Olive Oil Cake with Lemon Curd Recipe

Good Food For Good Times | Powerline Publishing, 2007

Using extra-virgin olive oil in this olive oil cake results in a fruity and rich flavor. The Seven-Minute Curd is so delicious, so luscious and so versatile spread on anything. The cool, satiny texture of the curd is wonderful on scones hot from the oven or as a delicious filling for cakes, cookies and tarts, but my favorite is spooning it over this olive oil cake.–Jamie Gwen

Hands-On Time: | Total Time: | Serves 6

Want it? Click it.

Ingredients

For the lemon curd
1/2 cup freshly squeezed lemon juice
1 stick (4 ounces) unsalted butter
1/2 cup granulated sugar
1 whole egg
3 egg yolks
Pinch of salt
For the olive oil cake
3 large eggs, beaten
2 cups granulated sugar
12 ounces extra-virgin olive oil
10 ounces milk
2 ounces orange liqueur
2 ounces fresh orange juice
3 teaspoons lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
4 ounces blanched almonds, finely chopped
Powdered sugar, for garnish

Directions

Make the lemon curd
1. Combine the lemon juice and butter in as saucepan over low heat and stir intil the butter is melted.
2. Whisk the sugar, whole egg, and yolks well and pout the mixture into the melted butter. Stir constantly until the lemon curd thickens and coasts the back of a spoon, about 7 minutes. Season with a pinch of salt.
3. Ladle the lemon curd into canning jars or store the lemon curd in an airtight container in the refrigerator until ready to use.
Make the olive oil cake
4. Preheat oven to 350°F (175°C). Butter a 10-inch cake pan with straight side. Set aside.
5. In a large bowl, whisk together the eggs, sugar, olive oil, milk, orange liqueur, orange juice, and lemon zest. Set aside.
6. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Slowly mix the dry mixture into the wet mixture. Whisk until well blended, then fold in the almonds.
7. Pour the mixture into the buttered cake pan. Bake the cake for 1 hour. Place the olive oil cake on a rack to cool completely. Run a knife around the edges to remove the cake and place it on a serving platter. Sprinkle the cake with powdered sugar and serve it the lemon curd.