Lemon Cake for Camp Oasis

Yield: Single  9” cake

Serving Size: 1/8^th of the cake

Ingredients

• 2 1/2 cups almond flour
• 1 1/2 lemons, juiced and zested
• 4 eggs
• 1/2 cup coconut flour
• 1/3 cup olive oil
• 3/4 cup honey
• 2 tsp baking soda
• 1 tsp vanilla extract

Directions

1.  Preheat oven to 350 F.
2. Combine all ingredients except the flours in a blender and puree.
3. Pour the puree into a bowl. Add the flours to the bowl, mix until homogeneous.
4. Pour into a 9” spring form pan, bake for 25-30 minutes until cooked through and brown on top.
5. Glaze with lemon curd icing.

Recipe courtesy of Chef Travis Bettinson