Lemon Olive Oil Cake

I like to have a few simple cakes in my repertoire to serve with all the great fruit of the spring and summer months.  They make perfect partners when you want the ripe freshness of the fruit to be the star.  I also love the use of olive oil in pastry and this cake really demonstrates why.  It adds an assertive flavor and moisture that is unmistakable in plain cakes and complements the fruit in a way that adds another interesting dimension to dessert.  I serve it here with fresh sugared plums and the bright tart acidity is a great pairing.

Since there's no leavening in this cake, it's important to beat the egg yolks and sugar to ribbon stage.  The egg whites are also beaten to soft peak and folded into the batter to lighten it and give it more volume.  As a result, the cake souffles a bit as it bakes and then deflates slightly as it cools, giving it its buckled and crackled surface.

The cake has a density a bit like a pound cake but is airy like a sponge cake and light as angel food.  I like the full-bodied richness of extra virgin olive oil but you can use regular olive oil if you want a subtler flavor.  The cake would go well with just about any spring and summer fruit served plain or poached in wine.  A dollop of whipped cream, lightly flavored with vanilla or kirsch, is also a very welcome garnish.



Bench notes:
- The cake rises considerably so you need a springform pan with sides that are at least 2 1/2" high.
- I used wonderfully fruity California Olive Ranch Arbequina olive oil.
- The recipe calls for cake flour but I also tested it with all-purpose and it's delicious.
- Fat is the enemy of egg whites, so be sure you've thoroughly cleaned your whisk after beating the egg yolks before you start beating the egg whites.  If there's any fat present, the egg whites will refuse to whip!
- To beat the egg whites to soft peak, start with the egg whites and the salt and whisk them on medium speed.  When they've reached a thick and opaque foamy stage and doubled in volume, slowly add the sugar.  They will stay at a soupy stage for a couple of minutes but then start to incorporate more air.  Keep beating until they are cloud-like and about tripled in volume.  When you lift the whisk, they should stand up in a soft peak with a slight lilt.  They won't be as shiny or stiff as a regular meringue because there is less sugar.
- The recipe calls for 1 1/2 tablespoons of lemon juice and 1 1/2 teaspoons of lemon zest, which is approximately 1 lemon, but I think it needs more lemon zest.  I used the zest of 1 1/2 lemons.
- Don't skip sprinkling the sugar on top.  This is not a very sweet cake and it needs that extra 1 1/2 tablespoons of sugar.
- The recipe calls for baking the cake for about 45 minutes but mine was done in 30 minutes.  So check the cake when the aroma is pronounced and test for doneness.
- The cake can be made a day ahead and stored in an airtight container at room temperature.

- I sliced 4 plums into thin wedges, sprinkled them with about 1 1/2 tablespoons of sugar and then set them aside for 15 minutes to macerate.   I also added a couple of drops of good quality kirsch.  

- For whipped cream, I usually use about 2 - 3 teaspoons of sugar per cup and about 1/4 teaspoon of vanilla extract.  Or as a nice alternative for summer fruit, add just a couple drops of good kirsch.

- I've started a Tools board on Pinterest for quick sourcing of basic tools and techniques for pastry making.  You'll notice that I prefer uncoated pans and baking sheets.  I think they're the best for even baking and consistent results.



Lemon Olive Oil Cake
adapted from Gourmet
Makes 8 servings

5 egg yolks
1/2 C sugar
3/4 C extra virgin olive oil
1 1/2 T lemon juice
zest of 1 large lemon [I used the zest of 1 1/2 lemons]
1 C cake flour [I used all-purpose]

4 egg whites
1/2 t salt
1/4 C sugar

1 1/2 T sugar, for garnish

Preheat oven to 350 degrees.  Lightly grease a 9" x 2 1/2" springform pan and line the bottom with parchment.

Beat the yolks and 1/2 cup of sugar until thick and pale.  When lifted from the whisk, the batter should cascade in ribbons onto the surface and hold for a couple of seconds.  Reduce to medium speed and drizzle in the olive oil.  Combine thoroughly and then add the lemon juice and zest.  The mixture may look a bit broken.  Take the bowl off the mixer, sift half the flour onto the batter and fold it in gently but thoroughly.  Sift in remaining flour and fold until combined, making sure to scrape the bottom and sides of the bowl.

Beat the egg whites with salt until they are foamy and expanded in volume.  Slowly add the sugar a little at a time and continue beating until they hold a soft peak.  Fold a third of the whites into the yolk mixture to lighten the batter, then fold in remaining whites.

Pour the batter into the prepared pan and gently rap the bottom on the work surface once or twice to release large air bubbles.  Sprinkle the top with the remaining 1 1/2 tablespoons sugar.

Bake until the cake is puffed and golden and a tester inserted in the center comes out clean, about 30 - 40 minutes.  Place on a wire rack to cool.  Run a thin-bladed knife or metal spatula about the edge of the cake to release any areas that might be sticking to the pan.  Cool 10 minutes and release the metal ring of the springform pan.  Cool completely.  Gently invert the cake and remove the parchment.  Invert again onto a serving plate.