-
1
Heat oven to 350 degrees.
-
2
Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
-
3
Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
-
4
In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes.
-
5
Beat in 1/4 cup olive oil, the lemon zest and the citrus juices.
-
6
Fold in the dry ingredients.
-
7
In a clean bowl, use an electric mixer to beat egg whites and salt until frothy.
-
8
Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes.
-
9
Fold a third of the egg-white mixture into batter.
-
10
Gently fold in remaining egg-white mixture in 2 batches.
-
11
Pour batter into pan.
-
12
Bake 30 to 35 minutes.
-
13
Remove from oven and cool.
-
14
Remove pan sides.
-
15
Invert pan, remove parchment and turn cake right side up onto a plate.
