• 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 don't have many words to share, and it would be a pity to keep these recipes all for myself, like this lemon and olive oil teacake. I took inspiration from the recipe of Italian pastry chef Iginio Massari, simply replacing one ingredient.


A while ago, a fellow blogger held a small poll on her Instagram, asking whether readers were happier to read a story or simply jump to the recipe. I was surprised to see that 65% voted for the story.... because, TBH... I always skip it and go straight to the practical part 🙈🙈🙈. It's a couple of years that I am having this problem with novels too. I'm fine with essays and non-fiction (especial art books!), but I seem to have become unable to let myself be raptured by fiction... and I do hope to find a cure soon...

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

Working with images has made me more reserved. I feel I need to listen more, try to absorb and understand. Maybe it's a good thing, but I have also noticed that I confide myself less and less, and am really jealous of my privacy... but don't worry: I will soon share more lagoon stories and updates from islands and farms!


Meanwhile, I will leave you with this easy and delicious recipe for a lemon and olive oil teacake! It's nice and moist and, being with olive oil, it keeps well for about a week. Enjoy and talk soon!

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, 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