CANDIED LEMON OLIVE OIL CAKE
fresh lemons, made-in-oregon olive oil, and a few pantry items come together to make this dense, slightly sweet cake.
CANDIED LEMON OLIVE OIL CAKE
1. PREPARE CANDIED LEMONS:
thinly slice lemons, leaving the peel on. discard the top and bottom with stems.
mix the sugar and water in large heavy pot, stir, and set the liquid to a roaring boil. give the mixture a few stirs to make sure the sugar dissolves. reduce heat to a medium-low bubble.
evenly arrange lemon slices into the pot of sugar water. allow slices to bubble for 15 minutes, and carefully flip to the other side, (a chopstick works best for this). continue for an additional 15 minutes. the water mixture will start to reduce to a syrup stage, and lemon slices should be translucent, remove pan from the stove and allow to cool.
2. LEMON OLIVE OIL CAKE:
preheat oven to 375 degrees F. butter a 10" round and 2" deep cake pan or two 6" and 3" deep pans. set a piece of parchment paper, cut to fit, inside, spray parchment and sides with non-stick cooking spray and dust with flour. set aside.
beat eggs in a large bowl with a mixer, using the whisk attachment until frothy. gradually add sugar and beat on high speed until mixture is pale, scrap the sides of the bowl. beat until mixture is pale and leaves a ribbon when the whisk is lifted, 6 to 8 minutes.
whisk flour, baking powder, baking soda, and salt together in a medium bowl.
whisk milk, oil, and lemon zest and juice together in a large measuring cup.
add one-third of dry ingredients, then half of wet ingredients to the egg mixture, beating after each addition until smooth, scrapping the bowl between next addition. continue until all are added and well incorporated.
take cooled candied lemon slices and arrange as you wish into the bottom of the prepared cake pan, add two tablespoons of remaining syrup to the lemons.
pour batter onto arranged lemons and set in oven. bake until a toothpick inserted in the center comes out clean. about 35 minutes for two 6" pans, 50 minutes for a 10" pan. if using a spring form pan place a sheet of foil on the lowest rack to catch any syrup run-off.
cool cake(s) completely on a wire rack. loosen cake from pan with a knife, is using a spring form be careful when loosening the ring, syrup may drip. turn cake(s) onto serving plate, remove parchment paper.
decorate serving plate with remaining candied lemon wheels and serve with fresh whipped cream.
2 large eggs
1 2/3 C. sugar
2 C. flour
1 tsp. baking powder
3/4 tsp. kosher salt
3/4 C. whole milk
1 C. milk extra-virgin olive oil
1 tsp. lightly packed lemon zest
2 tbsp. lemon juice
fresh whipped cream
two lemons sliced, thinly sliced, discard ends
1 1/2 C. water
1 C. granulated sugar
Did you even know Oregon was an Olive Oil Mill? upon finding this out I ran through their website top to bottom and couldn't believe it! It so happens that Oregon Olive Mill is a premier purveyor of estate-milled Extra Virgin Olive Oil and home to the only Olioteca in the Pacific Northwest.
Olive Oil is such a huge part of my daily life, I cook, season, marinade, and dress my meals with olive oil in some form of the mentioned ways, everyday. Baking with olive oil is something I've done in the past, and this dense cake was a reminder that I need to do more olive oil cakes in the future. unlike a fluffy traditional cake, an olive oil cake is sturdy and most excellently paired with macerated fruit and extra sauce or even flavored vinegar's.
Thank you Oregon Olive Oil Mill for sponsoring this post! if you live in the area check out their walking tours, EVOO tasting classes, and of course their vineyard and tasting room!