Lemon tea cake with olive oil
Jul. 1st, 2017 09:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lyornQuickly made, and good to strong black tea. Will probably keep a few days. (If not eaten before.)
Heat the oven to 180°C. Grease a 28 cm spring form (26 will do, too, but 28 will have more caramelised surface) and dust with breadcrumbs.
Take the zest off one lemon, then press the juice from the lemon. Pass the juice through a fine sieve.
Measure and mix: 225 grams of flour, add 1/2 teaspoon of baking soda, 1.5 teaspoons of baking powder, and 1/2 teaspoon of salt.
Beat three eggs and 220 grams of sugar with a pinch of salt until nearly white. (A food processor will do this in ~5 minutes.) Add the lemon juice and peel while you're at it.
Stir in 125 grams of yoghurt. Then quickly fold in the flour mix. Finally, stir in 125 grams of Olive oil.
The result is a very fluid dough. Pour it in the form, and bake for ~45 minutes. The top should be caramel brown, and a toothpick should come out clean. Let it cool in the open oven for 5 minutes, then take it out. Leave it in the form until you can take it out without oven gloves.
Sprinkle the upper (caramel) side with icing sugar. If you have candied lemon slices or peeled almonds, those make a good decoration. Glue them on with a bit of icing.
I made this yesterday, we tried it today, and liked it. The olive oil taste was strong before baking, but unobtrusive after.
Notes:
Sugar: I used 2/3 white sugar and 1/3 brown sugar.
Flour: I used 2/3 fine spelt flour and 1/3 whole grain wheat flour.
Yoghurt: I used full fat unsweetened yoghurt.
Oil: I am unsure if the recipe said "125 grams" or "125 ml". The latter would be 100 grams.
Ideas:
Replace 50 grams of the flour with 150 grams ground almonds.
Or walnuts.
Do not add the lemon juice, and reduce sugar accordingly. Cook a syrup from juice, sugar, and a little water (to make up for losses during cooking), and soak the cake with it.
A splash of limoncello might not be too bad, either.
Glaze with a thin lemon icing, for easier decoration or if you do not like icing sugar to go everywhere.
ETA (Jul 3): I just ate the last piece. Still good. Also good with summer fruit compote.
ETA (Jul 28) Even better (changes underlined):
Use: 50 grams of seminola, 140 grams of flour mix as above, 100 grams of ground almonds, 1/2 teaspoon of baking soda, 1.5 teaspoons of baking powder, 1/2 teaspoon of salt.
3 eggs, pinch of salt, 100 grams of golden cane sugar, 120 grams of white sugar, peel and juice of 1 lemon, keep 1 tablespoon lemon juice back.
125 grams of yoghurt, and 100 grams of olive oil.
When done and halfway cooled, mix the leftover lemon juice with 100 grams of icing sugar. This should give a thin, semi-transparent glaze. Glaze the cake and decorate with almonds and candied lemon slices.
Heat the oven to 180°C. Grease a 28 cm spring form (26 will do, too, but 28 will have more caramelised surface) and dust with breadcrumbs.
Take the zest off one lemon, then press the juice from the lemon. Pass the juice through a fine sieve.
Measure and mix: 225 grams of flour, add 1/2 teaspoon of baking soda, 1.5 teaspoons of baking powder, and 1/2 teaspoon of salt.
Beat three eggs and 220 grams of sugar with a pinch of salt until nearly white. (A food processor will do this in ~5 minutes.) Add the lemon juice and peel while you're at it.
Stir in 125 grams of yoghurt. Then quickly fold in the flour mix. Finally, stir in 125 grams of Olive oil.
The result is a very fluid dough. Pour it in the form, and bake for ~45 minutes. The top should be caramel brown, and a toothpick should come out clean. Let it cool in the open oven for 5 minutes, then take it out. Leave it in the form until you can take it out without oven gloves.
Sprinkle the upper (caramel) side with icing sugar. If you have candied lemon slices or peeled almonds, those make a good decoration. Glue them on with a bit of icing.
I made this yesterday, we tried it today, and liked it. The olive oil taste was strong before baking, but unobtrusive after.
Notes:
Sugar: I used 2/3 white sugar and 1/3 brown sugar.
Flour: I used 2/3 fine spelt flour and 1/3 whole grain wheat flour.
Yoghurt: I used full fat unsweetened yoghurt.
Oil: I am unsure if the recipe said "125 grams" or "125 ml". The latter would be 100 grams.
Ideas:
Replace 50 grams of the flour with 150 grams ground almonds.
Or walnuts.
Do not add the lemon juice, and reduce sugar accordingly. Cook a syrup from juice, sugar, and a little water (to make up for losses during cooking), and soak the cake with it.
A splash of limoncello might not be too bad, either.
Glaze with a thin lemon icing, for easier decoration or if you do not like icing sugar to go everywhere.
ETA (Jul 3): I just ate the last piece. Still good. Also good with summer fruit compote.
ETA (Jul 28) Even better (changes underlined):
Use: 50 grams of seminola, 140 grams of flour mix as above, 100 grams of ground almonds, 1/2 teaspoon of baking soda, 1.5 teaspoons of baking powder, 1/2 teaspoon of salt.
3 eggs, pinch of salt, 100 grams of golden cane sugar, 120 grams of white sugar, peel and juice of 1 lemon, keep 1 tablespoon lemon juice back.
125 grams of yoghurt, and 100 grams of olive oil.
When done and halfway cooled, mix the leftover lemon juice with 100 grams of icing sugar. This should give a thin, semi-transparent glaze. Glaze the cake and decorate with almonds and candied lemon slices.
