This is a current redo of a recipe I concocted and posted 4 years ago that I named Mediterranean Olive Oil Cake. I discovered, sadly -AFTER- my trip to Italy, that a lemon version of this is a classic all over Italy and neighboring countries. Wish I had known this in 2005, I would have tried several variations while I was in Florence. It's a not-too-sweet cake perfect for morning coffee or tea, or anytime. . .
Preheat your oven to 350° In a large glass bowl, whisk together:
1c unbleached all purpose flour
1/2c coconut flour
1/2 Tablespoon baking powder
1/2 teaspoon Himalayan pink salt
1c shredded, sweetened coconut
1c shredded, sweetened coconut
In your blender jar, blend the following on high until smooth:
1 whole seedless lemon
1 whole Cutie type Mandarin orange
~ scrub and cut the lemon and orange in pieces
~ removing the ends, centers and any seeds
1 whole Cutie type Mandarin orange
~ scrub and cut the lemon and orange in pieces
~ removing the ends, centers and any seeds
3 lg. pasture raised eggs
3/4c coconut sugar
~ or dark brown sugar
~ or dark brown sugar
1/2c single source EVOO
~ or if you'd rather. . .1/2c melted coconut oil
~ or if you'd rather. . .1/2c melted coconut oil
1/2c coconut milk
~ from a half-gallon carton or canned
3/4t pure vanilla
When the oven is preheated, pour the blender ingredients into the flour mixture in the big glass bowl. Stir and fold together until everything's well combined.
Pour the batter into an 9" x 11" glass baking pan that's been buttered and sugared for a sweet crunch on the crust! Bake at 350° for 35 minutes - check for doneness with a toothpick. Cool before slicing and serving. . .Lin
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