Lemon Olive-Oil Cake
Post-happy at the moment! This is that other cake I mentioned. There's also an olive oil and semolina cake in the cookbook "Sunday Suppers at Lucques"--I made it with my sister-in-law over the holidays and it was great. It was her cookbook though and I don't have a copy--I'll try and get her to send me the recipe.
8 SERVINGS
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
Special equipment: a 9-inch springform pan; parchment paper
1. Put oven rack in middle position and preheat oven to 350 degrees. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
2. Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
3. 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.
4. 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.
5. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
6. Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 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 run a thin knife around edge of pan and remove side of pan. 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. Serve on its own or with fruit, ice cream, or whipped cream.
NOTE Cake can be made 1 day ahead and wrapped well or stored in a cake keeper at room temperature.
8 SERVINGS
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
Special equipment: a 9-inch springform pan; parchment paper
1. Put oven rack in middle position and preheat oven to 350 degrees. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
2. Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
3. 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.
4. 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.
5. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
6. Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 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 run a thin knife around edge of pan and remove side of pan. 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. Serve on its own or with fruit, ice cream, or whipped cream.
NOTE Cake can be made 1 day ahead and wrapped well or stored in a cake keeper at room temperature.
posted by Catherine at 3:23 PM
2 Comments:
Found your recipe in the NYTimes...
Olive Oil Cake With Crème Fraiche and Candied Tangerines
Adapted from "Sunday Suppers at Lucques"
Time: 1 hour and 15 minutes
1 cup extra-virgin olive oil, plus extra for greasing pan
3/4 cup all-purpose flour
2-1/2 teaspoon baking powder
1/2 cup semolina (also sold as pasta flour)
1/2 teaspoon kosher salt
1/4 cup brandy
3 extra-large eggs
6 extra-large egg yolks
2 cup sugar
1/2 vanilla bean, halved lengthwise
6 seedless tangerines, peeled and separated into segments, white pith (veins) removed
1 cup heavy cream
1/4 cup crème fraiche.
1. For the cake: Preheat oven to 375 degrees. Brush a 9-inch round cake pan with a little olive oil. In a large bowl, sift together the flour and baking powder, then stir in semolina and salt. In a small bowl, combine 1 cup olive oil and the brandy.
2. Using a stand mixer, whisk together the eggs, egg yolks, and 1 cup sugar at high speed for 7 minutes. Transfer mixture to a large bowl. Alternate folding in dry ingredients and olive oil mixture, one third at a time. Pour batter into cake pan, and tap three times to remove air bubbles. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes.
3. Meanwhile, scrape the pulp from the vanilla bean into a medium saucepan. Add the pod, remaining sugar, and 1 cup water. Bring to a boil, reduce heat to low, and add tangerines. Simmer until shiny and slightly puffy, 3 to 5 minutes. Strain into a bowl and discard vanilla pod. Return liquid to the pan and boil over medium-high heat until thick enough to coat the back of a spoon. Allow to cool completely and gently stir in the tangerines.
4. To serve, let cake cool on a rack for at least 15 minutes. Using a stand mixer, whisk the heavy cream and crème fraiche together to soft peaks. Place slices of the cake on plates, top with some of the candied tangerines and syrup, and garnish with a dollop of whipped cream.
Yield: 8 servings
Oh yay! Yep, that's it--we did the very bare bones version though, no candied tangerines, etc. And I think we skipped the brandy too. Still really good. I loved the texture of the semolina--almost slightly crunchy.
Thanks for finding this!
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