baking · vegetarian · dairy-free
Preserved lemon olive oil cake
A tender olive oil cake perfumed with lemon zest and finely chopped preserved lemon, glazed with a tangy lemon syrup.
- Time
- 70min
- Steps
- 3
Ingredients
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Allergens
Contains egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Rub the zest into the sugar. Whisk in the eggs, oil and milk, then fold in the dry ingredients and preserved lemon.
-
2
Bake in a 23 cm (9 in) pan at 175°C (350°F) for 35-40 minutes.
-
3
Warm the lemon juice and sugar until dissolved, poke the warm cake all over and pour over the syrup.
