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Meyer Lemon Olive Oil Cake Recipe

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This recipe for Meyer Lemon Olive Oil Cake is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Vegetable oil, for brushing pan
1 cup all-purpose flour
1/2 teaspoon salt
5 large eggs, separated
3/4 cup sugar
2 tablespoons grated fresh lemon zest, or more, to taste
1/2 cup Tres Classique Meyer Lemon Olive oil
1/3 cup Gewurztaminer or similar sweet white wine
2 large egg whites
1 pint fresh berries, plus additional for garnish
2 to 4 tablespoons confections sugar or more, to taste

Directions:
Directions:
Preheat oven to 325 degrees F.
Brush a 9-inch springform pan with vegetable oil; line bottom with parchment paper.
Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg yolks
and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons
form when beaters are lifted. Add flour mixture to egg mixture and beat on medium-low
until well blended. Beat in lemon zest. In a small bowl, combine wine and olive oil;
gradually pour into large bowl in a thin, steady stream, beating until thoroughly combined.
Set aside.
In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently fold 1/3
of whites into batter with a rubber spatula, then fold in remaining whites just until
combined.
Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when gently
touched and toothpick inserted into center comes out clean. Remove pan from oven and
cool on a wire rack. Run a long, thin knife around edge of pan; detach ring. Pulse berries
and confections sugar in a blender or food processor until smooth, about 30 seconds. Top
cake with puree and whole fresh berries.

 

 

 

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