Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
Watch
on air now

Create a 3AW account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 3AW content and other benefits.


Joining is easy.

Advertisement
Advertisement
Advertisement

Adrian Richardson’s Italian lemon olive oil cake

Neil Mitchell
Article image for Adrian Richardson’s Italian lemon olive oil cake

La Luna chef Adrian Richardson has yet another lockdown recipe!

This week’s recipe makes use of lemons — which are in season and cheap at the moment.

Richo’s Italian Lemon Olive Oil Cake

INGREDIENTS

To make the cake

1 cup Australian extra virgin olive oil

3 eggs, lightly beaten

1 1/3 cup milk

2 tablespoons fresh lemon juice

Zest of two lemons

2 cups caster sugar

2 cups self-raising flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

To make the lemon vanilla cream cheese frosting

150g butter, at room temperature

250g cream cheese, at room temperature

4 cups icing sugar

¼ cup fresh lemon juice

The zest from two lemons

1 teaspoon vanilla essence

METHOD

Preheat oven to 165 degrees C.

In a large mixing bowl, add oil, eggs, milk, lemon juice, and lemon zest.

Whisk together.

In large bowl, add sugar, flour, baking powder, baking soda, and salt.

Stir into egg mixture and fold together to a smooth batter.

Spray two 25 cm cake pans with non stick cooking spray or line with baking paper.

Pour batter into baking pans.

bake for 30-35 minutes. until toothpick comes out clean

Cool on a wire rack.

To make the frosting

In a food processor or mixer, mix cream cheese, butter until smooth

Add icing sugar, lemon juice, vanilla and lemon zest and mixt until smooth

Chill until ready to use

To assemble cake

Remove cakes from pan.

Spread frosting on top of one cooled cake layer.

Place other cooled cake layer on top and spread frosting all over.

Pro tip: Spread lemon curd in the middle layer when assembling cake.

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s no-knead sourdough bread recipe

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Neil Mitchell
Advertisement