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Martini Cioccolato Lemon and Extra Virgin Olive Oil Cake

Lemon and Extra Virgin Olive Oil Cake

FiorFiore Multi-Cake / FiorFiore Multi-Cake Yogurt

Difficulty 2
50 Minutes
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FiorFiore Multi-Cake/FiorFiore Multi-Cake Yogurt 600g
Almond Dust 400g
Eggs 450g
Water 100g
Lemon Zest 20g
Martini Gelato Lemon Paste 20g
Extra Virgin Olive Oil 400g
Ariba bianco discs 400g

Method

Version with creamy lemon filling

  1. Combine the oil and chocolate and melt in the microwave.

  2. Place all the ingredients in a stand mixer fitted with the paddle attachment and mix for 4 minutes at medium speed.

  3. Transfer the mixture into the cake pans. Bake in a fan-assisted oven at 160°C (320°F) for 45 minutes (18 cm cake pan with 500g of mixture).

  4. Once cooled, remove from the mold, level if necessary, flip it over, and dust with moisture-resistant powdered sugar and yellow and green lemon zest.|Pour 200g of the mixture into a buttered 18 cm cake pan.

  5. Using a piping bag, spread a layer of Hydrall Lemon cream and cover with another 200g of the mixture.

  6. Proceed with baking,Once cooled, decorate the surface with moisture-resistant powdered sugar and yellow and green lemon zest.

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