Whilst clearing our Spanish house in preparation for a major move we’ve come across (and eaten!) all sorts of delights from the freezer. There was one particular gem though that I saved until last – half of a lemon olive oil cake that I made about a month ago. This recipe has been adapted from the North American Olive Oil Association and I hope I’ve made clear my changes. The original recipe can be found here:
- 3/4 cup extra virgin olive oil, plus additional for greasing the tin
- 1 large lemon
- 1 cup plain cake flour
- 5 large eggs, separated, reserving 1 white for another use (eggs should be at room temperature)
- 3/4 cup plus 1 1/2 tablespoons sugar (or 2 tbsp icing sugar if making drizzle)
- Preheat oven to 350°F (about 177C). Lightly grease loose-bottomed 9-inch cake tin with oil, then line the bottom with baking paper.
- Finely grate enough lemon zest to measure 1 1/2 teaspoons and mix into the flour. Halve the lemon, squeezing out all the juice.
- Separate the eggs saving one of the whites for another recipe. Beat 5 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 the speed, add the olive oil and 1 1/2 tbsp of the reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in the flour mixture (do not beat) until just combined.
- Beat 4 egg whites with 1/2 teaspoon salt in another large bowl with clean beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until the egg whites just hold soft peaks, about 3 minutes.
- Gently fold one third of the whites into the yolk mixture to lighten, then fold in the remaining whites gently but thoroughly.
- Transfer the cake mixture into the prepared tin and gently tap against the work surface once or twice to release any air bubbles. The original recipe says to ‘Sprinkle top evenly with remaining 1 1/2 tablespoons sugar’ but I would leave it plain. Bake until puffed and golden and a cake skewer inserted into the centre of the cake comes out clean, between 35- 45 minutes. Cool the cake in its tin on a wire rack for 10 minutes, then run a thin knife around the edge of the tin and remove the sides.
- There are two options now: Either continue to cool the cake to room temperature, if you’ve already sprinkled it with sugar before baking OR: prick the top of the cake all over with a toothpick or thin skewer and pour over a lemon drizzle icing; made by mixing the remaining juice from the lemon with about 2 tablespoons of icing sugar until smooth and pouring over the cake while still warm (then leave until completely cool) Remove the bottom of the tin and the baking parchment and transfer the cake to a serving plate. The cake freezes really well if not all eaten within a couple of days.
Happy EVOO eating. Remember to share this post and let me know your comments either directly to this blog or via Twitter @TasteOliveOil or Facebook: The Olive Oil Taster.
Until next time,