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This cake screams Easter Sunday.

April 22nd, 2011 No Comments

 

An adult alternative to candy-filled eggs this Sunday.  Yum!

Lemon Olive Oil Cake with Cardamon Cream

From Sis Boom Blog (that reminds me a lot of Smitten Kitchen)

To make the cake, you’ll need:

  • 3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
  • 1 or 2 lemons (I used Meyer) You will need 1 Tablespoon Zest and 2 Tablespoons of the juice. A large lemon can get you this but I needed two
  • 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

For the cream:

  • 1 cup whipping cream
  • a teaspoon ground cardamom
  • 2 teaspoons sugar

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 tablespoon and whisk together with flour. Halve lemons, then squeeze and reserve 2 tablespoons fresh lemon juice.

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 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.

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.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

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.

Cake adapted from The Food Librarian; cardamom cream inspired by Greg at Sippity Sup!

(Recipe found on my tumblr dashboard from ThatKindofWoman)

 

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