Lemon and poppy seed cake made with olive oil from Nice PDO
Ingredients
For
6
personnes
- 180 g of flour
- 3 eggs
- 140 g of sugar
- 12 cl of olive oil from Nice PDO
- 1 sachet of baking powder
- 2 untreated yellow lemons
- 1 tablespoon of poppy seeds
Icing:
- 100 g icing sugar
- The juice of one lemon
Tip
For a bit of variety, you can replace the lemon juice in the icing with the juice of half a lemon and 1 tablespoon of Nice olive oil PDO.
Instructions
- Grate the zest of a lemon, then squeeze out the juice and set aside.
- Whisk the eggs with the sugar until the mixture turns pale and doubles in volume.
- Add the zest and juice of the 2 lemons.
- In a bowl, mix the flour with the baking powder, poppy seeds and salt. Gradually fold the egg, sugar and lemon mixture into the dry ingredients in several stages, using a whisk to prevent lumps from forming.
- Next, add the olive oil.
- Pour into a greased loaf tin and bake for 35 minutes in an oven preheated to 180°C (check whether it is cooked – the blade of a knife should come out clean; if not, continue baking).
- Leave to cool completely before turning out.
- Prepare the icing by mixing the icing sugar with the lemon juice. Ice the cooled cake with this mixture. Leave to set at room temperature for 1 to 2 hours. Decorate with slices of candied lemon, if desired.
Tip
For a bit of variety, you can replace the lemon juice in the icing with the juice of half a lemon and 1 tablespoon of Nice olive oil PDO.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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