River House's lemon oil cake
You don't need to go all the way to Aus, to enjoy this light lemony dessert
Difficulty and servings
Makes 8
Preparation and cooking times
Ready in 1 hour 10 minutes
- Heat the oven to 180C/fan 160C/gas 4. Oil 8 dariole moulds and heavily coat with demerara sugar.
- Beat the eggs and sugar together in a large bowl with an electric mixer until the mix is pale and creamy. Add the oil, wine, milk and lemon zest. Beat until well combined. Sift the flour and the baking powder and add, slowly beating until well combined. Divide between the moulds.
- Bake for 30 minutes or until a skewer comes out clean. Cool on a wire rack. Decorate with raspberries and serve with crème anglaise or thick double cream.
Per serving
414 kcalories, protein 4.5g, carbohydrate 42.4g, fat 25.1 g, saturated fat 3.8g, fibre 0.7g, salt 0.54 g
Recipe from olive magazine, July 2008.
http://www.bbcgoodfood.com/recipes/6540/
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Ingredients
- demerara sugar , for dusting
- 2 eggs
- 115g caster sugar
- 80ml milk
- 1 lemon , zested
- 185g plain flour
- 2½ tsp baking powder
- raspberries to serve
- crème anglaise or double cream to serve
- 125ml Sauternes
- 185ml lemon-infused extra-virgin olive oil
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Difficulty and servings
Makes 8
Preparation and cooking times
Ready in 1 hour 10 minutes
Ingredients
- demerara sugar , for dusting
- 2 eggs
- 115g caster sugar
- 80ml milk
- 1 lemon , zested
- 185g plain flour
- 2½ tsp baking powder
- raspberries to serve
- crème anglaise or double cream to serve
- 125ml Sauternes
- 185ml lemon-infused extra-virgin olive oil
Per serving
414 kcalories, protein 4.5g, carbohydrate 42.4g, fat 25.1 g, saturated fat 3.8g, fibre 0.7g, salt 0.54 g
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Your binder
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- You get an online binder, where you can store all your favourite recipes and create menus.
