Small cakes with olive oil, lemon and raspberries
Small cakes with olive oil, lemon and raspberries
Ingredients Small cakes with olive oil, lemon and raspberries
Number of cakes
-
12
+
245 g flour
1 bag of yeast
200 g sugar
twist of lemon
4 eggs
1 tablespoon lemon juice
100 g melted semi-salted butter
160 g olive oil
150 g fresh or frozen raspberries
3 tablespoons of milk
Preparation Small cakes with olive oil, lemon and raspberries
Total Time: 45 min
Preparation time: 15 min
Cooking time: 30 min
Preheat the oven to 180°C.
Mix the sugar and chopped lemon zest.
Add the eggs and whisk until the mixture whitens. Stir in the milk, flour and baking powder, then the lemon juice, melted butter and olive oil.
If you have time, let the dough rest for half an hour.
Pour half of the dough into small moulds, cover with raspberries, then pour in the rest of the dough. Bake the cake for about 30 minutes. Unmould the cakes while still hot, and enjoy them cold.
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