Lemon and olive oil cake.
Ingredients
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1 cup flour
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2/3 cup sugar
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1/4 cup milk
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2 eggs
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1/4 cup Olive Oil O&O 8
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3 1/4 cup
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1lb melted unsalted butter
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4 tbsp. soup melted unsalted butter
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1/2 tsp. tea baking powder
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1/2 tsp. tea baking soda
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Powdered sugar for decoration
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Candied lemon zest ***
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Zests of 3 lemons cut into thin ribbons
Preparation
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1. Cake (preparation) Preheat oven to 350°F. In a bowl, mix the sugar, butter, lemon juice and zest. Add the eggs, beating with a mixer for a few minutes, until the sugar is well dissolved. Add the olive oil in a drizzle. (mixture #1) In another bowl, combine flour, baking powder and baking soda. (mixture #2) At low mixer speed, add mixture #2 to mixture #1 alternately with the milk until the dough is smooth and homogeneous. Pour into a buttered 8-inch pan and bake for 45 minutes.
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2. Candied lemon zest (preparation) In a saucepan, place the zest and cover with cold water. Bring to a boil and drain immediately. Repeat 1 more time to eliminate the bitterness. Return the zest to the pan. Add the sugar and water then bring to the boil. Leave to simmer for 15 minutes. Remove the zest by draining it. In a small bowl, combine the zest and a little sugar, tossing to coat. Place on a plate to let them dry completely. Decorate the cake with the powdered sugar and the candied zest.
