Limoncello cake

Name: Limoncello cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 Organic lemons; 4 Eggs (size M); 1 Egg yolk (size M); 180 g + 1 tablespoon of sugar; 180 ml Olive oil; 2 TABLESPOONS Limoncello; 120 g Flour; 7-10 Tbsp Peel of 2 lemons; 7-10 Tbsp Salt; 150 g Strawberries; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

2 Organic lemons
4 Eggs (size M)
1 Egg yolk (size M)
180 g + 1 tablespoon of sugar
180 ml Olive oil
2 TABLESPOONS Limoncello
120 g Flour
7-10 Tbsp Peel of 2 lemons
7-10 Tbsp Salt
150 g Strawberries
7-10 Tbsp Grease

Directions

1
Wash the lemons and grate them dry. Peel the zest in zests. Use remaining lemon for other purposes. Separate eggs. Chill the egg white. Whisk egg yolks and 110 g sugar with the whisk of the hand mixer for about 5 minutes until creamy.
2
Add oil and limoncello bit by bit while stirring. Carefully fold in flour and lemon zests. Beat the egg whites and 1 pinch of salt until stiff, adding 70 g of sugar until the beaten egg whites have a slight peak.
3
First fold approx. 1/3 beaten egg white into the dough, then carefully fold in the rest. Wash, clean and halve the strawberries. Put half of the dough into a greased springform pan (20 cm Ø), spread strawberries on top, add the rest of the dough and smooth it down.
4
Sprinkle 1 tablespoon of sugar on the surface. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Remove the cake from the oven, let it cool down on a cake rack, remove from the tin and cut into pieces.