• Gluten Free Olive Oil Cake Spray and Cook For the pan
  • ½ cup EVOO Flavourful and packs a nice punch
  • ½ cup Castor Sugar
  • 1/4 cup Castor Sugar (Not an error – divided use)
  • Finely grated zest of 1 a lemon/orange/naartjie You can focus on one flavour or do a mixture of
  • ¼ cup Fresh lemon juice or orange juice or a combo of both
  • 4 large eggs separated
  • 2 cups Almond flour
  • ¼ cup Coconut flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Sea salt
  • 1/2 teaspoon Cream of tartar
  • Citrus Gin Glaze
  • 2 tbsp Gin
  • 2 tbsp Orange Juice
  • 2 tbsp Lemon Juice
  • 100 grams Icing Sugar
  • Pink Peppercorns for decoration
  • Candied Citrus
  • 1 Lemon thinly sliced
  • 1 Naartjie Peel thinly sliced
  • 1 cup Castor Sugar
  • 1 cup Water


Switch oven on and preheat your oven a 160°C. Spray the bottom and sides of a 9-inch springform cake pan with Spray and Cook. Line the bottom of the pan with a round of parchment paper, and spray the parchment with spray and cook. You may use butter or if you looking for a vegan alternative – coconut oil.

In a large bowl, whisk together the olive oil, ½ cup sugar, citrus zest and juice, and egg yolks. Once all nicely combined place a sift over the top and sift in the almond and coconut flours, baking powder, and salt. Stir to combine

Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk the egg whites until foamy. Once it looks foaming with the mixer still, gradually add in the remaining ¼ cup sugar and continue to whisk until the egg whites are shiny, holding a firm peak.

Fold one-third of the whipped egg whites into the gluten-free batter, then fold in the remaining egg whites. Pour the batter into the cake pan. Make sure that it is nice and smooth on top.

Bake the cake until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly, it should be between 35 to 45 minutes. If you notice the cake is darkening too quickly, tent the top with a piece of aluminum foil to prevent it from burning. Once the cake is cooked take it out of the oven and allow for it to cool slightly, loosen the edges and release the sides if using a springform pan.

Turn the cake upside down on a wire rack. Peel the parchment, then turn right side up and let cool completely. Dust with icing sugar if using or follow the next steps for a boozy twist.

Citrus, Gin and Pink Peppercorn Glaze

In a mixing bowl sift the icing sugar so you don’t have any lumps. Nobody likes a lumpy glaze.

Add the gin, citrus juice and whisk until nice and smooth. It must be slightly runny.

Once the cake has completely cooled, poor over the glaze.

Sprinkle with a few pink peppercorns. To take the cake to another level make some candied citrus and put on top of the glazed cake.

Quick and Easy Candied Citrus

In a large saucepan, combine the castor sugar and water. Bring to a boil and reduce to a gentle simmer (med-low) and add lemon slices in a single layer and sprinkle the naartjie zest.

Simmer over medium-low (uncovered) for 20 minutes, gently flipping once or twice during the cooking process. Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.

Once cooled use on the cake to decorate. Keep the sugar syrup and add to your next cocktail.

Source: My Boozy Kitchen