Oh yes, she’s a beauty….
Gorgeous in every way and so delightful and slightly sweet…
This Lemon Olive Oil Cake is beautiful at every angle!
The recipe for this lovely Lemon Olive Oil Cake is from the book, IBS-Free Recipes for the Whole Family (The Flavor without FODMAPs Series) (Volume 2) by Lisa Rothstein recipe developer, Patsy Catsos MS, RDN, LDN and Karen Warman MS, RD, LDN (learn more about the authors here). From lunch-box to the briefcase, picnic to dinner party and after-school snacks to dessert, these ladies have shared a few delicious low-FODMAP recipes for the whole family to enjoy. If you or a family member are following the low-FODMAP there’s no need to make separate meals as everyone can enjoy these recipes together.
In this book you’ll find: Tips and precautions for using the FODMAP approach with children; Menus for breakfast, lunch and dinner; Snack ideas; Lists of low-FODMAP foods (updated 9/2015); Flavor without FODMAPs in over 110 recipes; Low-FODMAP versions of family favorites.
A couple of my favorite recipes from IBS-Free Recipes for the Whole Family include:
- Quinoa Falafel with Chick Peas
- Thai Sweet and Salty Pork in Lettuce Wraps
- Beef Fajitas
- Mac N’ Cheese with Hidden Squash
- Savory Sausage and Kale Bread Pudding
- Cranberry Scones with Orange Glaze
- Chocolate Fruit and Cookie Dip
- Chocolate Banana Microwave Mug Cake
- Strawberry Lemon Cheesecake Smoothie
And just in time for the holiday season, the authors and I are holding an Instagram giveaway for this super-helpful book!
All you need to do is:
- Snap a photo of some culinary inspiration – prepping vegetables or other ingredients, a dish you made, your kitchen, kitchen tools, a vegetable or fruit garden, your favorite chef, your favorite cookbooks – get creative!
- Tag @FODMAPLife and use the hashtags #bookgiveaway #lowfodmap That’s it!
U.S. residents only please, thank you! Four winners will be chosen, good luck!
Enjoy this recipe! It almost reminds me of the lemon loaf I once had long ago at Starbucks. It’s great for a holiday dessert or have it in the morning with low-FODMAP tea! Top it with berries or more lemon zest. Also you can buy pre-toasted/roasted almonds, but I enjoyed toasting my own at home. Just spread a ½ cup of unsalted raw almonds in a single layer on a baking sheet. Bake at 350°F, stirring occasionally, until fragrant, about 12 – 15 minutes.
Lemon Olive Oil Cake Recipe
- ½ cup whole toasted almonds
- 1 cup sugar (divided)
- 1 cup Low-FODMAP all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon xanthan gum
- 1 tablespoon lemon zest
- 2 large eggs
- 1/3 cup extra virgin olive oil
- ½ cup lactose-free yogurt
- 1 teaspoon almond extract
- ¼ cup fresh lemon juice
- ½ cup confectioners’ sugar
- 1 tablespoon plus 2 teaspoons lemon juice
- Preheat oven to 350°F. Coat a 9-inch cake pan with baking spray or oil. Line the bottom of the pan with a circle of parchment paper and spray the paper.
- Pulse toasted almonds and 1/2 cup sugar together in a food processor in short 5-10 second bursts to grind nuts until they resemble coarse flour. Add flour, baking powder, salt, xanthan gum, and zest and pulse to combine.
- In a mixing bowl, beat eggs with an electric mixer. Beat in remaining 1/2 cup sugar until mixture is lemon colored, about 2 minutes. With beater on low, drizzle in olive oil until incorporated, then mix in yogurt and almond extract. Slowly drizzle in lemon juice. Add flour and almond mixture and beat for one minute on medium speed.
- Pour batter into cake pan and bake in the middle of the oven until light golden brown and a toothpick inserted in the center comes out clean, 30-40 minutes. Cool cake in pan. Turn cake out onto serving platter and peel off parchment.
- Stir glaze ingredients together in a small bowl to make a thin, pourable glaze. Drizzle glaze over cake, letting it run over the sides. Serve with berries.
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Have a great rest of your day!