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Lemon Olive Oil Honey Cake
Postre

Lemon Olive Oil Honey Cake

1 h 25 minPara 8Nutri-Score C€€
de @joeywellness2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • lemon (whole, boiled and blended)Frutas y verduras1 pieza
  • extra virgin olive oilDespensa120 ml
  • honey (for the batter)Despensa170 g
  • eggsLácteos3 piezas
  • oat flourCereales135 g
  • baking powderDespensa8 g
  • salt (pinch)Especias1 g
  • honey (for the whipped honey glaze, optional)Despensa85 g

por ración

Nutrición

279kcal

Carbohidratos
29 g
Proteínas
4 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Batidora de vaso
  • Bol
  • Espátula
  • Fuente de horno
  • Horno

paso a paso

Preparación

  1. Boil the lemon

    • Place the whole lemon in a saucepan of boiling water.
    • Simmer until the lemon is completely soft.
    Paso 1

  2. Blend the wet ingredients

    • Put the boiled lemon in a blender with the olive oil, honey and eggs.
    • Blend until completely smooth with no chunks of lemon left.
    Paso 2

  3. Make the batter

    • Pour the blended mixture into a bowl.
    • Add the oat flour, baking powder and salt.
    • Fold with a spatula instead of whisking, because of the oats.
    Paso 3

  4. Rest the batter

    • Cover the bowl with a towel and let it sit at room temperature so the texture doesn't turn gummy.
    Paso 4

  5. Bake the cake

    • Preheat the oven to 180 °C.
    • Pour the batter into a deep baking dish.
    • Bake until golden and a skewer comes out clean.
    Paso 5

  6. Whip the honey glaze

    • Whip the honey until pale and creamy.
    • Spread it over the cooled cake.
    Paso 6

  7. Slice and serve

    • Slice the cooled cake into portions.
    • Finish with a little lemon zest.
    Paso 7
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