Learn How To Make Extra Virgin Olive Oil Lemon Cake

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Learn How To Make Extra Virgin Olive Oil Lemon Cake

Ingredients

  • 3/4 cup extra virgin olive oil, 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 (eggs should be room temperature)
  • 3/4 cup plus 1 1/2 tablespoons sugar

Preparation 

  1. First, position the oven rack in the middle position and preheat oven to 350°F. Next, gently grease a 9-inch pan with some Olive Oil, then line bottom with a round of parchment paper. Oil parchment to be exact.
  2. Now you need to 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.
  3. Beat together yolks and 1/2 cup sugar in a big bowl, preferably with an electric mixer at high speed until thick and pale, on average about 3 minutes. Lower 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.
  4. Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another similar large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar in small increments, beating, and constantly continue to beat until egg whites just hold soft peaks, about 3 minutes.
  5. Moderately fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
  6. Transfer batter to pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in middle of the cake comes out clean, about 45 minutes. Cool down the lemon cake in pan on a rack for about 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool down cake to room temperature, about 1 1/4 hours. Finally, remove bottom of pan and peel off parchment, then transfer cake to a serving plate. Enjoy this ideally delicious dessert.

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  • Alexis Barros