back

Olive oil, lemon and rosemary cake Recipe

Gastronomy
⋅
Alentejo

This Easter, set the table with Olival dos Arrifes and this olive oil, lemon, and rosemary cake.

Ingredients

  • 1/3 cups of sugar

  • 1/2 teaspoon of salt

  • 2 tablespoons of lemon zest

  • 4 eggs

  • 3/4 cup of Esporão Extra Virgin Olive Oil Olival dos Arrifes

  • 1 teaspoon of vanilla extract

  • 1/4 cup of lemon juice

  • 1/4 teaspoon of bicarbonate of soda

  • 1 teaspoon of baking powder

  • 3/4 cups of plain flour

  • 1 cup of fresh double cream

  • 1/2 cup of icing sugar

  • 3/4 teaspoon of lemon juice

  • 200 g of mascarpone cheese

  • Lemon slices for decoration

  • Fresh rosemary

Preparation

Preheat the oven to 175°C. Grease a baking tin and line the bottom with parchment paper.

In a large bowl, add the sugar, lemon zest, and salt, and let it macerate.

Add the 4 eggs and whisk vigorously until you have a light and fluffy mixture. Drizzle in the Esporão Olival dos Arrifes olive oil while stirring. Once the oil is incorporated, add the vanilla extract, chopped fresh rosemary, lemon juice, and bicarbonate of soda, and mix well. In another bowl, combine the baking powder and flour. Sift them into the egg mixture and gently fold the dry ingredients together with a spatula until everything is well incorporated.

Bake in the oven for 60-70 minutes.

We advocate for responsible and moderate consumption of alcoholic beverages. To enter this website you must be lawfully allowed to consume alcoholic beverages in your country. If so, this will also allow you to have the full experience, by activating your speakers. Are you of legal drinking age in the country where you are right now?

No