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
1 H, 25 M
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In a small saucepan over low heat, combine the lemon juice and butter and stir until the butter is melted.
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.
Ladle the lemon curd into canning jars or store the lemon curd in an airtight container in the refrigerator until ready to use.
Preheat oven to 350°F (175°C). Butter a 10-inch cake pan with straight side. Set aside.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, orange liqueur, orange juice, and lemon zest. Set aside.
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.
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.
Olive Oil Cake with Lemon Curd Recipe © 2007 Jamie Gwen. Photo © 2007 Jeffrey Walters. All rights reserved. All materials used with permission.