Baked sweet, rich in flavour and intensity from the acidity of the lemon and the addition of extra virgin olive oil.
Materials
300 gr. flour for all uses
220 gr. white sugar
2 tsp. sweet baking powder
1/4 tsp. sweet salt
180 ml extra live olive oil, mild in taste
Four eggs
60 ml freshly squeezed lemon juice
1 tsp. soup + ½ tsp. sweet lemon zest (from 1 large lemon)
1 tsp. sweet liquid vanilla
For the icing
140 gr. powdered sugar
2 tsp. tablespoons of freshly squeezed lemon juice
and poppy seeds for serving
Procedure
Step 1
Preheat the oven to 160°C in the air (or 180°C in the resistances). Grease a rectangular pan and line it with greaseproof paper so that the edges protrude on the long sides (later, we will pull the cake to unmold it easily).
Step 2
Mix the flour, sugar, baking powder and salt in a bowl with an egg beater. In another bowl, beat the olive oil, eggs, lemon juice, zest and vanilla with an egg beater. Transfer the liquid ingredients to the solids and "fold" with a marise until no more flour is visible (no more).
Step 3
Pour the mixture into the pan and bake for 55-60 minutes or until a knife inserted into the middle of the cake comes out clean.
Step 4
Leave aside for 5' to cool and then unmold by pulling up the edges of the parchment paper. Let the cake cool completely on a wire rack.
Step 5
Icing: Mix powdered sugar with one spoonful of lemon juice. Add as much juice as needed to make the icing so watery that it falls relatively easily, and pour it over the cold cake. Sprinkle with poppy seeds and serve.
Editing: Richard Makin, Edd Kimber, Maunika Gowardhan- Photography: Danielle Wood- Styling: Faye Wears- Food Styling: Adam Bush
READ MORE: Greek Honey Cheesecake (Melopita) from The Life of Loi: Mediterranean Secrets.
