Friday, February 5, 2010

Olive Oil Cake

Adapted from Sunday Suppers at Lucques by Suzanne Goin
Makes 10 slices


3/4 cup all purpose flour, sifted
2 1/2 tsp baking powder
1/2 cup semolina flour
1/2 tsp kosher salt
1 cup great-quality extra-virgin olive oil (and a little extra for greasing the pan)
1/4 cup brandy
4 large eggs
7 extra-large egg yolks
1 cup sugar
whipped cream (see recipe right below)
candied kumquats

Preheat your oven to 375°F. Brush a 9-inch cake pan with a bit of olive oil.
In a medium bowl, combine the flour, baking powder, semolina flour and salt. Whisk to combine thoroughly. In a small bowl, combine the olive oil and brandy.

Combine the eggs, yolks and sugar in the bowl of a stand mixer. Whisk on high for seven minutes, until incredibly light and fluffy. Transfer the egg-sugar mixture to a large mixing bowl. Alternate folding in the dry and wet ingredients, a third at a time, starting with the dry and ending with the wet. Pour the batter into the greased cake pan, and tap on the counter a few times to release any air bubbles.

Bake until the top of the cake is golden brown, the center is just a bit jiggly, and a toothpick stuck into the center pulls out clean, about 40-45 minutes. Cool on a wire rack for at least fifteen minutes. Invert onto a serving plate. Cut ten slices from the cake and serve each with a dollop of whipped cream, some candied kumquats, and a good drizzling of the kumquat syrup.

For the whipped cream:
3/4 cup heavy cream
1 Tbl sugar
1/2 tsp vanilla extract

Whip the cream to soft peaks. Add sugar and vanilla and whip to firm peaks.




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