Dinner with Friends

Dinner with friends requires a tasty cake.

A good tasty cake recipe come from a good friend of friends.  (One of many thank you’s to The Kitchn at Apartment Therapy, and another one to Gourmet via Epicurious.)

I give you the Lemon Olive Oil Cake, a lovely winter treat, that will hopefully go along with tonight’s kinda-hard cider, seasonal veggies, and I-wonder-what-it-is southern entree.

Lemon Olive Oil Cake
(Serves 8.)

Apparently, the April 2006 Gourmet was debating the appropriate choice of olive oil: “Using extra-virgin results in a fruitier, more pronounced olive-oil flavor, while regular olive oil yields a lighter taste.” I say, you are silly, food editors; just let them eat cake!

- 3/4 C olive oil (extra-virgin if desired), plus additional for greasing pan
- 1 large lemon
- 1 C cake flour (not self-rising) (You can substitute 3/4 C of sifted white flour with 2 T cornstarch added.)
- 5 large egg yolks and 4 whites (Do what you will with the extra one.)
- 1/2 t salt
- 3/4 C plus 1.5 T sugar
- Powdered sugar, for dusting (optional)

1. Put oven rack in middle position and preheat oven to 350°F.  Line bottom of 9″ springform pan with parchment paper, and grease with some oil or spray.  (You can set the pan’s side on top of the paper and trace the inside to do this easily.)
2. Finely grate enough lemon zest to measure 1.5 t, and whisk together with flour. Halve lemon, then squeeze and reserve 1.5 T fresh lemon juice.
3. Beat together yolks and 1/2 C sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3-4 minutes.
4. Reduce speed to medium, and add olive oil (3/4 C) 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.
5. Beat egg whites (from 4 eggs) with 1/2 t salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 C sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3-5 minutes.
6. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
7. Transfer batter to springform pan, and gently rap against work surface a few times to release any air bubbles. Sprinkle top evenly with remaining 1.5 T sugar.
8. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.
9. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan.
10. 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. If preferred, dust with powdered sugar.

I’d serve this as is, or add some sort of freshly made, warm berry compote/syrup made with lemon, lime, or orange juice to complement the lemon cake. But, really, don’t ruin the lemon taste by overpowering it, or adding spices. You just need a quality coffee…which is why I am now taking this to my coffee roasting friend’s house to be served good food, great coffee, and fantastic fellowship!

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~ by runorrust on December 9, 2011.