Small cakes with olive oil, lemon and raspberries

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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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