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all recipes
Cakes, Cookies, Delicacies
Olive Oil Cake
Details
15 min
40 min
print
BerlinKitchen
Ingredients
For one cake:
1 tsp lemon zest
130 g spelled flour
1/2 tsp baking powder
1/4 tsp
Rapunzel sea salt with iodine
1 ½ tsp fresh rosemary, finely chopped
4 large eggs
200 g
Rapunzel Cristallino raw cane sugar
90 ml
Rapunzel Olive oil Sicilia DOP cold pressed
2 1/2 tbs fresh squeezed lemon juice
Optional for serving:
20 g powdered sugar
or
Rapunzel Cristallino raw cane sugar, ground
Cream, ice cream
or fresh fruits
Details
15 min
40 min
print
BerlinKitchen
Olive Oil Cake
Method
Preheat oven to 175°C. Grease a 25 cm cake tin with olive oil or a 22 cm ring cake tin. Mix lemon zest, flour, baking powder, salt and rosemary in a bowl and set aside. In another bowl mix eggs and sugar and beat with an electric mixer until very fluffy and doubled in volume. Add the olive oil and lemon juice and mix. Finally add the flour mixture and incorporate everything. Transfer batter into greased cake tin and bake for about 40 minutes. Remove the cake from the oven and let cool off completely before you remove it from the baking dish. Serve dusted with powdered sugar, whipped cream, ice cream or fresh fruits.
Olive Oil Cake
Ingredients
For one cake:
1 tsp lemon zest
130 g spelled flour
1/2 tsp baking powder
1/4 tsp
Rapunzel sea salt with iodine
1 ½ tsp fresh rosemary, finely chopped
4 large eggs
200 g
Rapunzel Cristallino raw cane sugar
90 ml
Rapunzel Olive oil Sicilia DOP cold pressed
2 1/2 tbs fresh squeezed lemon juice
Optional for serving:
20 g powdered sugar
or
Rapunzel Cristallino raw cane sugar, ground
Cream, ice cream
or fresh fruits
Details
15 min
40 min
print
BerlinKitchen
Olive Oil Cake
Rapunzel Products
Olive oil Sicilia P.G.I., extra virgin
Cristallino cane sugar HAND IN HAND
Sea salt with iodine
HAND IN HAND
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