The Amalfi lemon…
I never met any lemon as juicy, as soft, with delicate acidity… and so much flavor in the zest. Only one Amalfi lemon will suffice for a cake – trust me.
… and I decided to combine this extraordinary lemon flavor with fresh blueberries.
I started with a long rectangular tarte baking tin with loose bottom which I oiled carefully. Later in the oven I put a sheet of baking parchment under the tin – just be sure that I wouldn’t have to clear up any mess produced by fruit juice in my oven.
There are only few ingredients like eggs, flour and sugar besides lemon and blueberries. Instead of butter I opted for olive oil because the mix of olive oil and lemon is unbeatable.
From earlier experience I knew that the blueberries will sink to the bottom of the tin. The cake itself is very soft and airy. I serve the cake slices upside down – and add some icing sugar on top.
Enjoy!
- 150 g fine sugar
- a pinch of salt
- 3 eggs
- 100 ml olive oil
- 150 g all-purpose flour
- ½ packet baking powder
- 1 lemon – an Amalfi lemon if possible! (zest & juice (about 40 – 50 ml))
- 100 g blueberries (fresh or frozen)
- 1 tsp icing sugar (for the finish)
- olive oil (for the baking tin)
- tarte baking tin w/ lose bottom (13 x 35 cm)
- baking parchment (for the oven)
- egg whisk (medium)
- grater (for the lemon zest)
- lemon squeezer
- sieve (for the flour)
- cooling rack
- small sieve (for the icing sugar)
- Zest the lemon & squeeze the juice. Set aside.
- Oil the tarte baking tin.
- Preheat the oven to 160° C fan.
- Mix flour & baking powder.
- Mix sugar, salt & eggs with the egg whisk until smooth.
- Add the olive oil & whisk.
- Add the flour mix – use a sieve to avoid lumps – & whisk.
- Add the lemon juice & mix.
- Fold in the lemon zest.
- Pout the mess into the tarte baking tin.
- Distribute the blueberries all over the cake. When baking the blueberries will sink to the bottom.
- Let it bake in the oven for at least 30 min. Put a sheet of baking parchment under the tarte baking tin.
- Make the famous test with the wooden pin .. and add another 5 min if necessary.
- Let the cake rest for about 10 min on a cooling rack. Then turn it upside down & remove carefully the tarte baking tin with the loose bottom. (Maybe it's necessary to loosen the cake from the rim with a wooden pin before…)
- When at room temperature add some icing sugar with a small sieve on top.
- The cake may be stored on the kitchen counter – covered – for up to 2 days. (Afterwards store it in the fridge – when anything is left…)
- Sorry: no experience with freezing!
