Almond flour is a popular choice for Passover baking due to its gluten-free nature. Traditional wheat flour is not permitted during the holiday, and nut-based flours like almond flour provide a rich, moist texture that is often missing in other gluten-free options. Additionally, almond flour is high in protein and healthy fats, making it a nutritious alternative.

Almond flour serves as the main ingredient in this cake, providing moisture and a tender crumb. It is advisable to use blanched almond flour for a lighter color and texture.

Using olive oil adds depth to the flavor profile of the cake while ensuring it remains dairy-free. Extra virgin olive oil is recommended for its robust flavor, which complements the citrus beautifully.

The cake can be flavored with lemon zest and juice, but you can also experiment with other citrus fruits like oranges or tangerines. The acidity from the citrus balances the richness of the olive oil and almond flour.

Eggs are crucial for structure and moisture in this cake. They help bind the ingredients together and contribute to the cake’s light texture.

2 ½ cups almond flour
¾ cup tapioca starch
½ teaspoon baking soda (if not strictly kosher for Passover)
¼ teaspoon salt
¾ cup honey or sugar
⅓ cup extra virgin olive oil
¼ cup lemon juice (or juice from your chosen citrus)
3 large eggs
1 tablespoon lemon zest (or zest from your chosen citrus)

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil.

Mix Dry Ingredients: In a large bowl, combine almond flour, tapioca starch, baking soda (if using), and salt.

Combine Wet Ingredients: In another bowl, whisk together the honey, olive oil, lemon juice, eggs, and lemon zest until well combined.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Bake: Transfer the batter to the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve it plain, or dress it up with a lemon glaze made from lemon juice and powdered sugar, or a dollop of coconut yogurt for a dairy-free option.

Citrus Variations: Feel free to substitute lemon with other citrus fruits like Meyer lemons, oranges, or blood oranges for a unique twist.
Serving Suggestions: This cake pairs wonderfully with fresh berries or a citrus drizzle. For an extra touch, consider adding a sprinkle of powdered sugar on top before serving.
Make Ahead: This cake can be made a day in advance and stored in an airtight container. It often tastes even better the next day as the flavors meld.

This Almond Flour Citrus Olive Oil Cake is a delightful addition to your Passover celebrations. Its moist texture, combined with the bright flavors of citrus and the richness of olive oil, makes it a crowd-pleaser. Not only is it compliant with Passover dietary laws, but it is also a treat that everyone will enjoy, regardless of dietary restrictions. Enjoy baking and celebrating with this delicious cake!