POUNDFAST WITH OLIVE OIL and LEMON
30 min.
4 pers.
Moderate
This delicious light dessert can be enjoyed every evening.
Ingredients
At Oliviers&Co
1 cup olive & lemon oil + 1 tbsp. for the mold
2 cases. balsamic vinegar with fig
At the market
1 cup of milk
2 cases. fresh rosemary, chopped
3 cups flour + 2 tbsp. for the mold
1 tbsp. baking powder
1 cup of sugar
3 large eggs
Steps
Preheat the oven to 175°C. In a small saucepan, gently heat the milk and chopped rosemary. Turn off the heat and let it infuse for 5 minutes, then strain the rosemary.
Grease a large mold with olive & lemon oil. Lightly sprinkle 2 tbsp. of flour. Shake off excess and set aside. Sift the flour and yeast and set aside.
In a salad bowl or in that of an electric mixer, mix the sugar and the olive & lemon oil. Whisk until light and fluffy, about 2 minutes.
Add the eggs, one by one. Add 1/3 of the flour mixture alternately with 1/2 cup of milk. Repeat the operation with the rest of the milk and flour. Mix until you obtain a homogeneous mixture. Be careful not to overmix.
Pour into the mold and spread the dough evenly.
Bake for about 45 minutes, or until a cake tester or knife blade comes out clean. Let cool in the pan for 10 to 15 minutes.
Remove and let the cake cool completely on a rack. Garnish with fresh lemon slices, rosemary sprigs and a drizzle of fig balsamic vinegar.
