Lemon and Extra Virgin Olive Oil Cake

Combine the oil and chocolate and melt in the microwave.

Place all the ingredients in a stand mixer fitted with the paddle attachment and mix for 4 minutes at medium speed.

Transfer the mixture into the cake pans. Bake in a fan-assisted oven at 160°C (320°F) for 45 minutes (18 cm cake pan with 500g of mixture).

Once cooled, remove from the mold, level if necessary, flip it over, and dust with moisture-resistant powdered sugar and yellow and green lemon zest.

Pour 200g of the mixture into a buttered 18 cm cake pan.

Using a piping bag, spread a layer of Hydrall Lemon cream and cover with another 200g of the mixture.

Proceed with baking

Once cooled, decorate the surface with moisture-resistant powdered sugar and yellow and green lemon zest.