Congrats to myself: today is my official blog anniversary and my blog has become two years. Two years where lots ofgreat recipes have passed the revue. Cakes, casseroles, cocktails, a wide variety and sorts of recipes. Connecting threadtopics. Halloween week is have just behind us, but also think of the Greek buffet, apple week, Jam and jelly week and off course things like Christmas.
Still have enough inspiration
And I have so much inspiration for the future. After the beer week will definitely come some Thanksgiving recipes but also Sinterklaas recipes are about to come and some ideas for a delicious raclette evening. An easy and luxuriousChristmas dinner, traditional Dutch dishes, budget meals, slim and healthy all are about to come in the near future. And of course if you have ideas, they are always welcome.
Baking cake without butter
This recipe for a pound cake is delicious and doesn't contain any butter. And I don't think anyone will notice. Therefor this cake is lactose-free. And yet very delicious.
💭 Top tips
- If you don't have any basil olive oil, you can use olive oil extra vierge which you warm until it's hot (but not yet boiling). Turn of the heat and add about 10 fresh basil leaves. Let it steep for about 10 minutes. Sieve and let it cool down to room temperature.
Did you make this recipe? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Basil olive oil cake
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- cake tin 15 cm
- 5 egg yolks
- 1 pinch salt
- ⅔ cups sugar
- ¾ cups olive oil basil flavor
- 2 tablespoons lemon juice
- ¾ cups flour
- 1 teaspoon baking powder
- 4 egg whites
- Preheat oven to 180 degrees Celsius.
- Oil in a cake tin and line the bottom with parchment paper.
- Mix in the first bowl the egg yolks with the pinch of salt and 60 grams of sugar until fluffy and pale yellow in about 3 minutes.
- Add the olive oil and lemon juice and whisk well.
- Place a sieve over the bowl and sift the flour and baking powder in the bowl. Fold the flour mixture carefully into the egg so that it stays airy.
- In a second clean bowl you beat the egg whites until almost stiff. While continuing to mix you add the sugar spoon by spoon, until the egg white is stiffened.
- Spoon 1/3 of the egg whites into the bowl with the egg yolk mixture and stir it gently but thoroughly through the batter.
- Spatula then gently the rest of the egg whites through the mixture and mix until the eggs are just mixed.
- Pour the batter into the cake tin and put in the oven.
- Bake for 40 minutes.
- Remove the cake from the oven and let it cool for 10 minutes, then loosen the cake on a rack and let it cool further.