This could become my favourite summer cake recipe. It’s perfect on its own at breakfast, or served with whipped cream and fresh summer berries. This Spanish lemon olive oil cake is easy to make and packed with lemon flavour. It’s extra moist from the addition of ground almonds.
INGREDIENTS
180 g Self raising flour
30 g ground Almonds
1 teaspoon of salt
2 teaspoons baking powder
200g granulated sugar
Zest from two lemons
3 large eggs
60 ml freshly squeezed lemon juice
220ml of full fat Greek yogurt
160ml Spanish extra virgin olive oil
Icing Sugar to top the cake
METHOD
Preheat your oven to 190°C and grease and flour a 24 cm cake pan.
In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.
Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest’s flavour.
In a mixer, beat the sugar and eggs for about two minutes (the mixture should have doubled in size and lighter in colour. Whisk in the lemon juice and Greek yogurt on a low speed. Finally, add the olive oil by slowly drizzling it in while mixing on low.
When combined, fold in the flour mixture by hand.
Pour the batter into the greased and floured cake pan and bake about 50 minutes or until a toothpick inserted in the middle comes out with only a few crumbs).
Take your cake out of the oven and let cool for at least 20 minutes before removing from the cake pan.
Just before serving dust with the icing sugar.
Original Recipe Spanish Sabores
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