Recipe from Gourmet Magazine via Epicurious.
A light and tender lemon- scented olive oil cake. Using extra virgin olive oil adds a deliciously fruity olive oil flavour to this intriguing, moist cake.
Serves 4
Ingredients
5 egg yolks
3⁄4 cup plus 2 tablespoons (175 grams) granulated sugar, divided
3⁄4 cup (177 ml) quality extra virgin olive oil
2 tablespoons fresh lemon juice
1 cup (120 grams) all-purpose flour
Zest of 1 lemon
4 egg whites
Method
Preheat oven to 350 degrees. Grease a 9-inch springform pan with olive oil. Line the
bottom with a circle of parchment paper and grease with the olive oil.
In a bowl, whip the egg yolks with 1⁄2 cup of the sugar until pale and thick. Combine the
olive oil and lemon juice and slowly add it to the yolk mixture, mixing as you go. It may
look slightly curdled. Add the flour and lemon zest and gently fold into the yolk-olive oil
mixture with a spatula.
In a seperate bowl, whip the egg whites until foamy, then slowly add 1⁄4 cup of the sugar
and continue to beat to soft peaks. Gently fold beaten egg into the olive oil mixture,
until just barely incorporated. Do not overmix.
Spread into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar.
Bake until a toothpick inserted into the center comes out clean, 30-35 minutes.
Let cool for 10 minutes, then remove the sides of the springform pan and cool completely.
Dust with powdered sugar and serve with whipped cream and fresh berries, or as desired.