Basil olive oil cake
This basil olive oil cake contains no butter, yet is deliciously creamy. The hint of basil gives a special flavor to this cake, which does not dominate and combines very well. Delicious!
This recipe is:
[recipe_key]Equipment
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- cake tin 15 cm
Ingredients
- 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
Instructions
- 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 ⅓ 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.
Heb je dit recept geprobeerd?Laat het zien @byAndreaJanssen of tag #byAndreajanssen!