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Olive Oil Cake Recipe

Lemon Olive Oil Cake

This dessert recipe was inspired by French pastry chef - Pierre Hermé.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine French
Servings 8 people

Ingredients
  

  • 2 Egg Yolks
  • 2 Egg whites
  • 110 g (4 oz) Good Quality Olive Oil
  • 60 g (2 oz) brown sugar
  • 100 g (3.5 oz) Rice Flour or gluten-free flour
  • 1 tsp Baking Powder
  • 2 tbsp lemon juice
  • Sea Salt

Instructions
 

  • Pre-heat the oven to 175C (350F).
  • Beat the egg yolks with sugar and lemon juice until pale.
  • Add the olive oil gradually, proceeding to beat on a low speed.
  • When the mixture is homogenous, add the flour, baking powder and salt. Mix well on a low speed.
  • In a separate bowl, beat the egg whites with a pinch of salt until stiff.
  • Fold the egg whites into the dough. Be careful to preserve the air, do not over mix.
  • Place a metal cake ring on the baking tray covered with parchment paper. Or use a loaf pan (I used a glass baking pan, greased with olive oil).
  • Bake in a preheated oven for 20-22 minutes or until the knife comes out dry.
  • While still hot, sprinkle over the sugar with salt to create a nice crust.
  • Sprinkle over some dried flower leaves, or fresh rosemary (as shown above) to decorate (photo below shows a mix of violets and hibiscus).
    Olive Oil Cake Recipe
Keyword Cakes, Citrus, French Desserts, Lemon, Olive Oil
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