Maialino's olive oil cake - gluten-free breakfast off-road
Cakes
This off-roaded olive oil cake is gluten-free and made with almond meal, polenta and greek yogurt. I made a half recipe so that I could bake and serve from a pie plate. I used lemon zest instead of orange zest. And proportionately I used a bit more baking soda and added some lemon juice to make sure the gluten-free cake rose. The cake is soft, moist and citrusy. The plain yogurt gives the cake a nice tang and this recipe has less sugar than the original. If you'd like a firmer cake, bake 5 more minutes. Absolutely delicious with fresh fruit and coffee!
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