Lemon-olive oil cake
Cakes
This recipe is adapted from Maialino's Olive Oil Cake. Lemon and olive oil are a classic combination, so I decided to change the flavor profile of the cake a bit by substituting lemon zest and juice for the orange, and limoncello for the Grand Marnier called for in the original recipe. I also replaced 1/4 of the flour with almond flour, and slightly reduced the olive oil. The result is an extremely moist, rich cake, with distinct lemon and olive oil flavors.
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