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Olive Oil and lemon Cake
by: Favuzzi
- Preparation 30 min
- Cooking 40 min
- Portions 4 pers.
Ingredients needed
Serves 4 to 6
- 180 ml (3/4 cup) sugar
- 250 ml (1 cup) all-purpose flour
- 5 ml (1 teaspoon) baking powder
- 2 eggs
- 60 ml (1/4 cup) crème fraiche
- 45 ml (3 tablespoons) Moderate intensity extra-virgin olive oil
- Zest of 1 lemon
- Juice of half a lemon
- 30 ml (2 tablespoons) limoncello (optional)
- 60 ml (4 tablespoons) white chocolate
Syrup
- 60 ml (4 tablespoons) water
- 45 ml (3 tablespoons) sugar
- Juice of half a lemon
Products used in this recipe
Steps of preparation
- Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius).
- Butter and flour a rectangular cake pan.
- Mix the lemon zest and juice with the olive oil, limoncello, sugar and cream.
- Add eggs and whisk gently to obtain a smooth batter.
- In another bowl, mix flour and baking powder, then incorporate into batter.
- Stir until completely blended.
- Pour into pan and put in the oven.
- Bake until a toothpick inserted in the centre comes out clean, about 40 minutes.
- In the meantime, prepare the syrup by bringing all ingredients to the boil, stirring from time to time.
- When sugar is completely dissolved, cook over medium heat for 3 to 5 minutes, stirring often.
- When the cake is out of the oven, leave it to cool, unmold, then pour syrup uniformly over the top in 2 to 3 times.
- Enjoy warm, garnished with a generous spoonful of melted white chocolate added just before serving.
- To store cake, carefully wrap in cling film and refrigerate.
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