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lemon and blueberries in an olive oil cake
Servings: 8
ingredients:
  • 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)
equipment:
  • 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)
how to:
  • 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.
storage:
  • 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!