A year ago, had someone told me that olive oil in a cake was a good idea, I would've called them crazy. { And yes Crazy, I know you bake with olive oil. :) } I have even seen olive oil ice cream on a cooking show. It wasn't til after a trip to Berkeley last year when the thought of olive oil in sweets didn't appall me. We (family) were on a walk and stopped by a food market which had samples of olive oil for the taking. To my surprise, it was actually quite fruity, even sweet!
I was browsing a friend's blog recently and glanced at some of the blogs she follows. I clicked on this link and it took me to a blog with a Meyer lemon olive oil cake recipe on the front page. The neighbors next door had dropped off a plate of homegrown lemons and I had been waiting for inspiration to bake using the lemons! The lemons from next door are very aromatic and full of flavor. I bought a bottle of Spanish Extra Virgin Olive Oil at Trader Joe's (only $5.99) that claimed to be 'fruity' just for this recipe.
Meyer Lemon Olive Oil Cake
Ingredients:
- 3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
- zest of 2 lemons (I used the neighbor's lemons, doesn't have to be Meyer)
- juice of 2 lemons
- 1 cup flour
- 5 eggs yolks
- 4 egg whites
- 1/2 tsp salt
- 3/4 cup sugar
Finely grate lemon zest and whisk together with flour. Halve lemons, squeeze the juice and watch out for seeds.
(I did this part by hand and my arm got quite the workout) Beat together yolks and 1/2 cup sugar in a large bowl until thick and pale. Add olive oil (3/4 cup) and lemon juice, beating until just combined (mixture may appear separated). Stir in flour mixture (do not beat) until just combined.
(Used electric mixer for this portion) Beat 4 egg whites with 1/2 teaspoon salt in a large bowl 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 spring form 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. (I cooked mine for 40 minutes and it was plenty done, I could have taken it out sooner). 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 and transfer cake to a serving plate.
It isn't a sweet cake (until you put the glaze on) and the lemon is subtle in flavor. Must have been palatable since Greg asked for a 2nd serving. We aren't dessert people but tonight this cake hit the spot.
