Lemon Olive Oil Cake with Blueberry Sauce

Other than chocolate and anything, there is really no combination I love more than lemon and blueberry. When I came upon a lemon olive oil cake, I knew I could make it healthier and better by removing the refined sugar and adding a delicious blueberry sauce. The end result….perfect.

Ingredients:

Cake:

Oil spray for pan

1⁄2 cup fruity olive oil

1⁄2 cup + 1⁄4 cup granulated allulose (divided use) {can substitute organic granulated sugar if tolerated}

2 Tbsp. lemon zest

1⁄4 cup fresh lemon juice

4 large eggs, divided

2 cups blanched almond flour

1⁄4 cup tapioca flour

1 tsp. baking powder

1⁄2 tsp. salt

1⁄2 tsp. cream of tartar

Blueberry Sauce:

1 bag frozen wild blueberries (about 3 cups)

1 tsp. lemon juice

1 Tbsp. maple syrup

3 Tbsp. liquid allulose ( can use all maple syrup if sugar is not a problem)

2 Tbsp. water

Pinch of salt

2 tsp. organic corn starch or arrowroot powder

Directions:

1. Make blueberry sauce: Place berries, lemon juice, sweeteners and salt into a small

   saucepan and bring to a simmer. In a small glass, mix corn starch/arrowroot powder

   with 2 Tbsp. of water. Once berries are simmering, add slurry and simmer, mixing

   occasionally for about 3-4 minutes until thickened slightly. It will thicken further as it

   cools. Remove from heat and set aside or store in refrigerator for up to a week.

2. Make cake: Preheat oven to 325 degrees. Prepare a 9-inch springform pan (or cake

   pan) by spraying it with cooking spray. Line the bottom of pan with parchment paper

   and spray the paper.

3. In a large bowl, whisk together the olive oil, 1⁄2 cup granulated allulose, lemon zest and

   juice and egg yolks to combine. Place a mesh strainer over the top and sift in the

   almond and tapioca flours, baking powder and salt. Stir to combine.

4. Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whip attachment. Whip on medium high speed until foamy. With the mixer running,

   gradually add in the remaining 1⁄4 cup granulated allulose and continue to whip until the egg whites are shiny and hold firm peaks.

5. Fold one-third of the whipped egg whites into the prepared batter, then fold in the rest in two more additions. Scrape the batter into the prepared pan and smooth the top.

6. Bake for 35 minutes. Cake should be fully domed, and top will spring back when gently pressed. Let cake cool slightly, then loosen the edges with a small offset spatula or knife and

   release the sides of the pan. Invert the cake onto a wire rack, peel away the parchment, then turn it right side up and let cool completely. Dust with powdered sugar if you like and

   cover with blueberry sauce before serving.