2 years, 6 months ago
Lemon Olive Oil Cake - recipe needed?
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M$1 Answer
Lemon Olive Oil Cake
------------------------------
(Spanish Cake Recipe With Olive Oil and Lemons, the original author to be credited.)
Ingredients
----------------
3/4 cup extra-virgen olive, plus a little extra for greasing the dish
1 1/2 cups all-purpose white flour
1/2 tspbaking powder
1/2 teaspoon baking soda
1/4 tsp fine sea salt
3 large eggs
1 cup sugar
3/4 cup plain full fat yoghurt
3 lemons, the finely grated zest of
Method
----------
1. With the oven rack in the center of the oven put it on to pre-heat at 325ºF. Lightly oil a 9-inch springform pan.
2. Whisk together all the dry ingredients in a medium-sized mixing bowl.
3. Using an electric mixer, beat eggs and sugar in another bowl on high speed for about 5 minutes, or until the mixture is pale and thick.
4. Add yogurt together with the lemon zest and beat them well using the mixer on medium speed, add oil all at once and reduce speed to low, gradually adding the flour mixture until blended. Now whisk the mixture by hand to make sure that all ingredients are mixed in well.
5. Pour the cake mixture into the pan or dish and put in the oven. Turn the dish at least once while baking and cook until the cake is golden and the it springs back into shape when a finger is lightly pressed in.
6. The edges should have shrunk away from the tin slightly too. This should take around 40 minutes.
7 .Leave to cool in the tin for 5 minutes and then turn it out onto a cooling rack to cool down completely.
8. Whisk up some cream and enjoy.
------------------------------
(Spanish Cake Recipe With Olive Oil and Lemons, the original author to be credited.)
Ingredients
----------------
3/4 cup extra-virgen olive, plus a little extra for greasing the dish
1 1/2 cups all-purpose white flour
1/2 tspbaking powder
1/2 teaspoon baking soda
1/4 tsp fine sea salt
3 large eggs
1 cup sugar
3/4 cup plain full fat yoghurt
3 lemons, the finely grated zest of
Method
----------
1. With the oven rack in the center of the oven put it on to pre-heat at 325ºF. Lightly oil a 9-inch springform pan.
2. Whisk together all the dry ingredients in a medium-sized mixing bowl.
3. Using an electric mixer, beat eggs and sugar in another bowl on high speed for about 5 minutes, or until the mixture is pale and thick.
4. Add yogurt together with the lemon zest and beat them well using the mixer on medium speed, add oil all at once and reduce speed to low, gradually adding the flour mixture until blended. Now whisk the mixture by hand to make sure that all ingredients are mixed in well.
5. Pour the cake mixture into the pan or dish and put in the oven. Turn the dish at least once while baking and cook until the cake is golden and the it springs back into shape when a finger is lightly pressed in.
6. The edges should have shrunk away from the tin slightly too. This should take around 40 minutes.
7 .Leave to cool in the tin for 5 minutes and then turn it out onto a cooling rack to cool down completely.
8. Whisk up some cream and enjoy.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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