Lemon and olive oil Bizcocho
Lemon & olive oil bizcocho is a fantastic easy to prepare recipe that’s ideal as a dessert or can easily be whipped up for an afternoon treat. This recipe only takes around 15 minutes to prepare and takes just under an hour to cook in the oven.
Equipment
- 1 large baking tray (12 x 9 inches)
- 1 Whisk
- 1 medium-sized mixing bowl
Ingredients
For Lemon and olive oil Bizcocho
- 200 g/7 oz. all-purpose flour
- 1/4 cup crushed pistachio nuts
- 1/4 teaspoon of salt
- 3 teaspoons 15 g baking powder
- 200 g/7 oz. granulated sugar
- Zest of three lemons
- 4 large eggs
- 1/2 cup 120 ml/4.5 fl. oz. freshly squeezed lemon juice
- 220 ml/7.5 fl. oz. of Greek yogurt
- 180 ml/6 fl. oz. of extra virgin olive oil
For glaze and topping
- 50 ml/1.7 fl. oz. condensed milk for sauce
- 50 ml/1.7 fl. oz. Honey
- 1 teaspoon 5g of brown sugar
- 1 tablespoon of extra virgin olive oil
- 2 teaspoons crushed pistachio nuts
Instructions
- Preheat your oven to 375°F (190°C) and grease the baking tray.
- In a medium-sized bowl mix together the flour, ground pistachios, salt, and baking powder.200 g/7 oz. all-purpose flour, 1/4 cup crushed pistachio nuts, 1/4 teaspoon of salt, 3 teaspoons 15 g baking powder
- In a small bowl, add the sugar and the lemon zest. Mix with a small teaspoon so the zest infuses the flavor into the sugar. Slowly add the eggs, ground pistachios, salt, and baking powder from the medium bowl and whisk for 2 minutes or until the mixture becomes slightly yellow.200 g/7 oz. granulated sugar, Zest of three lemons, 4 large eggs
- Next, whisk in the lemon juice and Greek yogurt. Slowly add the olive oil and continue to whisk for 2-3 minutes until all ingredients are combined.1/2 cup 120 ml/4.5 fl. oz. freshly squeezed lemon juice, 220 ml/7.5 fl. oz. of Greek yogurt, 180 ml/6 fl. oz. of extra virgin olive oil
- Fold in the flour mixture using a spatula. Mix gently for 2 minutes. It should form a smooth batter with no lumps.
- Pour the batter into the greased baking tray and bake for about 45 minutes.
- Once cooked, remove from the oven and allow to cool for 20 minutes before serving. While the bizcocho is cooling, prepare the glaze.
- In a small frying pan on a medium heat, add the olive oil and brown sugar until the sugar dissolves. Once dissolved, turn down the heat to low and slowly add the honey and condensed milk and stir until you have a smooth syrup (this should only take 1-2 minutes).50 ml/1.7 fl. oz. condensed milk, 50 ml/1.7 fl. oz. Honey, 1 teaspoon 5g of brown sugar, 1 tablespoon of extra virgin olive oil, 2 teaspoons crushed pistachio nuts