It’s a holiday weekend, the sun is shining and I feel like doing something special. I love lemons and I love olive oil, so here’s a neat Lemon Olive-Oil Cake that you can eat for breakfast, afternoon tea or after-dinner.
I looked at some different recipes from around the internet and I decided to use this Lemon Olive-Oil Cake recipe from Gourmet Magazine. But since I’m here in London, I had to convert the recipe into metric measurements. I often use this site for conversions, it’s really useful since they take into account the ingredient you’re using.
If you’re in Europe, here are the conversions for the recipe so you don’t have to google the shit out of it when you do it on your own. You’re welcome!Lemon Olive-Oil Cake by Gourmet Magazine 162 g olive oil 125 g cake flour 150 g granulated sugar plus 1 1/2 tbs of sugar* 1 large lemon 5 large eggs, separated (reserve 1 white for another use)** *I made a mistake with the sugar and only measured out 125g and I almost collapsed on the floor when I realised, but it was okay. Still sweet.
*I was too in the zone to google what to do with the extra egg white so I just flushed it down the sink. I know.
What I love about this recipe is that they remind you to not overbeat or over mix the ingredients. They say things like stir or mix ‘until just combined’. I love that! I sometimes get too enthusiastic with the electric hand mixer and I overbeat the batter which then gives me a gloopy mess. (Like chocolate chip cookies that come out looking like crepes). They also remind you to clean the beaters when switching from mixing the batter to beating the egg whites.
The cake is moist and not too sweet. Just the right thing for afternoon tea on a sunny Saturday afternoon followed by a long walk in the park.