About This Recipe
This tasty green lemon olive oil cake is ideal for a snack. The sweetness of the mango vinegar perfectly balances the acidity of the orange.
Ingredients
At Oliviers&Co
Everyday Olive Oil
3/4 cup Green Lemon Olive Oil
1/4 cup Mango Fruity Vinegar
1/2 tsp Flower Salt from the Ebro Delta
At the market
1 1/2 cup flour (+ a little for the mold)
3/4 cup corn flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup ribot milk
1/4 cup orange juice
2 large eggs
1 1/2 cup sugar
Mascarpone cheese
1 fresh mango, diced
Directions
Preheat oven to 347°F.
Grease a 14"-diameter baking tin with olive oil and sprinkle with flour. Tap to remove excess.
In a large bowl, whisk together the flour, cornflour, baking powder, baking soda and salt.
In another bowl, whisk together green lemon olive oil, ribot milk, eggs and sugar. Add to the dry ingredients and mix until smooth.
Pour the batter into the cake tin and bake until golden-brown, about 55-60 minutes. To check if it's cooked, insert a knife blade into the center. If it comes out clean, the cake is ready.
Leave to cool for 30 minutes in the tin, then turn out onto a wire rack and cool completely.
Meanwhile, heat the mango vinegar and orange juice in a small saucepan. Bring to the boil and reduce until slightly syrupy. Pour over the cake.
Serve with a dollop of mascarpone and fresh mango.