• 8 eggs
  • 1 ¾ cup sugar
  • 1 cup milk
  • 2 cups plus 10 tablespoons all purpose flour
  • 1 ½ cups almond flour
  • 1 teaspoon salt
  • 2 Tablespoons plus 2 teaspoons baking powder
  • 1 ½ cups olive oil
  • Zest of one lemon
  • 2 cups crème fraiche

Passo a passo

  1. Line a half sheet tray with parchment paper and non-stick spray and set aside.
  2. Sift together all purpose flour, almond flour, salt and baking powder and set aside in a bowl.
  3. Using the whisk attachment for the kitchen aid, whisk together eggs and sugar on high speed until the eggs become pale and hold soft peaks.
  4. Turn the mixer down to low and slowly pour in milk while the eggs continue whipping.
  5. Begin adding the flour on low in three stages until fully incorporated.
  6. Drizzle in olive oil on low speed on continue mixing until all of the ingredients are combined.
  7. Pour onto half sheet tray and spread evenly.
  8. Bake in the oven for 8 minutes.
  9. Rotate the cake and bake for another 8 minutes, until golden brown and the cake springs back in the center when pressed down.
  10. Allow the cake to cool and cut a square out of the cake and place on a plate.
  11. Using a large desert spoon, dollop crème fraiche on the top. Sift powdered sugar and zest lemon on top to finish