Lemon Olive Oil Cake


For the pie crust of the Lemon Olive Oil Cake:
300 g white flour type 0
110 g brown sugar
80 g lemon-infused olive oil
1 pinch of salt
1 egg
grated lemon zest (½ lemon)
milk, to taste

For the lemon curd
1 egg
1 egg yolk
180 g brown sugar
50 g potato starch
grated lemon zest (3 lemons)
the juice of 2 lemons
50 g lemon-infused olive oil
280 g water

Cooking Time40 min
Inactive1 h
Servings6 persons

Do you want to make a tasty pie without using butter? Don’t say no to taste – do you know that you can use EVOO for your cakes and pies? Yes, you can easily replace the butter by multiplying the amount of fat indicated in the recipe per 0.8 – this is the suggested maximum EVOO content you can choose to add to your preparation, although the amount of olive oil used may also depend on your personal preference.
For this homemade recipe of the Lemon Olive Oil Cake, we used a lemon olive oil by Depalo (simply produced crushing together fresh lemon and olives), and we really liked our choice (as did our taste buds!): excellent for both the preparation of the pie crust and the filling, plus it is cholesterol-free (read more about it in our article olive oil calories).

Also read our reviews of EVOOs by Depalo: Danae, Perseo and Giove.

Lemon Olive Oil Cake Directions

  1. Prepare the pie crust. Mix the flour, sugar, salt and lemon zest together. Add the liquid part, the egg and the lemon-infused olive oil. Keep mixing until the dough becomes soft and a bit sticky (slowly add the milk (about 10-20 ml) to make it softer).
  2. Bring the mix together into a ball dough, then shape it into a rectangle and wrap it in plastic wrap. Leave to rest in the refrigerator (4°C) for about 30 minutes/1 hour.
  3. Prepare the lemon curd. With a whisk, mix the egg together with the yolk and sugar. Sift the potato starch and add it to the egg and sugar solution. Continue to mix while adding the lemon zest, lemon juice, the lemon-infused olive oil and water.
  4. Cook the mix over medium-low heat; stir vigorously with the whisk until it thickens up. Once ready, let it cool in the refrigerator.
  5. Remove the dough from the refrigerator and roll it out up to 32 cm in diameter; place it in a 26 cm circular tray. Cut out the excess dough with a knife (you will use it for the decorations on top). Pierce the dough with a fork and bake it in a preheated oven at 180 °C for 15/20 minutes.
  6. Add the lemon curd and put the decorations on top. Cook your pie for an additional 30 minutes, until the crust turns of a golden brown colour.

If you don’t have enough dough left for the decorations, just make an Italian meringue to go on top of the pie (don’t forget to brown it with a kitchen torch!)

If you don’t have a lemon-infused olive oil try our boxes dedicated to pairing with desserts.