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Extra Virgin Olive Oil Cake for a great awakening!

Famous chefs’ dinners, events and tastings: sometimes a food blogger’s life is really hard ;). And when the evening is coordinated to the smallest detail, it can happen to return home with a well-stocked kit to get the right start for the next day.

In this case, the organization was efficient and thorough and next day’s breakfast would have been very fresh, lemon flavored and signed by Franco Aliberti, the famous pastry chef born in 1985, who loves to make cakes using Extra Virgin Olive Oil as healthy and highly digestible fat.

Cake con olio EVO

After the first coffee and still a little sleepy, I wrote Franco asking for the doses of his almost ethereal, soft and extremely tasty cakes…

Shortly after a new email in the “Incoming” section, a look at the doses and from there the certainty that I  had:

–          the right oil to make them (Extra Virgin Olive Oil from Tuscany, the La Maliosa from the Fattoria La Maliosa, with a very delicate taste);

–          an excuse to use my brand new (so to speak, since considering the undersigned’s unrestrained passion for vintage, you can imagine where it came from 😉 ) loaf mold.

Thus hands-on …

Cake Soffice Limone ed Olio Extra Vergine di Oliva

Soft Cake Lemon with Extra Virgin Olive Oil (Recipe by Franco Aliberti)

Ingredients for a rectangular cake mold of 25 cm

200 g of fresh eggs (a little less than 4 small eggs)
20 g of organic lemon zest
200 g of sugar
20 g of wildflower honey (or invert sugar)
44 g of water
12 g of lemon juice
100 g of Extra Virgin Olive Oil La Maliosa (very mild flavor)
172 g of all purpose flour
6 g of baking powder (not vanilla flavored)
8 g of fleur de sel

To serve
Wild Berry Jam (optional)

Directions
Beat eggs with sugar, lemon zest, honey (or invert sugar) and salt. When everything will be firmly beaten, slowly add the liquids, i.e. water, lemon juice and olive oil. Sift the flour and baking powder and add them gently to the above. Transfer the mixture (which will be of medium density) in the rectangular cake mold covered with baking paper and bake in the preheated oven at 170 ° C for about 60 minutes, doing the toothpick test to check its internal cooking. Remove from the oven, unmold and transfer to a wire rack for cakes. Allow to cool completely before serving.

ricetta Cake Soffice Limone ed Olio Extra Vergine di Oliva

Sara Milletti – L’appetito vien leggendo

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