Muriel's Olive Oil Cake Recipe

If you go to item # 675-440, Thrive Olive Oil and scroll down, you will find the recipe for the almond & olive oil cake, click on it and the recipe will appear. Hope that’s what you are looking for.

Thx Bunnydoodle.

Does anyone know what Bob’s is. Is that a grocery store?

(the almond flour is the blanched fine one from Bob’s) from Muriel’s recipe.

As mentioned it would be Bob’s Red Mill Almond meal, it can be found at Big Lots and most grocery stores. – I’ll tell you the very best blanched almond flour for baking is Honeyville Grain – it is pricey, but absolutely the gold standard in low carb baking. Amazon has it (prime) free shipping, because Honeyville’s shipping is costly unless they have a sale/coupon.

Muriel’s cake sounds good, but I would use Swerve rather than sugar & Sucress. I realize that Andrew doesn’t like artificial sweeteners, so allow for that:)

Just found out last night that he doesn’t believe in full fat anything – sort of disappointed, since that old ” fat is bad” adage is so outdated.

http://www.bobsredmill.com..this site lists the grains,oats and cereals that are what you’re looking for,I believe;^)

Bob’s could be a reference to Bob’s Red Mill, a seller of products like flour, oats, and grains on the internet, Amazon, etc.. Hope that is useful.

@bunnydoodle,

Great Catch! Have a wonderful day. 🙂

ALMOND & OLIVE OIL
CAKE WITH LEMON
ZEST

Servings: 12 to 14. Prep time: 20 min. Cooking
time : 45 min at 325. Medium.

INGREDIENTS

Olive oil spray
¼ cup lemon juice + zest
½ cup of olive oil
½ cup sugar
4 eggs (yolk and white separated)
½ tsp cream of tartar
2 ¼ cups almond meal flour (bob’s)
1tsp baking powder
1 tsp vanilla extract
Pinch of salt
Whipped cream (optional)
1 cup of heavy whipping cream
1tbsp sugar
1tsp vanilla extract
(A little lemoncello would be delicious)

DIRECTIONS

1. Preheat oven at 325. Spray with olive oil the 9inches springform pan. Place parchment paper at
the bottom. Spray again. Place tin foil around the springform pan for spillage. (Just to prevent)
2. In a medium large bowl: egg white with cream of tartar and with an electric mixer, beat the egg
white until soft pics form. Reserve.
3. (I use the same electric mixer no need to wash). In a medium/large bowl: whisk the olive oil,
lemon juice, sugar and egg yolks.
4. Sift the Almond flour, salt and baking powder to the batter. Vanilla extract.
5. Fold in the whipped egg whites with a spatula, start with 1/3 of egg whites. Once smooth add
the rest of the egg whites using an up and down motion so you do not “break” the egg whites.
6. Place in the springform prepared pan.
7. Cook for about 45 min. In the middle of cooking I usually cover with tinfoil to avoid darkening.
8. Whipped cream: in a medium bowl pour the cold he wavy whipping cream with sugar and
vanilla and beat until firm. Zest some 🍋 lemon on top and reserve in the fridge until ready to
use. This cake is better made one or two days ahead.

I hope this helps. Good Luck. 🙂