SIMPLE OLIVE OIL CAKE

BOLO SIMPLES DE AZEITE

Olive Oil Cake_ simple like that, in which the flavors and textures are highlighted, simple as the flavors that accompany us since childhood, which bring us memories, smiles and shares. Here I used the Extra Virgin Olive Oil from OTA OLIVE OIL, a family production from Trieste in Italy, a delicate olive oil, filled with quality and that flavored this cake so smoothly and in such a delicious way.

(em português mais abaixo)

OLIVE OIL CAKE

(Simple and fast / New flavors combination / Fluffy texture)

200 g wheat flour

1 teaspoon baking powder

½ teaspoon of salt

200 g sugar

5 eggs

4 tablespoons lemon zest (opcional)

120 ml extra virgen olive oil

powder sugar

Method:

1. In a large bowl beat the sugar with 3 yolks and 2 eggs, until it forms a thick, whitish cream. Add the olive oil and lemon zest, if used, and beat a little more until fully incorporated.

2. Beat the 3 egg whites with salt until thick peaks are obtained.

3. Alternately add the flour and egg whites, fold gently between each addition, finally add the yeast. To involve.

4. Place in a 24 cm diameter pan with a hole, greased and sprinkled with flour. Place in a preheated oven at 180°C for 35 to 40 minutes.

5. When the cake browns (if in doubt, test the toothpick), remove the cake from the oven, unmold and serve, hot or cold, sprinkled with powdered sugar.

Enjoy this soft cake, with a mild flavor, ideal for a snack or a branch!

BOLO SIMPLES DE AZEITE

(Simples e rápido / Nova combinação de sabores / Textura fofinha)

200 g de farinha de trigo

1 colher de sopa de fermento

½ colher de chá de sal

200 g açúcar

4 colheres de sopa de raspa de limão (optional)

5 ovos

120 ml de azeite extra virgem

açúcar em pó

Preparação:

1. Numa taça grande bater o açúcar com 3 gemas e 2 ovos, até formar um creme espesso e esbranquiçado. Adicionar o azeite e a raspa de limão, caso utilize, e bater mais um pouco até totalmente incorporado.

2. Bater as 3 claras em castelo com o sal até se obter picos espessos.

3. Alternadamente adicionar a farinha e as claras em castelo, envolver delicadamente entre cada adição, finalmente adicionar o fermento. Envolver.

4. Colocar numa forma de 24 cm de diâmetro com buraco, untada e polvilhada com farinha. Levar ao forno previamente aquecido a 180°C durante 35 a 40 minutos.

5. Quando o bolo dourar (em caso de dúvida, teste do palito), retirar o bolo do forno, desenformar e servir, quente ou frio, polvilhado com açúcar em pó.

Deliciem-se com este bolo macio, com sabor suave, ideal para o lanche ou um branch!