Wednesday, February 6, 2013

The sunshine cake


 

When I was little girl my grand-parents used to bring me to the French Riviera to enjoy the carnival of Nice and it's famous "Flowers Fight" such as the Lemon Festival of Menton. I have kept such kind and magical memories from these moments and, as it has been a long time I haven't been to these places, I though it would be great to bake something that reminds me of this: a savoury, soft and full of colors lemon cake.



 
Lemon, ricotta and olive oil cake:

 
130 gr flour
1 teaspoon baking soda
1 teaspoon fleur de sel
2 eggs
115 gr sugar
Peel and juice from 2 lemons
70 gr extra olive oil
1 1/2 tablespoon whole milk
100 gr ricotta cheese
50 gr melted butter

Popee seeds icing:

 
200 gr icing sugar
2 tablespoon water
1 tablespoon popee seeds

* Preheat your oven on 160° Celcius.
* In a large bowl combine the flour, fleur de sel and baking soda.
* In another bowl mix together the egg yolks, sugar and lemon peels until it gets foamy.
* In another bowl whisk the olive oil, milk, ricotta cheese and lemons juice. Add the eggs-sugar-lemon peels mixture and mix well to combine.
* Add the flour-fleur de sel-baking soda, mix well, then add the melted butter and stir to combine.
* In an other bowl beat the egg white to stiff peaks and add them gently to your cake mixture.
* Pour into a non-sticky mold (layered with baking paper if needed) and cook for 45 minutes or until a stick inserted in the center cames out clean.
Eat your cake warm as it is, or unmold and let it completly cool before spreading the icing.
* To make it, bring the water to boil and aside add the icing sugar sift and popee seeds. Combine well and spread generously on your cake. Let dry before eating.

 
 



 
 
... FOLLOW ME ON ...
Facebook :: Twitter :: Pinterest :: Instagram (@une_touche_de_rose)

No comments:

Post a Comment