• Nicoletta Fornaro

Lemon and Olive Oil Tea-Cake

Lemon and Olive Oil Tea-Cake

Lemon and Olive Oil Tea-Cake - recipe
Lemon and Olive Oil Tea-Cake - recipe

I do realise that until last year I used to write richer recipe-posts, but the truth is that lately I am mentally busy in a variety of things and don't have many words to share. I still thought you might enjoy a slice of lemon and olive oil cake, so I gathered some pictures and drafted ingredients and method below. Hope you will like the cake :-)

Lemon and Olive Oil Tea-Cake - recipe
Lemon and Olive Oil Tea-Cake - recipe
Lemon and Olive Oil Tea-Cake - recipe

RECIPE

LEMON AND OLIVE OIL TEA-CAKE


Ingredients:

200 gr sugar

200 gr eggs (about 3/4 eggs)

70 gr lemon juice

20 gr lemon zests

200 gr 00 flour

74 gr almond flour (or potato flour)

140 gr e.v.o. oil

1,5 gr salt

7 gr baking powder


Method:

1) Sift the flours and baking powder twice and keep aside.

2) In a bowl, put sugar, lemon zests, lemon juice, salt, and eggs, and whisk for about 5 minutes.

3) Add half of the dry powders to the bowl, amalgamate, add the olive oil in 4 times, and finally add the remaining dry powders.

4) Grease a baking tin, pour the mixture, and bake in a pre-heated oven at 180° for 50 minutes.

5) Let cool before removing from tin.

Lemon and Olive Oil Tea-Cake - recipe
Fotografa Food e StillLife a Venezia (Veneto - Italia) | Nicoletta Fornaro