CategorySweets and Desserts
To enjoyWith family
Nº of people
100ml of Gallo Extra Virgin Olive Oil Late Harvest
- 200g of sugar
- 200g of flour
- 6 eggs
- 100ml of honey
- Lemon zest, to taste
- 5g of cinnamon powder
- 10g of baking powder
Method of preparation
Boil the honey and the Gallo Late Harvest Olive Oil for approximately 1 minute. Let it cool.
Then, add the sugar and whisk it in a mixer.
Separate the yolks from the egg whites, add the yokes and whisk again.
Whisk the egg whites into stiff peaks and set aside.
Add the lemon zest, the cinnamon, the flour and the baking powder to the mixture and mix.
Carefully fold the egg whites in stiff peaks.
Grease the tin with olive oil and flour. Pour the mixture and bake in the oven at 175º for approximately 30-40 minutes (until spearing with a toothpick and it coming out clean).
Remove the cake from the tin, cut in in cubes and serve it sprinkled with cinnamon, icing sugar and a drizzle of honey.
It may be served warm, together with vanilla ice cream.