Olive Oil Cake with Lemon Rosemary & Pine Nuts
Recipe Servings: 6 portions
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 25 minutes
1 cup sugar
Zest of 4 lemons
4 extra large eggs, room temperature
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
3 tablespoons whole milk, room temperature
1 tablespoon lemon juice
3 ½ ounces melted butter
2/3 cup Lucini Premium Select Extra Virgin Olive Oil
2 tablespoons finely chopped rosemary
½ cup lightly-toasted pine nuts
3 tablespoons cornmeal, medium grind
Preheat oven to 350°F, or 325°F for a convection oven.
In a small bowl combine the sugar and lemon zest, pressing the two firmly together with the back of a wooden spoon to release the zest’s oil. In the bowl of a stand mixer combine eggs and lemon-zest sugar. Mix on medium speed with whip attachment until thick, about 5 to 6 minutes. In a medium bowl, sift together the flour, baking powder, rosemary, and salt. In a separate bowl combine the milk, lemon juice, melted butter, and olive oil. Turn the mixer to low speed and alternate adding the flour mixture and the milk mixture into the thick egg mixture until fully incorporated.
Lightly spray a 10x10 inch cake pan with cooking spray and dust with 2 tablespoons of the cornmeal. Fill the cake pan with the mixture, sprinkle with the lightly toasted pine nuts, and top with the remaining cornmeal.
Bake for 40-45 minutes or until a toothpick comes out clean when tested. Serve warm with a dollop of whipped crème fraiche.
Executive Pastry Chef of the hit Miami-based restaurants, Michael’s Genuine Food & Drink and Harry’s Pizzeria, Chef Hedy Goldsmith is renowned for her simple, straightforward flavors presented in interesting combinations; particularly highlighting the balance between savory and sweet.