Makes 16, two-inch squares.
This is a one bowl, no fuss, gluten free, moist and delicious dessert. I cut it into squares, but you can experiment with other shapes and sizes. It’s nice to have on hand, refrigerated in an airtight container.
INGREDIENTS:
¾ cup honey
4 large eggs, at room temperature
¼ cup extra-virgin olive oil
Grated lemon zest from 1 lemon
4 tablespoons lemon juice.
3 cups superfine blanched almond flour
1 teaspoon baking powder
PREPARATION:
Preheat the oven to 325F.
Line a 9x9 square pan with parchment paper.
Place the honey and eggs in a large bowl and whisk to combine. Add the oil, lemon rind and juice, whisking to combine. Add the almond flour and baking powder continuing to whisk until smooth.
Pour the mixture into the pan and bake for 35-40 minutes or until golden and a skewer inserted comes out dry. Let cool on a wire rack for 10 minutes before unmolding. Cut into the shape of your choice and cool on a wire rack.
