Steamed Lemon Olive Oil Cake
Enjoy a tender, moist steamed Lemon Olive Oil Cake perfect for warm days with light lemon flavor and no oven heat required. Perfectly simple and delicious!
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Cooking tools:
- Dutch oven
- Cake pan
- Tongs
- Wooden spoon
- Whisk
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
- Parchment paper
- Aluminum foil
- Stove
- Serving platter
Ingredients
- 1 1/4 cup Super Sprout Whole Wheat flour or whole wheat pastry flour
- 1/4 cup finely ground almond meal or flour
- 1/4 cup semolina flour
- pinch sea salt
- 1 cup coconut sugar
- 1 teaspoon powdered vanilla (or pure vanilla extract)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 servings egg replacer ( I use Bob’s Red Mill)
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 cup (approx ) spring or filtered water
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