Preheat the oven to 180 degrees centigrade. Prepare a round baking dish by greasing it with butter and sprinkling it with flour.
In a deep bowl with an electric mixer beat the egg whites for 5 minutes. Add 1/2 cup of sugar and continue whisking until stiff.
In another deep bowl, mix the vegetable oil, the other 1/2 cup of sugar and the salt. Add the egg yolks, the mint, the lemon juice and the lemon zest. Add the flour and beat well.
From time to time add the egg whites to the flour and oil mixture with a spatula.
Pour the dough into the baking dish and bake for 20-25 minutes or until a toothpick comes out clean. Remove the cake from the oven and allow it to cool.
To make the syrup that accompanies the cake in a pot, combine the sugar, water, lemon juice and zest.
Place the ingredients over medium heat until it boils, lower the heat to low and cook for 5 more minutes. Remove from heat and allow to cool before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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