Dairy-Free Semolina Almond Cake

Ingredients

• 4 eggs (separated)
• 1/4 teaspoon salt
• 3/4 cup sugar
• 3/4 cup olive oil
• 1 tablespoon baking powder
• Zest of 1 lemon
• 1 1/2 cups almond meal or almond flour
• 1 cup fine semolina flour (use fine cornmeal for gluten-free)
• 1/3 cup all-purpose flour or gluten-free all-purpose flour
• 3/4 cup light agave nectar or honey
• Juice and zest of 2 lemons
• 1 cup sliced almonds (optional)

Instructions

1. 1

   --- Semolina Almond Cake ---

2. 2

   Preheat your oven to 325°F and grease a 10-inch cake pan.

3. 3

   Add the egg whites and salt to a mixing bowl. Whip with a mixer on high speed until soft peaks form.

4. 4

   Gradually add the sugar gradually and whip until stiff peaks form.

5. 5

   Switch the mixer to low speed, and add the egg yolks, olive oil, baking powder, lemon zest, almond meal, semolina flour, and all-purpose flour, one ingredient at a time, beating a few times after adding each ingredient.

6. 6

   Pour the batter into your prepared pan.

7. 7

   Bake the cake for 40 minutes, or until a knife inserted in the center comes out clean.

8. 8

   --- Lemon Glaze ---

9. 9

   While the cake is baking, heat the agave or honey and lemon juice plus zest in a saucepan over a low heat until just warm (or microwave it for 30 seconds)

10. 10

    When you remove the cake from the oven, immediately poke the cake all over with a toothpick or skewer, and pour the lemon syrup all over the cake. Allow an hour for the cake to absorb the syrup.

11. 11

    If desired, sprinkle cake with sliced almonds.

12. 12

    Cut into traditional diamond shapes or slices, to serve.