DAVERO MEYER LEMON OLIVE OIL CAKE
Steps:
- Preheat oven to 325 degrees F.
- Brush a 9-inch springform pan with vegetable oil; line bottom with parchment paper.
- Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg yolks and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons form when beaters are lifted. Add flour mixture to egg mixture and beat on medium-low until well blended. Beat in lemon zest. In a small bowl, combine wine and olive oil; gradually pour into large bowl in a thin, steady stream, beating until thoroughly combined. Set aside.
- In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently fold 1/3 of whites into batter with a rubber spatula, then fold in remaining whites just until combined.
- Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when gently touched and toothpick inserted into center comes out clean. Remove pan from oven and cool on a wire rack. Run a long, thin knife around edge of pan; detach ring.
- Pulse berries and confectioners' sugar in a blender or food processor until smooth, about 30 seconds. Top cake with puree and whole fresh berries.
LEMON OLIVE OIL CAKE
Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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