Ingredients:
180g Paysan Breton Sea Salt whipped cream cheese
2 lemons
4 eggs
150g flour
50g brown sugar
10g baking yeast
2 tbsp. olive oil
Icing sugar
A few pistachios (optional)

1. Pre-heat the oven to 180°C. Separate the egg whites from the yolks. Mix the egg yolks together with 150g of  cream cheese.
2. Wash the lemons and zest them. Juice one of them. Add the zest and juice, together with the olive oil, to the mixture and mix well. Add the dry ingredients a little at a time.
3. Whisk the eggs whites until stiff and gently fold them in.
4. Pour into a greased square cake tin and bake for approx. 30 mins at 180°C. Mix 30 g of whipped cream cheese with a little of the icing sugar. Once the cake has cooled, decorate it with the cream cheese-icing sugar mixture, some lemon zest and a few chopped pistachios.