Lemon And Olive Oil Cake Inspired On Maialino'S Recipe

• 250 grams all-purpose flour
• 350 grams coconut sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 285 grams extra-virgin olive oil
• 305 grams whole milk
• 3 large eggs
• 1 1/2 tablespoons grated organic lemon zest
• 60 grams fresh lemon juice
• 50 grams Cointreau liqueur

1. 1. Heat the oven to 350u0b0 F. Grease the cake pan or insert a parchment paper inside the pan if you don't mind the shape of the cake.
2. 2. Mix the flour, salt, baking soda and powder in a bowl. Mix the lemon zest and sugar together. Rub it in your hands to deeply mix them and extract the essential oils of the zests with the sugar. add to the dry ingredients.
3. 3. In a bigger bowl, mix the liquid ingredients then add the dry ingredients and whisk everything but not too much.
4. 4. Pour the batter into the cake pan and into the oven for 50 min (depending on you oven). Always check the cake with a sharp knife or cake tester to not under or overcook the cake. Let the cake cool for 30 minutes.
5. 5. You can use the edges of the parchment paper to remove the cake of the pan or invert it on a rack and let it completely cool.
6. 6. For the Blueberry compote, just mix 1 cup blueberries with 3 tablespoons brown sugar and cook it until it reduces to half its initial size. Serve it with the cake. Enjoy! :)

flour, coconut sugar, kosher salt, baking soda, baking powder, milk, eggs, lemon zest, lemon juice, liqueur

Taken from food52.com/recipes/81118-lemon-and-olive-oil-cake-inspired-on-maialino-s-recipe (may not work)