This beautiful bundt cake will be a hit at your next gathering! It is made with almond flour, olive oil, Greek yogurt, lemon zest and ouzo! Glazed with white chocolate, and garnished with toasted almond slivers, lemon zest and dry edible rose petals. This is my take on a lemenoladopita, or lemon olive oil cake, which is a type of cake made in various areas of the Mediterranean Sea, where olive and lemon trees grow fervently.
Greece is abundant in olive oil and lemons, and we use them in so many ways, whether culinary, medicinally or in beauty. In a cake, lemon zest and juice add brightness, and the olive oil gives a fruity flavor to the cake. The cake is traditionally maked with flour, which if you are not following a gluten free or low carb lifestyle, you can actually swap 1:1.
Adding ouzo to this cake, elevates the flavor to the peak of Mt. Olympus!
My cake is sugar free, gluten free, low carb and keto friendly. Yes, even the white chocolate chips!
I recently purchased a silicone bundt pan that I have been dying to use. The amazing metal bundt pan that I already own, has a very intricate design. I have been using it for years on cakes made with all purpose flour with no problems what so ever. However, the two times that I tried to make a bundt cake with almond flour, despite how well I have greased and floured it, my cakes have been ruined by getting stuck in the design of the pan. So, I have decided that that gorgeous Nordicware bundt pan, with the beautiful design is better reserved for a regular bundt cake. Hence, I found this beautiful silicone one for my keto bundt cake on Amazon.
3 cups of almond flour (or 3 cups of all purpose flour if not following low carb of gluten free)
2 tbsp baking powder
1 cup your favorite sweetener (I use pure powdered monk fruit, and only need 1/4 tsp)
1 tbsp vanilla extract
2 tbsp ouzo
Lemon zest of 1 large lemon (or two small ones)
1/2 tsp of salt
juice of 1 lemon
1/2 cup Greek yogurt
1/4 cup of extra virgin olive oil
for the glaze:
7 ounces of white chocolate
2 tbsp butter
2 tbsp almond milk (any milk)
pinch of salt
Garnish with toasted almonds, lemon zest & dry edible rose petals
Preheat your oven to 350 F.
Start by beating the eggs and sweetener (whichever kind you use) till fluffy. Add in the yogurt, olive oil, lemon juice, zest, vanilla, and ouzo. In a separate bowl, mix the almond flour, baking powder and salt. Add the dry ingredients to the wet ingredients a little at a time to be sure that everything is well incorporated.
Grease a 10 inch bundt pan with an olive oil cooking spray. Pour in the batter and bake for 45 minutes.
Be sure to check if it’s done by piercing the cake with a skewer or knife, to make sure that it comes out dry.
Allow to cool for ten minutes before pulling it out of the bundt pan.
In a pan, dry roast your almond slivers till golden brown and remove from heat.
For the glaze:
In a small sauce pan, on low, warm up the butter and milk, just till the butter is melted. Add in the white chocolate chips and gently stir till melted. Remove from the heat and let it stand for around 5 minutes. If you pour the very hot glaze over the cake, it actually won’t stick to it. However, letting it cool for a few minutes so that the chocolate thickens up, will make grab on to the cake better.
Now, pour it over the cake. Sprinkle some of the almond slivers. Let it set for a couple of minutes in the refrigerator. Then take the all of the glaze that ran off into the dish, and pour that over the cake once again. Garnish with more almond slivers, lemon zest and dry rose petals.
I let it set in the refrigerator for 15 minutes and then bring it out and serve it at room temperature.