Lemon cake with olive oil
Description
The recipe won't take much time. This lemon pie is incredibly tender and airy. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Line the bottom of a pie pan with parchment paper and brush with olive oil. Place the pan on the middle rack and preheat the oven to 175 degrees. Finely grate lemon zest to yield 1 1/2 teaspoons, and mix it with the flour. Cut the lemon in half and squeeze to obtain 1 1/2 tablespoons of lemon juice.
- 2
Step 2
2. Separate the egg whites from the yolks. Beat the yolks and 1/2 cup of sugar together in a large bowl with an electric mixer at high speed for 3 minutes. Reduce the speed to medium and add olive oil and lemon juice, beating until combined. Add flour to the mixture and stir with a wooden spoon.
- 3
Step 3
3. Beat the egg whites from 4 eggs with 1/2 teaspoon of salt in a large bowl into a foam at high speed, then add 1/4 cup of sugar and continue beating the whites for about 3 minutes.
- 4
Step 4
4. Carefully add one-third of the egg whites to the yolk mixture and stir. Then add the remaining egg whites and gently mix. Pour the batter into the pan and evenly sprinkle the remaining 1 1/2 tablespoons of sugar on top.
- 5
Step 5
5. Bake the pie until golden brown, about 45 minutes. Let cool in the pan for 10 minutes, then remove from the pan using a thin knife.
- 6
Step 6
6. Let the pie cool to room temperature, about 1 1/4 hours. Remove the parchment paper from the bottom of the pie, transfer the pie to a serving plate, cut into pieces, and serve.