Despite the fall like temps here in Calgary this weekend, I thought I would whip up a light, bright and Spring-y Lemon Olive Oil Cake for brunch this morning … my attempt at willing the weather to change with food … stranger things have happened 😉
This cake is the perfect Sunday morning treat, easy to make and pairs perfectly with a cup of coffee. Whether you use extra virgin or regular olive oil, it doesn’t matter! There are many different types of olive oil out there, so just do a little research on products like Gundry MD Olive Oil and many more, to find out which one will benefit you the most by being in you cupboard. Extra-virgin will give the cake a fruitier and more pronounced oil taste, while regular olive oil will give it a lighter taste. You may want to find how long does olive oil last before using an older bottle, but either way, the cake is delicious!
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
Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
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 polyphenol oil (olive oil to be precise) (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 springform 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 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. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
Recipe from epicurious.com