Olive Oil Cake
Author: 
Recipe type: dessert
 
This is similar to a pound cake but made with olive oil, not butter. It's extremely moist and surprisingly light. Although often served with citrus compote or passion fruit crema, this is just the basic cake, which stands up well just as is, either for dessert or alongside a steaming cup of coffee in the morning.
Ingredients
  • ¾ cup olive oil, plus more for greasing the pan
  • 1 cup cake flour (not self-rising)
  • Juice and finely grated zest of 1 large lemon
  • 5 large egg yolks
  • ¾ cup plus 1½ tablespoons sugar
  • 4 large egg whites
  • ½ teaspoon kosher salt
Instructions
  1. Position the oven rack in the center of the oven. Preheat the oven to 350 degrees.
  2. Grease a 9-inch springform pan with olive oil. Line the bottom of the pan with a round of parchment or wax paper. Oil the paper.
  3. In a mixing bowl, whisk the flour with the lemon zest and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and ½ cup sugar on medium-high speed for about 3 minutes, or until thick and pale. Reduce the speed to medium and add ¾ cup of olive oil and the lemon juice, beating until just combined.
  5. Using a wooden spoon, stir in the flour mixture until just combined and set aside.
  6. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the salt on medium-high speed until foaming. Add ¼ cup sugar, a little at a time, beating continuously, until the egg whites just hold soft peaks.
  7. Fold a third of the whites into the batter to lighten it, and then fold in the remaining whites.
  8. Transfer the batter to the pan and tap it on the countertop to release any air bubbles. Sprinkle the top of the cake with 1½ tablespoons of sugar and bake for about 45 minutes, or until puffed and golden and a toothpick inserted in the center comes out clean.
  9. Cool the cake in the pan on a rack for 10 minutes. Run a knife around the edge of the pan and release the sides of the cake. Let the cake cool for about 1¼ hours, until room temperature.
  10. Remove the bottom of the pan and peel off the paper. Transfer the cake to a serving plate.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/12/23/falling-for-christmas/