Soft sponge cake with extra virgin olive oil and lemon icing
Ingredients:
Sponge cake
– 250 g flour
– 220 g sugar
– 3 egg
– 100 ml water
– 30 ml lemon juice
– grated zest of 1 lemon
– 1 pack of baking powder
– plus 100 ml oil
Lemon icing
– 240 g confectioner’s sugar
– juice of 1 lemon”
Cake:
Whisk 3 eggs and mix with sugar. When frothy, add water, oil, grated lemon zest, flour and baking powder. Put into oven and bake for ~30 minutes at 180 °C.
In the meantime make the lemon icing glaze. Mix confectioner’s sugar with one lemon’s juice. When the cake is baked and cooled cover with glaze.
AKADEMIA ITALIA 14. episode: Olivaföld és olivaszüret Flora & Alessandro