Easter, as well as Christmas and all important celebrations, are the perfect opportunity to reunite the family, which perhaps in the last period you have lost sight of it and celebrate together that deep bond that unites each individual member.
At least, for us at Bonamini it has always been like this! Even if it comes after long months of hard work, such as when we are in the production of our extra virgin olive oil or from intense weeks of meetings and fairs, as happens in the times when the olive tree and the extra virgin olive oil are “sleeping”, moments like Easter are the ones that make us appreciate every single part of our daily life.
But Easter is not only family union and re-union but also (and fortunately!) many moments shared together around the dining table… peasant families, as well as ours, have always paid close attention to what are the menus for important occasions and Easter is certainly not far behind.
Aperitifs with green and black olive spreads croutons, vegatbles in oil such as pickled vegetables or pitted olives, first courses seasoned with delicate and mild extra virgin and second courses of lamb and tasty meat with rich and fruity olive oils, capable of thrilling. Not to mention the dessert, or rather, the desserts!
Oh yes, in addition to the classic chocolate eggs, the main symbol of the Easter celebration that pleases young and old, for us when it comes time for dessert we know what it means …
A quick and easy sweet recipe for Easter. A riot of flavors capable of harmonizing and fully satisfying palates, bellies and hearts.
Nonna Bonamini over the years has changed her famous lemon Easter cake recipe several times; quantity, ingredients, decorations… we tasted this cake in every possible shape and combination.
We are sure of one thing, however, there is only one ingredient that she has always used, simply because it is inevitable for the perfect realization of the ideal Easter cake: extra virgin olive oil.
First a delicate and mild EVO, to then move on to a more spicy oil to give that extra charge, until she got, and this was the last experiment, to use lemon flavored oil instead of its peel.
A gamble perhaps, a choice she was not entirely convinced of and which left her with a bit of skepticism but, once kneaded, baked, cooked and eaten, this version of Easter lemon cake climbed the charts of preference. of all, finishing in first place.
With Easter approaching, this year we decided to give you her secret recipe, so that you too can bring to the table a soft and delicate lemon cake, with the scent of Bonamini products.
• 100g potato starch
• 150g flour type 00
• 3 eggs
• 50 ml Bonamini “San Felice” extra virgin olive oil
• 50 ml Bonamini extra virgin olive oil flavored with lemon
• 2 teaspoons of baking powder for cakes
• the grated rind of 1 lemon (to taste)
• 1 pinch of salt
• sugar / powdered sugar to taste
Separate the yolks from the whites and whisk the yolks with a couple of tablespoons of sugar.
On the one hand, whip the egg whites until stiff and then incorporate the two compounds.
In a bowl, combine all the other dry ingredients and extra virgin olive oil and then, once you have reached a homogeneous consistency, add them to the egg mixture.
Pour the resulting dough into a pan of the shape you like best and bake at 180° C – 356° F (static oven) for about 35-40 minutes, checking the cooking and always remembering to do the toothpick test.
Once cooked and taken out of the oven, sprinkle it with icing sugar and slices of fresh lemon.
Serve the Easter lemon cake still warm for maximum flavor explosion!