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Rustichella Lemon Oil Cake

  • 10 ounces sugar
  • 6 ounces Esperidia Agrumato lemon olive oil
  • 4 eggs
  • 6 ounces milk
  • 14 ounces flour
  • 1 ounce baking powder

Preheat oven to 400 degrees F.

In a mixing bowl combine the sugar, lemon oil, eggs, and milk. Mix all of these ingredients until wet blended. Add the flour and baking powder and mix until you obtain a soft batter.

Grease a cake mold with butter and a little flour. Tap the excess flour out of the mold.

Slowly pour the cake batter into the mold and bake for 45 minutes. Let cake cool and serve.

Serves 6 to 8

Nicolina Peduzzi, Rustichella d'Abruzzo


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