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
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.
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