Many of our friends feel trapped by our forced confinement at home. All these times, they have asked for recipes and ways of cooking; the second requirement is easy to answer. However, it is sometimes challenging to implement, concerning recipes it is a little tricky for me as I do not keep accurate grams of ingredients at home. Maybe because in my working life I record almost everything, recipes, grams, preparation time and cooking time, so to organize the restaurant service but also to accurately cost our operation.
Those days we are preserving citrus fruits. We will have for few lemon trees a second chance at summer times as some varieties do fruits twice a year, so I decide to give a recipe of a lemon cake, which I love to have with the five o'clock earl grey tea.
Ingredients 4 Eggs 2 Lemons 150gr Fir Honey 10gr Sugar Galabe 120gr Flour
10gr Baking powder 80gr Olive Oil
Step 1 Preheat oven to 150C. Grease a rectangular glass baking dish with olive oil
Step 2 In a bowl, cream together the honey, lemon zest and egg yolks, then stir in the olive oil. Combine flour and baking powder, add to the creamed mixture and mix well.
Step 3 Beat the egg whites on low and then gradually increase the speed to medium. When the egg whites become foamy, add a the Galabe sugar and the lemon juice to set a shiny meringue.
Step 4 Incorporate the meringue with the creamed mixture and add it to the rectangular glass baking dish
Step 5 Bake for 40 minutes in the preheated oven.
