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.
- 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
Preheat the oven to 375°F. Grease and flour a 9-inch cake pan.
In a medium bowl mix together the flour, ground almonds, salt, and baking powder.
Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest’s flavor.
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.
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