Lemon – Olive Oil Cake
with Limoncello Syrup & Crushed Pistachios
For the Cake:
Olive oil spray
7 ounces all-purpose flour, sifted
2 teaspoons baking powder
Pinch salt
7 ounces superfine sugar
Zest of 4 lemons
3 whole eggs
2 ounces fresh squeezed lemon juice
4 ounces plain Greek-style yogurt
4 ounces whole milk ricotta
5 ounces extra-virgin olive oil
Confectioner’s sugar, for dusting
3/4 cup coarsely chopped roasted/salted pistachios, as garnish
For the Limoncello Syrup:
7 ounces water
3 1/2 ounces superfine sugar
1/3 cup limoncello
Zest of 1 lemon
• Heat the oven to 350° F. Prepare an 8-inch cake pan (either springform or loose bottom): place a parchment paper round in the bottom of pan. Spray the inside of the pan with olive oil spray. And then, place a 6-inch tall parchment collar around the inside of the cake pan sides. Set aside.
• Place the sifted flour, baking powder and salt in a bowl. In another bowl, put the sugar and lemon zest. Using a hand mixer, combine well. Add the eggs and beat until the mixture is pale and doubled in size.
• Slowly add the lemon juice, yogurt, and ricotta, mixing continuously on low speed. Add the olive oil slowly in a steady stream and mix on low until incorporated.
• Fold in the flour mixture by hand and pour the batter into the prepared cake pan. Bake for 50 minutes or until a skewer inserted in the middle of the cake comes out clean.
• For the Lemon Syrup: Heat the water and the sugar in a small saucepan over medium heat until the sugar is dissolved. Add the limoncello and zest and boil for 3 – 5 minutes, until very syrupy. Set aside to cool before using.
• When the cake is ready, remove from oven and make many holes in the surface with a wooden skewer. Carefully spoon the lemon syrup over the top of the cake, allowing the cake to absorb the syrup. Allow the cake to cool completely.
• Remove from the pan, cut the cake into wedges, dust with powdered sugar and garnish with chopped pistachio nuts.
Makes one 9-inch round cake
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