Eat, Venture, Shoot: Tuscan Lemon & Olive Oil Cake | Food Photography | Travel Photography | Italy |
This recipe is one of the many from my Eat, Venture, Shoot trip to Europe. While I was in Cortona I took a full day Tuscan cooking class. One of our desserts (yes, there were more than one) was the typical traditional Tuscan lemon olive oil cake.
This cake is easy. Easy as....pie? Side note - I don' t know why people say that because I imagine pie is not easy to make. Anyways, this cake is literally idiot proof. If you do manage to mess it up, well then there probably is not much hope for you in the kitchen, so I don’t know what to say to you.
The ingredients are basic: milk (I have substituted almond or cashew milk before and it works fine), olive oil, fresh lemons, eggs, sugar, flour and baking powder. That’s it. No complicated measurements or instructions. The order doesn’t really matter. Just chuck it all in, mix it up and bake. And the best part about this cake? It tastes tons better the second day, so it’s a great option for a make ahead dessert.
300g flour (2c + 3 tablespoons)
250g sugar (1 1/4 cup)
1 cup milk
1/2 cup olive oil
2-3 teaspoons baking powder
zest of 2 lemons, grated
Preheat oven to 350F
Mix all ingredients together and put in a greased pan, or pan lined with parchment paper (a 9" pan works well)
Bake at 350F for 40 or until toothpick comes out clean.
Juice the 2 lemons and mix with 100g sugar (1/2 cup + 1 tablespoon)
Remove cake from pan and set to cool on a platter. Poke holes all over the cake and slowly dribble lemon juice mixture so that it seeps into the cake.