Ingredients
- 4 eggs
- 250 g of sugar
- 250 g of flour
- 200 ml of mild olive oil
- 200 ml of milk
- 1 sachet of baking powder (16 g)
- Zest of 1 lemon
- Cinnamon and sugar to sprinkle
Step-by-step
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- Preheat the oven to 180C.
- Put the butterfly on, add the eggs and the sugar and beat 4 min/speed 4.
- Add the oil, the milk and the zest and mix 30 sec/speed 3.
- Remove the butterfly, add the flour and the baking powder and mix 20 sec/speed 3.
- Pour the batter into a lined rectangular tray (the llanda).
- Sprinkle sugar and cinnamon generously on top.
- Bake 30 min at 180C until the surface is golden.
- Let it cool and cut into rectangular portions.
Tips
- The thinner it is spread the crunchier it stays.
- Typical for dunking in coffee or milk.
- You can add pine nuts on top.
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