Lemon-Rosemary Olive Oil Cake (GF)

Method

1. 1
   Preheat the oven to 175°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. 2
   In a large bowl, whisk together the eggs and sugar until pale and fluffy.
3. 3
   Add the olive oil, lemon zest, rosemary, vanilla extract, and lemon juice, mixing until well combined.
4. 4
   In a separate bowl, combine the almond flour, cornstarch, baking powder, and salt.
5. 5
   Slowly fold the dry ingredients into the wet mixture until smooth.
6. 6
   Pour the batter into the prepared pan and level the surface.
7. 7
   Bake for 30–35 minutes, or until the cake is golden and a toothpick inserted comes out clean.
8. 8
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. 9
   Dust with powdered sugar if desired and serve.