I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Almond and Potato Olive Oil CAKE

Almond and Potato Olive Oil CAKE

Gluten free, dairy free, because it's supposed to be.

This cake is a riff on an almond, olive oil and lemon cake.  Almond and egg foam cakes, while perfect for tea can be quite dry.  Almond and olive oil cakes can be delicious, but I almost feel like the addition of some all purpose flour kills the purity of using what is around for this cake.  Potatoes, while they might seems dense and heavy once cooked, tend to add a lightness and moisture to whatever bread recipe they inhabit.  

When I hang out with my Canadian family, there are always potatoes around. My Uncle Robbie does justice to the humble potato every time.  Boiled, roasted or grilled and tossed with herbs and oil or a knock of butter.  In the case of this cake a leftover simple boiled potato was used, peeled please.

Anyone can make this cake. Stack it with fresh fruit and have a tremendous, allergy free (nuts yes please) cake,  made without substitution.

  • 2 cups Almond Flour (finely ground and firmly packed)

  • 1/2 cup Boiled Potato (firmly packed and then afterwards riced or mashed with a fork)

  • 1 Tbsp Cornstarch

  • 4 Eggs

  • 1/2 cup Granulated Sugar

  • Zest of One Large Lemon

  • 1/4 tsp Salt

  • 1/2 tsp Baking Soda

  • 1 tsp Baking Powder

  • 3 ounces freshly squeezed Lemon Juice

  • 4 ounces Olive Oil (mild olive oil works best. Save the spicy stuff for dressing your salad)


  • 4 ounces lemon juice

  • 2 ounces water

  • 6 ounces granulated sugar

  • zest of one lemon

Preheat oven to 350F with rack placed in center.  Spray and line with parchment circles, two 8-inch cake tins.

1, In a banne-marie, combine eggs and sugar. Begin whisking until the mixture becomes warm to the touch (110 F).

2. Continue whisking by hand or in a mixer fitted with a whisk attachment on medium speed until eggs form a thick glossy ribbon and reach full volume.

3. Meanwhile, whisk almond meal, baking powder, soda, salt and cornstarch. Fold in riced potato to combine well.

4. When eggs have reached full volume fold in lemon juice and zest. Fold in olive oil.

5. Sacrifice 1/3 of egg mixture to lighten almond potato mixture.

6. Fold in remaining egg mixture into potato mixture.

7. Pour equally into lined cake pans.

7. Bake 350F for 15 minutes, until golden.

8. Allow to cool in pan. Meanwhile disolve sugar in 2 ounces of water for syrup. Whisk in lemon juice and zest.

9. Invert cakes and brush with lemon syrup. Place one cake circle on cake platter and top with sliced fresh fruit and toasted almonds.

10. Place second layer on top and top with additional fruit and almonds.


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