AuthorSarah RacineYield- one 8 or 9 inch round
The perfect rustic cake, no decorating needed! This cake is simply flavored with a touch of lemon, vanilla, and grassy olive oil. Serve as simple wedges with fruit, cream, powdered sugar, or on its own. Due to the mixing method, you will want to have an electric mixer handy.
350F, or 325F convection, middle rack
1 8" or 9" round cake pan, greased thoroughly
In a 5-6 quart bowl and electric mixer with the whisk attachment, mix in this order. Mixing by hand will be virtually impossible.
-Eggs until foamy on medium speed, about 1 minute .
-Sugar, vanilla, and lemon zest, poured in slowly and whisk on medium high for 5 minutes . Mixture should be fluffy, pale, and light yellow. This is called the "ribbon stage", meaning that when drizzled, the mixture falls and creates a ribbon texture due to the body and addition of air.
-While on medium high speed, pour in the olive oil, streamed in slowly to create an emulsion. If you see oil pooling up in the top of your mix, stop pouring until it blends in. This emulsion process should take 1 minute .
-Slowly add your milk, ensuring it is evenly mixed.
-Take all dry ingredients (flour, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Add your dry mixture as the mixer is off and whisk on low, scraping as needed. Mixing should only take 1 minute as we do not want to over develop the gluten in the cake by overmixing.
Pour batter into prepared pan and spread evenly to each corner to ensure an even bake.
Sprinkle your raw sugar topping evenly along the top of the cake batter in the pan. This will bake into a yummy crunchy topping and make for a nice decoration.
Bake until the edges are lightly browned, and the middle of the pan is set, about 45 minutes. The cake should be a deep golden brown.
The cake should pass the skewer test and spring back completely if lightly touched in the center. I strongly recommend rotating your pan half way through baking, at about 20 minutes, to ensure an even bake.
After baking, let the cake rest in the pans for 10 minutes. Run a knife along the outer edge of the pan, and carefully flip the pan over to move the cakes onto a board, plate, or cooling rack.
Let cool a little before serving, about 30 minutes.
Cut your cake into triangle wedges, depending on how large you want them. Serve dusted lightly with powdered sugar, with a fruit compote or salad, or as a component in a plated dessert.
Ingredients
Directions
350F, or 325F convection, middle rack
1 8" or 9" round cake pan, greased thoroughly
In a 5-6 quart bowl and electric mixer with the whisk attachment, mix in this order. Mixing by hand will be virtually impossible.
-Eggs until foamy on medium speed, about 1 minute .
-Sugar, vanilla, and lemon zest, poured in slowly and whisk on medium high for 5 minutes . Mixture should be fluffy, pale, and light yellow. This is called the "ribbon stage", meaning that when drizzled, the mixture falls and creates a ribbon texture due to the body and addition of air.
-While on medium high speed, pour in the olive oil, streamed in slowly to create an emulsion. If you see oil pooling up in the top of your mix, stop pouring until it blends in. This emulsion process should take 1 minute .
-Slowly add your milk, ensuring it is evenly mixed.
-Take all dry ingredients (flour, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Add your dry mixture as the mixer is off and whisk on low, scraping as needed. Mixing should only take 1 minute as we do not want to over develop the gluten in the cake by overmixing.
Pour batter into prepared pan and spread evenly to each corner to ensure an even bake.
Sprinkle your raw sugar topping evenly along the top of the cake batter in the pan. This will bake into a yummy crunchy topping and make for a nice decoration.
Bake until the edges are lightly browned, and the middle of the pan is set, about 45 minutes. The cake should be a deep golden brown.
The cake should pass the skewer test and spring back completely if lightly touched in the center. I strongly recommend rotating your pan half way through baking, at about 20 minutes, to ensure an even bake.
After baking, let the cake rest in the pans for 10 minutes. Run a knife along the outer edge of the pan, and carefully flip the pan over to move the cakes onto a board, plate, or cooling rack.
Let cool a little before serving, about 30 minutes.
Cut your cake into triangle wedges, depending on how large you want them. Serve dusted lightly with powdered sugar, with a fruit compote or salad, or as a component in a plated dessert.
