Sundays for me are the treat day, there is no Sunday without a cake, cannoli or frolle!
Yesterday I found some beautiful lemons at the market, and I thought I could make a lovely lemon cake, like the ones I used to have in Italy.
So this morning I woke up, already thinking about my lovely treat: I started arranging my ingredients and guess what? No eggs! NOOO! I couldnt bear the thought of getting dressed, put the mask and gloves on, queue in the supermarket, swearing because there are no eggs, queue in another supermarket, finding only quail eggs, and so on until lunch time. So it was time to improvise!
I came up with a fantastic alternative that is going to replace my usual cake sponge forever, it is so fluffy, easy and full of flavours! Just a word of warning: while making it, you will think all the time “this is not looking right”, “this cant be right”, “this recipe is useless” etc…And that is perfectly normal because I thought my cake was going directly in the bin, where it belonged to. I uploaded a picture below, to show you what the cake looked like before the oven, it was basically very thick and hard to fold, I literally had to knead it to incorporate all the ingredients! So dont worry if yours looks the same, it is ok and it will taste lovely, promise!
Ingredients for a 18cm diameter tray:
-seed oil, 110g
-baking powder with vanillina, 16g (I used pane degli angeli)
-zest of one lemon
-icing sugar to decorate
1.Preheat the oven to 170° fan assisted
2. Mix the flour, yogurt, oil, lemon zest and sugar together. The mixture will be super thick and hard to manipulate, I ended up kneading it as I would do for a pizza dough
3. once these ingredients are amalgamated, add the baking powder and keep kneading
4. line a tray (or grease it with butter if you prefer), and put your mixture, spreading it evenly with your hands
5. leave it in the oven for 45 minutes
And this is the cake before the oven, as you can see it doesnt look promising whatsoever!