Easter Cake
Serves 8-10 #STARFineFoods Ingredients: 3 eggs 150 g sugar 100 ml STAR extra virgin olive oil 100 ml almond milk 1 small lemon 1 teaspoon vanilla extract 200 g flour 100 g almond meal 1 envelope baking powder 50 g sliced almonds 200 g couverture chocolate 50 ml whipping cream Chocolate eggs of different sizes for decoration Instructions:Preheat the oven to 180 °C and grease a round cake pan.
In a bowl, beat the eggs with the sugar until the mixture is frothy.
Add the extra virgin olive oil, almond milk, lemon zest, and vanilla extract. Mix well and add the sifted wheat flour, almond meal and baking powder. Stir until the batter is smooth.
Pour the batter into the cake pan, sprinkle with the sliced almonds, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before removing it from the pan.
Melt the chocolate with the whipped cream and frost the cake carefully.
Let it cool and decorate it with the chocolate eggs.
Ingredients
- 3 eggs
- 150 g sugar
- 100 ml STAR extra virgin olive oil
- 100 ml almond milk
- 1 small lemon
- 1 teaspoon vanilla extract
- 200 g flour
- 100 g almond meal
- 1 envelope baking powder
- 50 g sliced almonds
- 200 g couverture chocolate
- 50 ml whipping cream
- Chocolate eggs of different sizes for decoration
Instructions
Preheat the oven to 180 °C and grease a round cake pan.
In a bowl, beat the eggs with the sugar until the mixture is frothy.
Add the extra virgin olive oil, almond milk, lemon zest, and vanilla extract. Mix well and add the sifted wheat flour, almond meal and baking powder. Stir until the batter is smooth.
Pour the batter into the cake pan, sprinkle with the sliced almonds, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before removing it from the pan.
Melt the chocolate with the whipped cream and frost the cake carefully.
Let it cool and decorate it with the chocolate eggs.
Preheat the oven to 180 °C and grease a round cake pan.
In a bowl, beat the eggs with the sugar until the mixture is frothy.
Add the extra virgin olive oil, almond milk, lemon zest, and vanilla extract. Mix well and add the sifted wheat flour, almond meal and baking powder. Stir until the batter is smooth.
Pour the batter into the cake pan, sprinkle with the sliced almonds, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before removing it from the pan.
Melt the chocolate with the whipped cream and frost the cake carefully.
Let it cool and decorate it with the chocolate eggs.
Total Time: 60 minutes
Serves: 8-10
