I came across quite a few olive oil cakes while working in Italy, and I really appreciated their delicate, not-too-sweet nature. This one is a subtle, simple, and satisfying dessert, lightly flavored with a hint of citrus. High in skin-healthy vitamin E and stress-reducing magnesium, it’s a treat that won’t spike your blood sugar and will keep you feeling content.

INGREDIENTS:

MAKES 9 SERVINGS

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup honey
• 1/4 cup oil
• 1 tsp vanilla extract
• Lemon and orange zest
• 3 tbsp orange juice
• 1 tbsp lemon juice
• 2 tbsp flax meal
• 6 tsp water

DIRECTIONS:

• In a large bowl, combine the almond meal, baking powder, baking soda, and salt.
• In a medium bowl, whisk together the remaining ingredients until smooth. Add to the dry ingredients and stir until you have a smooth batter.
• Pour the batter into the prepared pan.
• Bake for 25 minutes at 350 degrees, until golden and it springs back lightly when touched. Remove and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
• Store in an airtight container in the fridge for up to 4 days.

Mikaela Reuben is a renowned celebrity private chef and nutrition consultant. This recipe was originally featured in her book, Eat to Love .