Lemon olive oil cake
Lemon olive oil cake, from above
Non vegEggItaly

Lemon olive oil cake

A golden, tender cake made with olive oil and lemon. Stays moist for days, if it lasts.

60 minTime
4 gProtein each
mildSpice
Torta all'olio2 chapters · 1 min read

Make it your way

Grandma's wayOlive oil sponge with lemon zest.
The original
304kcalsame
4 gproteinsame
1 gfibresame
60minutessame

Torta all'olio d'oliva e limone.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Sugar¾ cup plus 2 tbsp
Egg3
Olive oil⅔ cup
Orange juice½ cup orange juice or milk
Lemonzest and juice of 2
Baking powder2 tsp
Salta pinch

Method

5 steps
  1. 1Whisk eggs and sugar until pale and thick.
  2. 2Whisk in olive oil slowly, then juice and zest.
  3. 3Fold in flour, baking powder and salt.
  4. 4Bake in a lined 22 cm tin at 175°C for 40 to 45 minutes.
  5. 5Cool, then dust with icing sugar.
Serve it like this

Serve thick slices on a plate dusted with icing sugar, with berries and a spoon of yoghurt or cream.

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Make it a meal

What goes with Lemon olive oil cake: a bread or rice, a side, something to drink and something sweet.

A little snack Caprese panini15 min
A little snack Bruschetta al pomodoro15 min
To drink Cappuccino5 min
To drink Caffè latte5 min
Something sweet Affogato al caffè5 min
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