- ½ cup cold-pressed, fruity olive oil
- ¼ cup honey
- ¼ cup sugar
- ½ teaspoon vanilla
- Zest of 1 lemon, about ½ teaspoon
- 40 drops citrus bitters
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, lightly whisked
- Powdered sugar, optional for sprinkling after the cake has cooled
Oil and flour a 9-inch round pan and set aside. Preheat oven to 350°.
Place the olive oil, honey and sugar in a medium-size mixing bowl. Beat on high for 1 minute, until fully incorporated. Add the vanilla, lemon zest and citrus bitters and beat again.
In another mixing bowl, place the flour, almond flour, baking powder, baking soda and salt and mix thoroughly with a fork.
Take the eggs and the flour mixture and, alternating the 2, pour into the olive oil mixture, mixing lightly between each addition.
Once all ingredients are in the same bowl, mix on high for about 10 seconds.
Pour the mixture into the floured pan. Allow this to rest for 15 minutes before baking. Place this pan in the oven and bake for 20–25 minutes, until an inserted toothpick comes out clean.
Cool and then dust with powdered sugar.