Ingredients
Units
- 80 ml 2 1/2 fl oz mild extra-virgin olive oil (or 100 ml/3 1/2 organic cold-pressed sunflower oil)
- 150 g 5 1/2 oz light brown sugar
- 4 organic eggs
- 3 tablespoons fresh cream
- 250 g 9 oz rice flour
- 50 g 1 3/4 oz corn-meal-cornflour
- 2 teaspoons organic baking powder
- zest of 1 organic lemon
- icing sugar to taste
Instructions
- Knead the oil with sugar. Add the egg yolks, stirring constantly and the fresh cream.
- Add the flour, baking powder, lemon zest, mixing thoroughly.
- Whip the eggs whites until stiff and add them to the mixture from the bottom upwards.
- Pour the mixture into small molds, greased and floured.
- Bake, in preheated oven, at 180°C (350°F/gas 4), for 30 minutes.
- Decorate with icing sugar.