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Meyer lemon and olive oil cakes


You'll need

300 gm caster sugar 3 eggs 250 ml (1 cup) milk 250 ml (1 cup) extra-virgin olive oil Juice and finely grated rind of 3 Meyer lemons (see note) 300 gm (2 cups) plain flour, sieved 1 tbsp baking powder To serve: thick cream

Method

  • 01
  • Preheat oven to 180C. Whisk sugar, eggs and a pinch of salt in an electric mixer until thick and pale (3-4 minutes).
  • 02
  • Combine milk, oil, lemon juice and rind in a large jug and whisk to combine. Gradually add to egg mixture, whisking until just combined. Fold through flour and baking powder, divide among buttered and floured tins, and bake until golden and cooked through (10-12 minutes). Cool in tins (5 minutes), then turn out, dust with icing sugar and serve warm or at room temperature with thick cream. These cakes are best eaten on day of making.
Note For this recipe you’ll need 12 individual mini-loaf tins measuring 8cm x 5cm each, or 2 trays of 8 such holes each (you won’t use all the holes), available from select kitchenware shops. Meyer lemons are sweeter than other lemons. If unavailable, substitute any other type of lemon.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.

“Would you please publish the recipe for Jay Patey’s wonderful lemon and olive oil cakes from Hobart’s Pigeon Hole café?”
Lily Stevens, Hobart, Tas

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At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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