How did I end up in the kitchen, if it’s normally my husband that makes the food? Well, here’s the story …
Some of you may know that we have walked the famous Camino – in fact, we enjoyed two of these epic adventures.
- Camino Frances (2017) in Spain – 720km
- Camino Portuguese (2018) from Portugal to Spain – 629km
We were talking just the other day about the wonderful food we had on these hikes … and let me tell you, there were firm favourites! Berto had more than his fair share of the delicious jamon (let’s not talk about the beer right now) and I never said no to a piece of lemon cake.
We are longing to do another Camino … but as we all know, it’s not that easy now to just hop on a plane with your backpack (well, that’s true for us South Africans anyway).
So, if we can’t walk a Camino in Spain and enjoy their food, we will have to bring the food to our South African home. Now, I’m no baker, but thought I will give the lemon cake a try in our kitchen.
But before I take you to our kitchen where I will test my baking skills, let’s rewind back to 2017 & 2018.
Traditional Spanish Lemon Cake:
Lemon Cake is known as Bizcocho de Limon in Spain. Here are a few pictures of this amazing cake I enjoyed on our Camino’s:
Camino Frances (2017)
This was THE best lemon cake I ever tasted! We stopped at a small bakery on our way to O’Cebreiro and I could smell the lemon cake even from the road.
You can read about this day here: https://wetanddustyroads.com/2018/11/28/day-22/
Camino Frances (2017)
At a small café close to Sarria, we were in need of coffee … and I could not resist the BIG piece of lemon cake on the counter!
You can read about this day here: https://wetanddustyroads.com/2018/11/29/day-24/
Camino Portuguese (2018)
On our Camino Portuguese, the treat I enjoyed most, was Pastel de Nata (a Portuguese custard tart). For my first piece of lemon cake, I had to wait until we crossed the border from Portugal to Spain. On our first morning of walking in Spain, I had my favourite with our early morning coffee.
You can read about this day here: https://wetanddustyroads.com/2019/01/21/day-21-2/
As you can see, I had ample opportunity to taste lemon cake … now it was time to bake it myself!
My baked lemon cake (with thanks to “Spain on a fork”):
There are many recipes for lemon cake, but I was looking for the real deal – a Spanish lemon cake. Thanks to a bit of research on the internet, I found a site,“Spain on a fork” and this guy (Albert Bevia) promised that his lemon cake was exactly the way his mom used to make it.
The recipe will be at the bottom of this post in case you would like to try it yourself. Let’s get the ingredients and start baking (that almost sound like the start of a ‘Master Chef’ competition)!
The very first thing you need to do, is to mix the eggs well and then add the sugar. Sounds easy enough …
And then, even more simpler, is to just add the rest of the ingredients and mix that as well. Really – it’s that easy!
Now it was a waiting game. After about 30 minutes I started to smell the lemon cake … and in my mind, I was back at that small bakery in Spain!
The final touch is a dusting of powdered sugar over the cake. I even made a typical Camino sign to use as an emblem on the cake … how neat is that!
Did it taste like the real Spanish lemon cake? Pretty close … but I think if I put my backpack on, walk for 20km and come back and then eat another piece, it will surely taste just like the real deal 😉.
Here is the recipe as per the blog site of Spain on a fork:
- 2 cage-free organic eggs
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- ½ cup milk
- 1/3 cup sunflower oil
- Powdered sugar
- Crack 2 eggs into a large bowl and whisk together, then slowly add in 1 cup of granulated sugar while you continue to whisk, once all the sugar is incorporated whisk for another 30 seconds to ensure everything is well combined.
- Next add in 1 ½ cups of all-purpose flour into the bowl, a generous teaspoon of baking powder, a ¼ teaspoon of sea salt, the zest of 1 large lemon (equals 2 tablespoons of lemon zest), 1 tablespoon of fresh lemon juice, ½ cup of milk and 1/3 cup of sunflower oil, mix together until well combined and there are no clumps in the cake batter.
- Grease a 9.5¨ x 5¨ baking pan with non-stick cooking spray and add the cake batter into the baking pan.
- Add the baking pan into a preheated oven (bake only option) at 350 F – 175 C. After 35 to 40 minutes, remove the cake from the oven, pierce the middle with a toothpick, if it comes out cleanly the cakes is done, otherwise add to the oven for another couple minutes, let it rest for 15 minutes in the pan.
- After 15 minutes remove the cake from the pan (I always like to tap the bottom of the pan so it easily comes out) and transfer to a dish or cutting board, sprinkle with a generous portion of powdered sugar, enjoy!w