Bursting with bright citrus flavor, the chef’s light and fluffy cake also boasts a hint of mint that hits the spot.
De Laurentiis’ treat is similar to angel food cake with a kick of citrus flavor
The chef said of this mint-accented cake on her food blog Giadzy, “This is such a light and refreshing cake, with the bright flavors of lemon and mint throughout. The texture of this cake is fluffy and light, similar to an angel food cake, with an irresistibly crackly top.”
Served with a garnish of lemony syrup, De Laurentiis even has perfect suggestions for what to do with remaining syrup: “You will likely end up with leftover lemon syrup – which is a great thing to have on hand in the kitchen. Use it for cocktails or to sweeten tea!”
Find the complete recipe and reviews on Food Network’s site.
Giada De Laurentiis’ elegant cake is easy to make
For this recipe, you’ll need for the cake: room temperature eggs that have been separated, sugar, vegetable oil, salt, mint sprigs, lemon juice and zest, and flour. The accompanying syrup calls for: sugar, water, and more lemon juice and zest.
You’ll also need an 8-inch round cake pan.
The Simply Giada host starts by beating the egg whites in a large bowl “to soft peaks.” She adds sugar and continues beating the mixture until it begins holding stiff peaks.
Using another bowl, the vegetable oil, sugar, and salt are combined, followed by the egg yolks, “one at a time.” Stir in the chopped mint, lemon juice, and zest. The flour is added, “until just combined.”
Now, the egg white mixture is slowly incorporated into the oil mixture, “half at a time.” De Laurentiis suggests using a rubber spatula to gently fold in the rest of the egg whites.
Pour the batter into the greased round pan and bake in a preheated 350-degree oven for about 45 minutes, or “until a toothpick inserted into the middle of the cake comes out clean.”
While the cake is cooling, prepare its mouth-watering citrus syrup by stirring together in a saucepan sugar, water, lemon juice, and lemon zest. It’s boiled, then simmered “until the sugar has dissolved,” for about five minutes. Allow the syrup to cool for about 20 minutes.
De Laurentiis says the tastiest way to serve this cake is by plating each slice on a small pool of the syrup. You can also spoon syrup onto the cake itself.
Home cooks loved De Laurentiis’ light and refreshing cake
Sunny in color and just as bright in flavor, this cake from the Italian-American chef was a hit with Food Network reviewers.
“This cake is so moist and so fluffy. The lemon flavor is so delicious and the mint gives a unique kind of flavor. The combination is awesome. Definitely will make it again!,” one home cook said.
Another reviewer thought of a shortcut for the syrup, writing, “Very good rustic cake- reminds me of a lemon-rosemary dessert I had at a restaurant once. Next time I make it, I might get lazy and just use Lemoncello instead of the homemade syrup.”