Recipe: Lemon Olive-Oil Cake
Nov. 5th, 2017 04:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
abracanabraMy kiddos did not like it. Everyone else did. Will make again! I would go farther with the rosemary next time (and also use whole instead of ground), and the minuscule amount of lemon zest did not ruin it for me. I really notice bitter flavors, and the normal amounts of zest that people put in things make them inedible for me sometimes. If you live a zestful life, triple the amount!
Allergens: Dairy-free, contains eggs, gluten.
Original recipe source: Epicurious.com
Ingredients:
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon, for 1/2 tsp. lemon zest and 1 1/2 Tbsp. lemon juice
1 cup cake flour (not self-rising)
1/2 tsp. rosemary
5 large eggs, separated, reserving 1 white for another use (or toss, because really, who uses one egg white?!?)
3/4 cup plus 2 Tbsp. sugar
Glaze:
1 c. powdered sugar
2 Tbsp. lemon juice
pinch salt
Equipment:
9x9 square pan
Preparation
Put oven rack in middle position and preheat oven to 350°F. Grease pan with some olive oil, then line with parchment paper*. Oil parchment.
Finely grate enough lemon zest to measure 1/2 teaspoon and whisk together in a bowl with 1 c. flour and 1/2 tsp. rosemary.
Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
(OPTIONAL: reverse the order of the next two paragraphs, whipping egg whites first in the actual mixing bowl and then hand-holding another large bowl for the yolks, angling it as needed to help it blend properly.)
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 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.
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 pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 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 remove parchment and transfer to serving platter.
Cool cake to room temperature, about 1 1/4 hours.
Optional glaze:
Whisk together 1 c. powdered sugar and 2 Tbsp. lemon juice. Texture should be thick. Drizzle across cake with a spoon. Wait 15 minutes before serving.
* Do not substitute wax paper. It will catch on fire in your oven. Do not ask me how I know.
Allergens: Dairy-free, contains eggs, gluten.
Original recipe source: Epicurious.com
Ingredients:
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon, for 1/2 tsp. lemon zest and 1 1/2 Tbsp. lemon juice
1 cup cake flour (not self-rising)
1/2 tsp. rosemary
5 large eggs, separated, reserving 1 white for another use (or toss, because really, who uses one egg white?!?)
3/4 cup plus 2 Tbsp. sugar
Glaze:
1 c. powdered sugar
2 Tbsp. lemon juice
pinch salt
Equipment:
9x9 square pan
Preparation
Put oven rack in middle position and preheat oven to 350°F. Grease pan with some olive oil, then line with parchment paper*. Oil parchment.
Finely grate enough lemon zest to measure 1/2 teaspoon and whisk together in a bowl with 1 c. flour and 1/2 tsp. rosemary.
Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
(OPTIONAL: reverse the order of the next two paragraphs, whipping egg whites first in the actual mixing bowl and then hand-holding another large bowl for the yolks, angling it as needed to help it blend properly.)
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 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.
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 pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 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 remove parchment and transfer to serving platter.
Cool cake to room temperature, about 1 1/4 hours.
Optional glaze:
Whisk together 1 c. powdered sugar and 2 Tbsp. lemon juice. Texture should be thick. Drizzle across cake with a spoon. Wait 15 minutes before serving.
* Do not substitute wax paper. It will catch on fire in your oven. Do not ask me how I know.