- olive oil - 3/4 Glass
- lemon - 1 piece
- flour for cupcakes - 1 glass
- eggs - 5 pieces
- sugar - 3/4 Cups
1. Fill the bottom of the cake pan with parchment paper, grease with olive oil. Put the pan on the middle rack and heat the oven to 175 degrees. Finely grate the lemon zest, to get 1 1/2 teaspoons, and mix with flour. Cut the lemon in half and squeeze 1 1/2 tablespoons of lemon juice. 2. Separate the proteins from the yolks. Beat yolks and 1/2 cup sugar together in a large bowl with an electric mixer at high speed for 3 minutes. Reduce the speed to medium and add olive oil and lemon juice, whisk together. Add flour to the mixture and stir with a wooden spoon. 3. Whip egg whites from 4 eggs with 1/2 teaspoon of salt in a large bowl to a foam at high speed, then add 1/4 cup sugar and continue whipping the proteins for about 3 minutes. 4. Gently add one third of the proteins to the yolk mixture, mix. Then add remaining proteins, mix gently. Pour the dough into a mold, sprinkle evenly the remaining 1 1/2 tablespoons of sugar on top. 5. Bake the cake until golden brown, about 45 minutes. Let it cool down in the form of 10 minutes, then use a thin knife to remove it from the mold. 6. Allow the cake to cool to room temperature, about 1 1/4 hours. Remove the parchment from the bottom of the cake, put the cake on the dish, cut into slices and serve.
Servings: 8