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+ servings

Raspberry & Meyer Lemon Sponge Cake

bakingwithnessa
Made without butter, this Meyer Lemon Olive Oil cake brings the best out of the citrus and the tartness from the raspberries.
Prep Time 10 minutes
Bake Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine French
Servings 6

Ingredients
 

  • 2 eggs
  • 1/2 cup (100 g) sugar
  • 2 Tbsp Meyer lemon (Juice)
  • 2 Tbsp milk
  • 3 Tbsp Meyer Lemon Oil
  • 3/4 cup (100 g) flour (sifted)
  • 1/4 tsp baking powder
  • 11 Raspberries
  • 1/4 cup sliced almonds

Instructions
 

  • Preheat oven at 350F/180C.
  • Using the citrus press to collect the lemon juice. Set aside.
  • In a mixing bowl, whisk together eggs and sugar until light and fluffy (About 5 minutes).
  • Then add the lemon juice, the milk and Meyer Lemon Oil.
  • Finally add the flour and baking powder. Whisk for another 5 minutes.
  • Place your Small Heart Mold Flexipan® Tray on the top of your small perforated baking sheet.
  • Gently pour your preparation into the Flexipan® with a spatula, add your raspberries and sliced almonds. (You will be left with about 3 scoops of batter, which you can put in a mini cake mold or mini muffin to give to someone special)
  • Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20min)
  • Once your cake is out of the oven, let it cool down for about 10min. Then, unmold, serve and enjoy! Enjoy & Bon appétit!

Video

Special Notes

 

Nutrition

Nutrition Facts
Raspberry & Meyer Lemon Sponge Cake
Amount Per Serving (6 g)
Calories 206 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 55mg18%
Sodium 41mg2%
Potassium 126mg4%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 18g20%
Protein 6g12%
Vitamin A 90IU2%
Vitamin C 4mg5%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Almonds, Cake, Citrus cake, Dessert, Lemon Cake, Lemon Fondant, Lemon Zest, Meyer Lemon Oil, Olive Oil Cake, Raspberry, Sliced Almonds
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