My absolute favorite cake, and for good reason. It's delicious, foolproof, and virtually impossible to mess up. The olive oil makes every bite delicate and moist, and the oat flour adds a subtle, nutty depth. But the best part? Its unlimited versatility. It pairs with almost anything: citrus cream cheese, yogurt, extra olive oil, or fruit purée. Whatever you choose, I promise it will fit.

Ingredients

• ¾ cup extra virgin olive oil

• 2 large eggs

• 2 limes (zest grated)

• ¾ cup + 2 tablespoons sugar

• ⅔ cup milk

• ¼ cup freshly squeezed lime juice (~2 limes)

• 1½ cups oat flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

Instructions

1. Preheat oven to 175°C (350°F). Grease and line a 23 cm (9-inch) round cake pan with parchment paper.

2. Zest the limes directly into the sugar and rub it with your fingers to release the essential oils. Set aside while you prepare the remaining ingredients.

3. In a separate bowl, whisk together the oat flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, whisk the eggs, then slowly pour in the olive oil, whisking vigorously until combined and smooth.

5. Add the sugar with lime zest and mix. Then add the lime juice and milk and mix again.

6. Add the dry mixture and gently mix until the batter is almost uniform. Do not overmix.

7. Pour the batter into the prepared pan and bake for 30–45 minutes, until golden brown and the center springs back when lightly pressed. Do not open the oven for the first 30 minutes.

Enjoy! :*