This cake is light and lovely. The balance of flavors with the olive oil and lemon surprised me. I expected to taste the olive oil more but I didn't. I have seen many recipes for this simple country cake and finally decided to try it. I am happy I did.
It's very moist and a tasty end to any meal.
If your looking for more baking inspiration head over to my Recipe Catalog
. I have moved the holiday treats to the top of the page.
Lemon Olive-Oil Cake
Gourmet Magazine ~ April 2006
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
Special equipment: a 9-inch (24-cm) springform pan; parchment paper (I used a small tube cake pan for the festiveness.)
Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Transfer batter to pan and gently rap against work surface once or twice to release any air bubbles. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours.
Labels: In the Kitchen