Moist lemon and olive oil cake
Photo credit: Céline de Cérou
Ingredients
For
6
personnes
- 200 g of flour
- 4 eggs
- 150 g sugar
- 2 c. a tablespoon of icing sugar
- 1 sachet of vanilla sugar
- 1 lemon (zest)
- 1 small tin of unsweetened condensed milk
- 1 sachet of baking powder
- 4 c. tablespoon of full-flavoured olive oil
- 1 c. a coffee spoonful of vanilla powder
- 1 a pinch of salt
For the tin:
- Olive oil
- 1 c. tablespoon of flour
Tip
Serving and accompaniment suggestion: dust the biscuit with icing sugar and enjoy with a compote of red berries. As for the olive oil, we recommend using a full-flavoured variety for its herbaceous aromas.
Instructions
- Grease a round cake tin and dust the inside with a tablespoon of flour. Turn it upside down to shake off any excess.
- Whisk the egg yolks together with the milk, the remaining sugar and the vanilla sugar until the mixture becomes creamy.
Add, in this order: the strong-flavoured olive oil, the (grated) lemon zest, the vanilla, and then the flour and baking powder, sifted together.
- Whisk the egg whites with a pinch of salt until stiff, then gently fold them into the mixture.
Pour the batter into the tin and bake in the oven at 180°C for 20 minutes.
- Turn the cake out of the tin and leave it to cool on a wire rack.
Tip
Serving and accompaniment suggestion: dust the biscuit with icing sugar and enjoy with a compote of red berries. As for the olive oil, we recommend using a full-flavoured variety for its herbaceous aromas.
You might also be interested in
Cherry muffins, almond crumble