Rustichella Lemon Oil Cake

Total Time:
1 hr 1 min
Prep:
15 min
Inactive:
1 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 10 ounces sugar
  • 6 ounces lemony oil, procedure follows
  • 4 eggs
  • 6 ounces milk
  • 14 ounces flour
  • 1 ounce baking powder
Directions

Preheat oven to 400 degrees

In a mixing bowl, combine the sugar, lemon oil, eggs, and milk. Mix all of these ingredients until well blended. Add the flour and baking powder and mix until you obtain a soft batter.

Grease a cake mold with butter and a little flour. Tap the excess flour out of the mold.

Slowly pour the cake batter into the mold and bake for 45 minutes.

To serve: Let cake cool and serve.

Lemony Oil:

Remove the zest (skin) from the lemons, taking care not to include the bitter white pith. Squeeze the lemon juice into a saucepan and add the zest and oil. Warm the oil over medium-low heat until it sizzles gently, about 4 minutes. Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon. Strain the oil and discard the zest. The mild flavor of pure olive oil balances nicely with the lemon. A full flavored extra-virgin olive oil however is too potent. If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil.

Remove the zest (skin) from the lemons, taking care not to include the bitter white pith. Squeeze the lemon juice into a saucepan and add the zest and oil. Warm the oil over medium-low heat until it sizzles gently, about 4 minutes. Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon. Strain the oil and discard the zest. The mild flavor of pure olive oil balances nicely with the lemon. A full flavored extra-virgin olive oil however is too potent. If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    Recipe courtesy of Food Network Kitchen