|The lightest, moistest cloud of a lemon cake you'll ever try!|
Anyway, the experiment was a success! I sourced some lovely Pappa's Organic Liquid Gold Olive oil, a lovely fresh oil that some friends are importing from the South Peloponnese mountains in Greece.
This cake was a dream - definitely not the prettiest of cakes, as it cracks and sinks on the top, but the taste and texture is out of this world! Delicate and soft, and very moist, with the distinct flavour of olive oil and lemon, brought together to make this lovely snack!!
I admit, I had a conflict of the senses when the cake was being cooked, as it smelled more similar to a foccacia than a cake! But I assure you, the cake is lovely!!! I highly recommend it if you are a fan of simple cakes full of flavour!
|The oil I used is in the background, I really recommend it for this cake! Just the right amount of lightness and olive flavour! Wow. So yum!!|
Some notes about the recipe:
- There is no raising agent, instead the eggs are separated and the beaten whites are folded into the batter (which contains the yolks).
- I didn't ice the cake, however if you wanted to make a glaze with some warmed lemon juice and icing sugar, or dust it with icing sugar, this would go very nicely. But I wanted the olive oil to shine, so left it plain.
- The cake will rise in the oven, and the top will crack even if the oven isn't too hot, and then, when you take it out, it will sink in the middle (similar to what happens when a cake taken out of the oven too soon) as without raising agents it's a little less stable.
Lemon Olive Oil Chiffon Cake
Makes 1 (23x13cm) loaf or an 8 inch round cake, or double to make a large square cake (with 2 layers)
3/4 cup Pappas organic extra virgin olive oil plus extra for greasing pan
1 large organic lemon, zested and juiced
1 cup OO (cake) flour, sifted into a small bowl
5 egg yolks
4 egg whites
1/2 a cup, 1/4 cup plus 1 1/2 tablespoons sugar
Preheat oven to 170 degrees F. Grease the pan with olive oil and then dust with flour.
Mix the zest in with the flour. Set aside.
Mix the olive oil and the juice from the lemon in a small jug. Set aside.
Beat the egg yolks and 1/2 cup of sugar on high (in a stand mixer or using an handheld) until they become pale and creamy, about 3 minutes.
Reduce the speed to medium and slowly pour in the lemon/olive oil mixture and keep beating until combined. Add the flour mixture and fold in gently with a silicon spatula or wooden spoon until relatively smooth (dont' worry if its a little lumpy though!)
Scrape the mixture into a separate bowl, and wash and dry the mixer bowl. Using the whisk attachment, add the egg whites and beat on high until foamy. Then add 1/4 cup of sugar and continue to beat until soft peaks form.
Fold 1/3 of the egg whites into the batter slowly. This will help the batter loosen up and you can fold in the rest more gently to keep as much of the air in the mix. Keep folding until mostly combined. Again do not worry if it's not completely combined.
Pour the mix into the pan and bake for around 40-45 minutes. A toothpick/knife should come out clean when inserted into the centre. Cool for 15 minutes in the pan, then take out of the pan gently and keep cooling on a wire rack.
Serve slightly warm or cooled :)
|You have to taste and touch it to believe it so soft and light! :)|