Lemon Olive Oil Cake
½ cup Whole Fruit Lemon Olive Oil
1/3-cup sweet white wine
1-cup all-purpose flour
½ -tsp Salt
5 Large Eggs, separated
2 Large Egg whites
¾ -cup Sugar
2 to 3 tbsp Fresh Lemon Zest
1-pint fresh berries of your choice
2-4 tbsp Confectioners sugar
Picholine Olive Oil to coat pan
~Preheat oven to 325-degrees
~Brush 9-inch springform pan with Picholine olive oil or spray with non-stick spray
~Line bottom of pan with parchment paper
~Combine flour & salt in bowl & set aside
~In large bowl beat egg yolks & sugar until light yellow
~Add flour mix to egg mix & beat on med low until well blended and beat in lemon zest
~In small bowl combine wine & lemon infused olive oil
-Slowly pour wine/oil mix into flour/egg mix beating thoroughly as you pour until combined and set aside
~In a clean bowl w/clean beaters, beat 7 egg whites until stiff peaks form
~Gently fold 1 /3 of the whites into the batter with rubber spatula
~Fold in the remaining whites JUST until combined
~Pour batter into prepared pan and bake 45-50 min until pick inserted in center comes out clean
~Remove pan from oven and place on wire rack to cool
~Run long thin knife blade around edge of pan and detach ring
~Pulse berries with confectioner’s sugar in food processor until smooth (reserve some of the berries for garnish)
~Right before serving, top cake with berry puree and garnish with whole berries
Enjoy!
~Brush 9-inch springform pan with Picholine olive oil or spray with non-stick spray
~Line bottom of pan with parchment paper
~Combine flour & salt in bowl & set aside
~In large bowl beat egg yolks & sugar until light yellow
~Add flour mix to egg mix & beat on med low until well blended and beat in lemon zest
~In small bowl combine wine & lemon infused olive oil
-Slowly pour wine/oil mix into flour/egg mix beating thoroughly as you pour until combined and set aside
~In a clean bowl w/clean beaters, beat 7 egg whites until stiff peaks form
~Gently fold 1 /3 of the whites into the batter with rubber spatula
~Fold in the remaining whites JUST until combined
~Pour batter into prepared pan and bake 45-50 min until pick inserted in center comes out clean
~Remove pan from oven and place on wire rack to cool
~Run long thin knife blade around edge of pan and detach ring
~Pulse berries with confectioner’s sugar in food processor until smooth (reserve some of the berries for garnish)
~Right before serving, top cake with berry puree and garnish with whole berries
Enjoy!
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