This easy-to-make cake is moist (thanks to the olive oil), dense, and very satisfying with a cup of coffee or tea or a glass of Spanish sherry or Portuguese port. If you’re feeling fancy, arrange a paper doily on top of the cake before sifting powdered sugar over it. Carefully remove the doily to preserve the pattern.
Ingredients
- 1 1/2 cups cake flour
- 1/4 cup finely ground almonds
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup granulated sugar
- Zest from two lemons
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice
- Scant 1 cup of full-fat unsweetened Greek yogurt
- 2/3 cup extra virgin olive oil
- Powdered sugar to top the cake
Directions
Step 1
Preheat the oven to 375°F. Grease and flour a 9-inch cake pan.
Step 2
In a medium bowl mix together the flour, ground almonds, salt, and baking powder.
Step 3
Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest’s flavor.
Step 4
In a separate bowl, beat the sugar and eggs on medium high for about 2 minutes, using a hand mixer or stand mixer. Whisk in the lemon juice and Greek yogurt on low speed. While the mixer is running, add the olive oil in a thin stream. When the oil is incorporated, fold in the flour mixture by hand, using a rubber spatula. Stop mixing as soon as everything is combined; don’t overmix.
Step 5
Pour the batter into the prepared cake pan and bake about 50 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool on a wire rack for 20 minutes, then remove from the cake pan. Cool completely. Dust the top lightly with powdered sugar before serving.
Serves 8 — Recipe adapted from spanishabores.com