Lemon Olive Oil Cake
Healthy olive oil and light lemon flavor make this a tasty treat. Shown here in the mini-muffin version--bite sized delight!
1 cup whole wheat pastry flour
1 teaspoon baking powder
Zest of 1 large lemon (approximately 2 teaspoons)
5 large egg yolks
4 large egg whites
1 cup sugar substitute
3/4 cup olive oil
Juice of half large lemon (approximately 1/4 cup)
Preheat the oven to 350 degrees. Grease and lightly flour a 9-inch cake pan or cupcake tins.
In a bowl mix the lemon rind and baking powder into the flour. In another bowl, beat the 5 egg yolks with 3/4 cup of the sugar substitute with an electric beater until the mixture is pale and thick. Gradually pour in the olive oil and lemon juice (don't worry if the mixture looks curdled at this stage), then lightly fold in the flour.
Wash the beaters thoroughly, then place the 4 of the egg whites and a pinch of salt into a clean bowl and beat until holding soft peaks. Gradually add the remaining ¼ cup of sugar substitute, continuing to beat, until the whites hold a stiff peak.
Carefully fold a little of the egg whites through the other mixture, then add the remainder and mix through gently. Pour the batter into the pan and knock the edge of the pan lightly against the kitchen counter to disperse any trapped air. If making cupcakes, fill each cup 3/4 full.
Bake for around 45 minutes until risen and golden, and a toothpick comes out clean. For cupcakes, bake approximately 25-30 minutes. Let cool for 10 minutes, before removing from pan.
1 cup whole wheat pastry flour
1 teaspoon baking powder
Zest of 1 large lemon (approximately 2 teaspoons)
5 large egg yolks
4 large egg whites
1 cup sugar substitute
3/4 cup olive oil
Juice of half large lemon (approximately 1/4 cup)
Preheat the oven to 350 degrees. Grease and lightly flour a 9-inch cake pan or cupcake tins.
In a bowl mix the lemon rind and baking powder into the flour. In another bowl, beat the 5 egg yolks with 3/4 cup of the sugar substitute with an electric beater until the mixture is pale and thick. Gradually pour in the olive oil and lemon juice (don't worry if the mixture looks curdled at this stage), then lightly fold in the flour.
Wash the beaters thoroughly, then place the 4 of the egg whites and a pinch of salt into a clean bowl and beat until holding soft peaks. Gradually add the remaining ¼ cup of sugar substitute, continuing to beat, until the whites hold a stiff peak.
Carefully fold a little of the egg whites through the other mixture, then add the remainder and mix through gently. Pour the batter into the pan and knock the edge of the pan lightly against the kitchen counter to disperse any trapped air. If making cupcakes, fill each cup 3/4 full.
Bake for around 45 minutes until risen and golden, and a toothpick comes out clean. For cupcakes, bake approximately 25-30 minutes. Let cool for 10 minutes, before removing from pan.