What's better than eating a cake? Eating a cake that is not so guilt-ridden. I'm not saying it's guilt-free, but a cake without butter? I consider this an alternative to those trendy "clean" cake. This tangy, aromatic dessert is a treat on a hot summer day.
Ingredients
5 egg yokes
4 egg whites
3/4 cup + 1.5tbs sugar
1 lemon, zest and juice
1 cup cake flour
3/4 cup oilive oil
sliced almonds (optional)
How to
Pre-Heat the oven to 170 decree Celsius.
Beat the eggs and sugar together until fluffy, beat in the rest of the ingredients. Do not over beat the eggs as the cake will not rise.
Oil the bottom and sides of the pan.
Scatter almond slices and a table spoon of sugar at the bottom of the pan and pour the batter on top
170 degree celcius for 45 min for 9" pan
170 degree celcius for 55 min for 8" pan
cherish with raspberry preserve and tea on a hot summer days.
Ingredients
5 egg yokes
4 egg whites
3/4 cup + 1.5tbs sugar
1 lemon, zest and juice
1 cup cake flour
3/4 cup oilive oil
sliced almonds (optional)
How to
Pre-Heat the oven to 170 decree Celsius.
Beat the eggs and sugar together until fluffy, beat in the rest of the ingredients. Do not over beat the eggs as the cake will not rise.
Oil the bottom and sides of the pan.
Scatter almond slices and a table spoon of sugar at the bottom of the pan and pour the batter on top
170 degree celcius for 45 min for 9" pan
170 degree celcius for 55 min for 8" pan
cherish with raspberry preserve and tea on a hot summer days.