and WOW it is to die for. And so easy to make. A new staple!!
i really want to try this recipe but do you have a good AP flour substitute for a fully gluten free cake?
LEMON!!!! 🍋
Hi! This looks lovely. Do you think it would turn out well in a bundt pan??
I find this recipe delicious! The cake always turns out moist. I tend to bake ahead and this one DOES get better with time. I make the cake and keep it refrigerated overnight so I can frost before eating!
Hi! how big is your cake pan?
I have made this cake probably ten times - it is a labor of love for sure but it tastes unreal and is so beautiful with the candied lemon peel and pistachios. Amazing recipe!