Serves : 4
Amalfi Lemon Zest Cake with Olive Oil is a traditional Italian dessert that is both simple and elegant.
This cake is typically made with fresh zest and high-quality extra-virgin olive oil, which gives it a unique flavour and texture.
The cake itself is light and fluffy with a delicate crumb, while the lemon zest adds a bright, tangy flavour that is balanced by the subtle earthiness of the olive oil.
It's a delightful and flavorful taste that combines the bright and citrusy essence of Amalfi lemons with the rich and smooth quality of olive oil.
The use of olive oil in this cake not only adds a unique taste but also creates a moist and tender texture. Here's a basic recipe to guide you in making this delicious treat.
The texture of the cake is slightly dense, but not heavy, and it has a moistness that is both comforting and refreshing.
- ⅓ cup Amalfi Lemon juiced
- 2 ½ cup Oat Flour
- ½ cup Olive Oil
- 1 ¼ cup Coconut sugar
- 3 teaspoon Baking Powder
- 1 cup Oat Milk
- 2 teaspoon Amalfi Lemon Zest
- Pinch of Pink Salt
Preheat your oven to 180°C (355°F).
- Add all the dry ingredients (oat flour, sugar, baking powder and salt) to a large bowl. Mix until there are no lumps. Add all the wet ingredients (oat milk, olive oil, lemon juice and lemon zest) and mix until smooth.
Pour the cake batter into your prepared pan. Smooth the surface if necessary.
Bake the cake for 1 hour or until you can insert a toothpick in the centre of the cake and there's no wet batter on it.
- As this is a moist cake, some crumbs on your toothpick are fine. If the top of the cake is browning too quickly on top, carefully tent the pan with aluminium foil.
Allow the cake to cool in the loaf tin for 10 minutes then let the cake cool on a cooling rack.