For the Cake:
Olive oil spray
7 ounces all-purpose flour, sifted
2 teaspoons baking powder
Pinch salt
7 ounces superfine sugar
Zest of 4 lemons
3 eggs
2 ounces fresh squeezed lemon juice
8 ounces plain Greek-style yogurt
5 ounces extra-virgin olive oil
Confectioner’s sugar, for dusting
3/4 cup coarsely chopped roasted/salted pistachios, as garnish
For the Lemon Syrup:
7 ounces water
3 1/2 ounces superfine sugar
2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
• Heat the oven to 350° F. To prepare the cake pan, cut out an 8 3/4 – inch piece of parchment paper and place in the bottom of a 9 – inch cakepan. Spray the inside of the pan with olive oil spray.
• Place the sifted flour, baking powder and salt in a bowl. In another bowl, put the sugar and lemon zest. Using a hand mixer, combine well. Add the eggs and beat until the mixture is pale and doubled in size.
• Slowly add the lemon juice and yogurt, mixing continuously on low speed. Add the olive oil slowly in a steady stream and mix on low until incorporated.
• Fold in the flour mixture by hand and pour the batter into the prepared cake pan. Bake for 50 minutes or until a skewer inserted in the middle of the cake comes out clean.
• For the Lemon Syrup: Heat the water and the sugar in a small saucepan over medium heat until the sugar is dissolved. Add the lemon juice and zest and boil for 3 – 5 minutes, until very syrupy. Set aside to cool before using.
• When the cake is ready, remove from oven and make many holes in the surface with a toothpick. Carefully spoon the lemon syrup over the top of the cake, allowing the cake to absorb the syrup. Allow the cake to cool completely.
• Remove from the pan, cut the cake into wedges, dust with powdered sugar and garnish with chopped pistachio nuts.
Makes one 9-inch round cake.
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