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
Olive Oil Cake with Lemon Curd
- Quick Glance
- 25 M
- 1 H, 25 M
- Serves 12
- 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
- Make the lemon curd
- 1. In a small saucepan over low heat, combine the lemon juice and butter and stir until the butter is melted.
- 2. In a small bowl, whisk together the sugar, whole egg, and yolks and pour the mixture into the melted butter. Stir constantly until the lemon curd thickens and coats 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.