Nigella Lemon Olive Oil Cake

Dive into the zestful world of Nigella Lawson's Lemon Olive Oil Cake, a recipe that brings a fresh twist to traditional cake baking. With its moist texture and vibrant citrus flavor, this cake is a delightful treat for any occasion.

Brief Description of the Recipe This Lemon Olive Oil Cake is a standout dessert that combines the fruity depth of olive oil with the bright, tangy taste of lemon. Perfect for both special occasions and everyday indulgences, its texture is incredibly moist, thanks to the olive oil, which also adds a unique flavor complexity that regular butter can't match.

Cultural or Historical Context Olive oil cakes have their roots in the Mediterranean, where olive oil is a staple in both cooking and baking. Incorporating olive oil into cakes is a tradition that dates back centuries, offering a healthier fat option that enriches the cake with a subtle fruitiness. Nigella Lawson, renowned for her approachable gourmet cooking, brings this tradition into the modern kitchen with a recipe that's both simple and sophisticated.

Ingredients for the Lemon Olive Oil Cake

• Soft unsalted butter (200 grams) for greasing
• Caster sugar (200 grams)
• Ground almonds (200 grams)
• Fine polenta or cornmeal (100 grams)
• Baking powder (1½ teaspoons)
• Large eggs (3)
• Zest of 2 unwaxed lemons
• Lemon juice (from the 2 zested lemons)
• Icing sugar (125 grams) for the syrup

Preparation Instructions

1. Prep the Pan: Begin by lining and greasing your baking pan.
2. Mix Dry Ingredients: Combine the dry ingredients (almonds, polenta, baking powder) in a bowl.
3. Cream Butter and Sugar: Whisk the butter and sugar until pale, then gradually add eggs and dry ingredients.
4. Bake: Pour the batter into the pan and bake until golden and set.
5. Syrup: Boil lemon juice and icing sugar for the syrup, then pour over the baked cake.

Storage and Reheating The Lemon Olive Oil Cake keeps well in an airtight container at room temperature for several days. For longer storage, it can be frozen. When serving from frozen, allow to thaw completely at room temperature. The moist nature of this cake means it stays delicious for days.

Nutritional Information This cake offers a good balance of carbohydrates and fats, with the olive oil providing healthier monounsaturated fats. However, it's also rich in sugar, making it a treat to enjoy in moderation.

FAQ about the Lemon Olive Oil Cake

• Can I use regular olive oil? Yes, but for a lighter flavor, use a light or extra-virgin olive oil.
• Is this cake gluten-free? With polenta and almonds, it's naturally gluten-free, but check your baking powder to ensure it's GF as well.
• Can I make it dairy-free? Substitute the butter with an equivalent amount of olive oil for a dairy-free version.

Nigella Lawson's Lemon Olive Oil Cake is a testament to the versatility and delightful flavors that can be achieved when traditional ingredients are used in unconventional ways. This cake is sure to become a cherished recipe in your collection for its delightful taste and texture.

Original recipe by Nigella Lawson.

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