Preview

Lemon cake with olive oil, white icing |

Brunch, Vegetarian, Sweet, Biscuit Dough, Fruits

A soft cake, a pleasure to taste or to offer

Note

To cook a syrup to 110°C / 230°F ideally use a sugar thermometer, otherwise keep a total boil for 2 to 3 minutes.

Ingredients

Recipe for 4 servings

Cake au citron

2 Unit(s)

Egg

150 Gr

Sugar

120 Gr

Flour

2.50 Gr

Baking powder

70 Gr

35% whipping cream

40 Gr

Olive oil

2 Large

Lemon zests

1 Unit(s)

Lime zest(s)

Icing syrup

50 Gr

Water

50 Gr

Lemon juice

50 Gr

Sugar

Preparation time: 90 min

Preheat your Oven at 350 °F

Cake

Mix the sugar with the zest, let it rest for 5 minutes, add the eggs and the cream, whip for 2 minutes at high speed.

Sift the flour with the baking powder, add to the mixture and mix, then add the warm olive oil.

Pour the mixture into a buttered/floured or lined (parchment paper) pan (16 cm long).

Ideally, before putting in the oven, draw a line of soft butter along the length of the cake (cookie), this will help to give it a nice crater when it comes out of the oven.

Bake for 60 minutes (depending on the oven), checking with the tip of a knife.

Ten minutes before the end of the cooking, prepare the syrup, it will be necessary to coat the cake at the exit of the oven, in its mould.
Sirop

In a saucepan, bring all the ingredients to a boil and cook until 110°C / 230°F.

Pour the syrup on the cake at the exit of the oven.