Lemon Cake With Manzanilla Olives
Chef Moses Ponce
Incorporating olives into a lemon cake makes for a unique blend of salty, tart and sweet flavors that will appeal to more sophisticated taste buds. The cake is made with fruity olive oil instead of butter and a little almond flour, adding to its intrigue.
1½ cups cake flour
¼ cup almond flour
2 tsp. baking powder
¼ tsp. salt
3 large eggs
1 cup sugar
Grated zest of 3 lemons
¼ cup fresh lemon juice
1 cup crème fraiche
2/3 cup extra virgin olive oil
½ cup sliced manzanilla olives
Confectioners’ sugar for dusting
- Preheat oven to 375 F. Grease a 9-inch round baking pan.
- In large bowl, combine cake flour, almond flour, baking powder and salt. In a separate bowl with electric mixer, beat eggs with sugar and lemon zest until ribbons form. Gently beat in lemon juice and crème fraiche. Slowly add olive oil until blended. Fold flour mixture and olives into cake batter; do not overmix.
- Pour batter into greased pan and bake 20 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on wire rack. To serve, dust with confectioners’ sugar and cut into wedges.
Photo courtesy of Olives from Spain