Raspberry & Meyer Lemon Sponge Cake
Made without butter, this Meyer Lemon Olive Oil cake brings the best out of the citrus and the tartness from the raspberries.
Equipment
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!
YouTube Video
Photos
Nutrition
Serving: 6g | Calories: 206kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 41mg | Potassium: 126mg | Fiber: 2g | Sugar: 18g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com