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!
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This recipe is:
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
cake tin 15 cm
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.
a cake recipe with olive oil, a lactose free cake recipe
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Basil olive oil cake https://www.byandreajanssen.com/basil-olive-oil-cake/ 01/11/2015