Quinta_solana_logotype_noir

Lemon cake with olive oil

Quinta_solana_recette_solstice_soleil_vert

Ingredients

For a 16cm cake pan:

  • 2 eggs (100g)
  • 150g sugar
  • 120g flour with incorporated yeast (or 120g flour and 2.5g baking powder)
  • 70g whole liquid cream
  • 40g of olive oil i.e 5cL
  • 2 organic lemons

For syrup:

  • 50g mineral water
  • 50g lemon juice
  • 50g powdered sugar

Cooking : 55 min Oven 150°C

Preparation

 

1. In a bowl or robot tank, pour 150g of sugar. With the zest of 2 lemons mix well to get a well-scented sugar. Then add 70g of liquid cream and two eggs. And whip for 2 minutes at max speed.

2. Pour the flour with the incorporated yeast. Restart the robot for a few seconds. Lightly cool 40g of olive oil (30s in the microwave max power) and add it. Mix.

3. Pour the dough into the mold. The ideal is that the mold is filled to 3/4.

4. Bake in an oven preheated to 150 ° rotating heat, on the second step starting from the bottom for about 55 minutes.

5. In a small saucepan, pour 50g of mineral water, 50g of sugar and 50g of lemon juice.

6. Then put this mixture on high heat (around 110 °C). You will then get a napping syrup. It will bring the acidity needed for a tasty cake.

7. Brush the cake still hot with all the syrup on top and sides.

Serve and enjoy!