$\"lemon$ <\/p>\n

I’m a big fan of olive oil. Extra-virgin, of course. It’s my go-to for roasting vegetables, the first thing I reach for when sauteing onions, and the natural base for homemade salad dressings. I even add it to my soap (it’s a moisturizer!). So here is my ode to olive oil, in the form of a cake. Paired with lemon and rosemary, two among many flavors that sing alongside its fruitiness, the olive oil somehow yields a cake richer than if it had been made with butter. This cake is similar to a sponge cake, fluffed up with beaten egg whites and topped with turbinado sugar, and although I found it deflated after leaving the oven, the texture still seemed spot on to me. I intended to try a couple slices with fresh fruit and whipped cream, but to be honest, it was gone before I had a chance and tasted just perfect as is.<\/span><\/p>\n

<\/p>\n

$\"lemon$ <\/p>\n

Lemon Olive Oil Cake<\/span><\/strong> (adapted from Epicurious<\/a>)
\nYield: 1 8″x4″ loaf pan or 9″ cake pan<\/span><\/p>\n

Ingredients:<\/p>\n

\n
1 cup cake flour<\/span><\/li>\n
1\/2 Tbsp lemon zest<\/span>*<\/li>\n
1\/2 Tbsp finely chopped fresh rosemary<\/span><\/li>\n
5 egg yolks<\/span><\/li>\n
1\/2 cup + 1\/4 cup granulated sugar<\/span><\/li>\n
3\/4 cup extra-virgin olive oil<\/span>**<\/li>\n
2 Tbsp lemon juice<\/span>*<\/li>\n
4 egg whites<\/span><\/li>\n
1\/2 tsp salt<\/span><\/li>\n
1 1\/2 Tbsp turbinado sugar<\/span><\/li>\n<\/ul>\n
*This should be all the zest and juice from 1 lemon.
\n**Doesn’t need to be the fancy stuff (save that for salads!), but do make sure it’s extra-virgin.<\/p>\n
Method:
\n<\/p>\n
\n
Preheat oven to 350 degrees.<\/li>\n
Oil a 8″x4″ loaf pan or 9″ springform or cake pan, then line bottom with parchment, and oil the parchment.<\/li>\n
In a medium bowl, whisk together 1 cup cake flour<\/em>, 1\/2 Tbsp lemon zest<\/em>, and 1\/2 Tbsp finely chopped fresh rosemary<\/em>, then set aside.<\/li>\n
In a stand mixer<\/a> $\"\"$ fitted with the whisk attachment or using an electric mixer, beat together 5 egg yolks<\/em> and 1\/2 cup granulated sugar<\/em> on high speed until thick and pale, about 3 minutes.<\/li>\n
Reduce speed to medium, and add 3\/4 cup extra virgin olive oil<\/em> and 2 Tbsp lemon juice<\/em>, beating until just combined (the mixture may appear separated).<\/li>\n
Stir in the flour mixture by hand until just combined, then set aside.<\/li>\n
In a clean bowl, using a thoroughly cleaned whisk attachment or electric mixer, beat 4 egg whites<\/em> and 1\/2 tsp salt<\/em> on medium-high speed until foamy, then add 1\/4 cup granulated sugar<\/em> a little at a time, beating, until the egg whites hold soft peaks, about 5 minutes.<\/li>\n
Gently fold one third of the whites into the yolk mixture to lighten, then fold in the remaining whites gently but thoroughly.<\/li>\n
Transfer the batter to the prepared pan, and gently rap against the work surface once or twice to release any air bubbles.<\/li>\n
Sprinkle the top evenly with 1 1\/2 Tbsp turbinado sugar<\/em>.<\/li>\n
Bake until puffed and golden brown and a toothpick inserted in the center of the cake comes out clean, about 25 – 35 minutes.<\/li>\n
Cool cake in the pan for 10 minutes, then run a knife around the edges to release from the side (and remove the side if using a springform pan).<\/li>\n
Continue to cool to room temperature, about an hour, then remove from the pan, and serve.<\/li>\n<\/ol>\n
<\/span><\/div>\n<\/div>
Related Posts:<\/h3>
Roasted Cauliflower with Olive Vinaigrette<\/a><\/li>
Frozen Chocolate Peanut Butter Banana Bites<\/a><\/li>
Strawberry Bourbon Lemonade<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"
I’m a big fan of olive oil. Extra-virgin, of course. It’s my go-to for roasting vegetables, the first thing I reach for when sauteing onions, and the natural base for homemade salad dressings. I even add it to my soap (it’s a moisturizer!). So here is my ode to olive oil, in the form of…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":""},"categories":[13,5],"tags":[305,153,561,227,490,562,193,259,563,96,509,106],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1OY2q-JI","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/2834"}],"collection":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/comments?post=2834"}],"version-history":[{"count":16,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/2834\/revisions"}],"predecessor-version":[{"id":2897,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/2834\/revisions\/2897"}],"wp:attachment":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/media?parent=2834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/categories?post=2834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/tags?post=2834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}