Lemon Olive-Oil Cake

Category: Confectionery
Lemon Olive-Oil Cake

Ingredients

Wheat flour 130 g
Sugar 130 g
Extra virgin olive oil 130 g
Egg yolk 5 pieces
Egg white 4 things
Lemon zest 1 PC
Lemon juice 1.5 tbsp. l
Salt 0.5 tsp

For sprinkling
Brown sugar 1 tbsp. l
Coarse salt 1 tsp

Cooking method

  • Lemons, olive oil and sea salt are a little Sicily right on your table ... A pie made from these simple ingredients is the embodiment of Italian style and part of the ritual of an afternoon espresso.
  • 1. Preheat the oven to 180C.
  • 2. Use your hands to mix the flour and zest of one lemon so that the possible lumps are as small as possible.
  • 3. In a large bowl, beat the egg yolks lightly until pale yellow, about 1 minute. Add butter, lemon juice and 100g sugar. Beat the yolks for another three minutes.
  • 4. Using a spatula, transfer the yolks to the flour and mix well until smooth.
  • 5. In another large bowl, beat the egg whites (for best results, it is best to pre-chill the proteins in the refrigerator for 30 minutes). Add half a spoonful of salt to the proteins. Whisking the whites at low speed, gradually add the remaining (30g) sugar. Continue whisking the mixture until peaks.
  • 6. Use a spatula to transfer the whipped egg whites to the flour mixture and gently stir the whites into the flour mixture (do it strictly in one direction, for example, only clockwise).
  • 7. Brush a 22cm tin with olive oil. Pour the mixture into the mold. Sprinkle brown sugar on top and then coarse salt.
  • 8. Bake for 25 minutes. Unwrap 180 degrees and continue to bake for another 25 minutes until a nice dark brown color. Check readiness with a wooden stick.
  • 9. Cool the finished cake on the wire shelf.
  • Lemon Olive-Oil Cake
  • Lemon Olive-Oil Cake
  • Lemon Olive-Oil Cake
  • Lemon Olive-Oil Cake
  • Lemon Olive-Oil Cake
  • Lemon Olive-Oil Cake
  • 10. Bon appetite (Bon appetit, Italian)!

The dish is designed for

1 cake

Time for preparing:

1:10 - 1:30

Cooking program:

Oven

Note

1. To achieve the true Italian taste, do not add salt when whipping the whites, but use only a teaspoon of coarse salt to sprinkle on the cake before baking.

2. This is my adaptation of a recipe from Brooklyn's Beloved Bakery, Dawn Casale and David Crofton's book "One girl cookies".

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Vilapo
Idol32, I am very interested in trying the taste of such a cake, precisely because of the salt and sugar on top, I take it to bookmarks
qdesnitsa
As always, you are at HEIGHT. Thank you. A pie has already floated to the bookmarks!
Idol32
Thank you, colleagues. The pie, in my opinion, is very good. And what makes it so is salt. Coarse sea salt. Sugar gives a thin, almost (it is not transparent) caramel crust and salt gives a piquancy to the taste. The first taste is lemon and salt, then comes the moderate sweetness and softness of olives. Again, in my opinion, this is very tasty (also, for example, I really like the traditional drink of southern Crete - ricina, a white wine with pine resin, which very few people generally like)
qdesnitsa
Quote: Idol32

Thank you, colleagues. The pie, in my opinion, is very good. And what makes it so is salt. Coarse sea salt. Sugar gives a thin, almost (it is not transparent) caramel crust and salt gives a piquancy to the taste. The first taste is lemon and salt, then the moderate sweetness and softness of olives comes. Again, in my opinion, this is very tasty (also, for example, I really like the traditional drink of southern Crete - ricina, a white wine with pine resin, which very few people generally like)
well, how do you say the taste and color ...
Vilapo
Quote: Idol32

Again, in my opinion, this is very tasty (also, for example, I really like the traditional drink of southern Crete - ricina, a white wine with pine resin, which very few people generally like)
to begin with, you should at least try this drink in order to understand whether you like it or not
Crochet
For a true Italian flavor, do not add salt when whipping the whites, but use a teaspoon of coarse salt to sprinkle on the cake before baking.

Idol32 , I understood correctly, you can safely exclude half a teaspoon of salt from the recipe? So tastier ?!

Expand 180 degrees

And if you bake with convection (I bake everything on convection, I love it), in this case, you need to unfold the cake pan?

I understand that this is done to obtain a more uniform color of the upper crust? Or for some other purpose?

Idol32
I've tried this and that. And with salt inside and without it. In addition, I know for sure that Italians do many things without salt and only sprinkle the dish with coarse salt. Focaccia with rosemary and salt, for example. So this cake can only be sprinkled with salt, it will only get better. The main thing is not to overdo it with salt. Even though I end up pouring a flat teaspoon on top, my better half believes that salt can be put in less.

Yes, you need to unfold it for even cooking. Probably it will be good with convection, evenly and there will be no need to twist the cake pan.
MariS
Quote: Idol32

Thank you, colleagues. The pie, in my opinion, is very good. And what makes it so is salt. Coarse sea salt. Again, in my opinion, this is very tasty (also, for example, I really like the traditional drink of southern Crete - ricina, a white wine with pine resin, which very few people generally like)

And I was delighted with Ritsina, even brought home from the island of Corfu and sipped a drink and the memories of Greece ..
I came to you, Idol32, Express your admiration for another amazing recipe!
I haven't been to Sicily yet, but I already want to go there ...
I often bake your bread, and now I will try the cake as well.
Idol32
Thank you! Try this tart with a cup of espresso - delicious!
Gael
Thank you! The pie has gone to the zakazki, queue for espresso
Crochet
And I baked it on May 1, and with thanks I just got there ...

Idol32 Thank you so much from my eaters, I myself don't eat pies, but my daughter didn't have enough, more of the pie ended before it even started ...

My tasters are delighted, both two (mom and husband) !!! And mamulkina is so inAPCe said that enow her very - the most, favorite - favorite lemon pie !!!

Here's the current solka next time asked to add ...

My teddy bear :

]Lemon Olive-Oil Cake

Plucked from all sides:

]Lemon Olive-Oil Cake

There is no section, there is a fault ...

They tore off Mishka's paw (s) ...

Lemon Olive-Oil Cake

I didn't put salt in the dough at all, only on top, atSyo as it should be, sea, large, 1 tsp. (6 gr.)
Idol32
We are waiting for the photo!

And how much salt was there in the pie that the family asked for more next time?
Anna1957
So the pie is more of a snack plan, not sweet? Somehow I can't imagine an unsweetened lemon pie, although I really like to add seasoning from sauerkraut lemons to meat and fish.
Crochet
Yes, he is sweet, Anechka, sweet) ...

My mommy loves him !!!
Anna1957
Quote: Krosh

Yes, he is sweet, Anechka, sweet) ...

My mommy loves him !!!
In composition and in appearance - biscuit. But a spoonful of coarse salt on top
Is olive oil a must? Corn will not give a ride?
Rada-dms
An interesting recipe, I will definitely fulfill it! Thank you so much!!
Rada-dms
Quote: Anna1957

In composition and in appearance - biscuit. But a spoonful of coarse salt on top
Is olive oil a must? Corn will not give a ride?
I baked Italian road sweet bread with grapes, there was salt and sugar on top, wine vinegar and pepper, very interesting, you can't come off. So I can imagine how delicious this recipe will be!
Crochet
Quote: Anna1957
But a spoonful of coarse salt on top

Anya, it's a tea spoon ...

All the salt of the pie is in this spoonful of salt !!!

Try it, I think you will not be disappointed !!!

I won't tell you about oil, I bake with olive oil) ...

But if I hadn't had an olive one, I would have easily decided on a corn one ...

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