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