Combine the eggs with the sugar.
Add the oil, water, lemon zest, flour, and sifted baking powder.
Mix well and pour the batter into an 18 cm cake pan lined with parchment paper.
Bake at 180°C for about 45 minutes.
Check doneness with a toothpick.
Let it cool in the pan for at least 1 hour and a half.
Cut the cake into two layers.
Prepare the cream by combining lemon juice, orange juice, water, sugar, and cornstarch.
Thicken the cream over low heat, stirring continuously with a hand whisk.
Fill the cake with the cream and let it cool in the refrigerator for at least 2 hours.
18 cm cake pan
Parchment paper
Hand whisk
Store in the refrigerator for up to 2 days.
Perfect for breakfast or dessert.
Italia, Sicilia
| Energy (kcal) | 260.56 |
| Carbohydrates (g) | 61.97 |
| of which sugars (g) | 48.79 |
| Fat (g) | 1.31 |
| of which saturates (g) | 0.44 |
| Protein (g) | 3.69 |
| Fibre (g) | 0.74 |
| Salt (g) | 0.24 |
