Olive Oil Cake
Recipe type: Dessert
Makes one cake.
  • ¾ cup good quality olive oil (plus additional for greasing pans)
  • 1 large lemon
  • 1 cup flour
  • 4 large eggs, separated
  • 1 large egg yolk
  • ¾ cup plus 1½ tablespoons sugar
  1. Preheat the oven to 350°F. Grease a large loaf pan with some of the olive oil. Finely grate the zest of half of the lemon and whisk this together with the flour. Halve the lemon and squeeze the fresh juice. Set aside 1-1/2 tablespoons of the lemon juice.
  2. Beat the 5 egg yolks with ½-cup sugar in a large bowl with an electric mixer at high speed until the mixture is thick and pale, about 3 minutes. Reduce the speed to medium and add in the olive oil and the reserved lemon juice, beating until just combined. Using a wooden spoon, stir in flour mixture.
  3. Beat the egg whites with ½ teaspoon of salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add in ¼ cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
  4. Gently fold one-third of the whites into the yolk mixture, then fold in the remaining whites gently but thoroughly.
  5. Transfer the batter to the loaf pan and gently rap against a work surface once or twice to release any air bubbles. Sprinkle the top evenly with the remaining 1-1/2 tablespoons of sugar. Bake until the cake is puffed and golden and a wooden pick or skewer inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake in the loaf pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool the cake to room temperature.
Recipe by Within The Wild at http://withinthewild.com/2011/08/olive-oil-cake/