I’ve got a delicious treat for you today on Tasty Tuesday. My trip to Greece this past fall (check out this post) brought this cake into my life, and I have been thinking about it ever since.
Foolishly, I didn’t ask the lady at the Olive Press for her recipe so it look a little time to make the cake just right.
^ Straight from Greece! One of the few souvenirs I brought home ^
This particular recipe makes a very moist cake. You can bake it into a circular pan like a thin cake or in a rectangular pan similar to a loaf.
I finished my cake over a period of five days and it lasted very well throughout. You can totally take your time and enjoy it without the fear of it going bad. (Warning: once you taste it, you will likely not be able to restrain yourself)
What’s great about this cake is that you can use any type of citrus fruit for flavouring. I chose lemon because that’s my favourite.
The cake is perfect for an early morning breakfast, light dessert, or tea date. It’s tasty enough to eat on its own but it also tastes great with a few drops of your favourite jam.
– Zest from 1 lemon (I rubbed mine against a cheese grater)
– 1/4 cup lemon juice (about 1 lemon)
– 4 eggs
– 1 cup sugar
– 1 cup flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup olive oil (Extra virgin if possible)
Step One: Whisk the dry ingredients and lemon zest in a bowl.
Step Two: Whisk the eggs and sugar in a separate bowl until frothy. Add in the olive oil and lemon juice.
Step Three: Add the flour mixture to the egg/sugar mixture and mix until a smooth batter forms.
Step Four: Pour the batter into a greased pan and tap it to knock out the air.
Step Five: Bake at 350F for 50 minutes.
Step Six: Allow to cool before removing from the pan. (If you’re looking for a super easy removal, line your pan with parchment paper before pouring in the batter)
Enjoy!! I love how simple it looks. A brown flaky exterior surrounds the pale, sweet, and dense interior. You’ll be surprised at just how easy it is to make those picture-perfect slices.
I sprinkled a bit of icing sugar overtop to counteract any bitterness from the lemon. It made the cake pleasantly sweet (and acted as a nice decoration).
Mmm .. fig jam! I actually don’t even like jam, but I found it goes just perfect with a bite of this cake.
Can’t get enough loaves? Try my pumpkin spiced pecan loaf