Olive Oil Cake

Olive Oil Cake

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by Bill Bigham

WCNC.com

Posted on April 1, 2014 at 9:49 AM

Updated Tuesday, Apr 1 at 12:14 PM

www.chefbillbigham.com

Olive Oil Cake

Makes 10 servings

Ingredients

Large Orange                            1 each
Egg Yolks                            5 each
Granulated Sugar                        3/4 cup +
                                2 tablespoons
Extra Virgin Olive Oil                        3/4 cup
All-Purpose Flour, shifted                    1 cup
Egg Whites                            4 each
Salt                                Pinch
Pine Nuts                            1/2 cup

Method of Preparation

1.    Gather all ingredients and equipment
2.    Preheat the oven to 350 degrees
3.    Line a spring form pan with parchment paper
4.    Zest the orange and finely chop the zest
5.    Squeeze half the orange, reserving the juice
6.    Put the egg rolls and sugar in a large bowl over a double boiler (tepid water) and beat with a hand mixer on high speed for about 2 minutes, until creamy and pale
7.    Lower the speed and add the olive oil, orange juice and orange zest, beating until everything is combined
8.    With a spatula, slowly fold in the flour until fully incorporated
9.    In a separate bowl, beat the eggs whites with a pinch of salt until they form stiff peaks
10.    Gently fold the whites into the yolk mixture a bit at time, until everything is combined (Don’t over mix)
11.    Pour the batter into the spring form pan
12.    Pick up the pan and gently knock it on the counter a few times to burst any air bubbles
13.    Sprinkle the top with sugar and pine nuts
14.    Bake until the top is golden brown, about 45 minutes

 

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