Lemon Olive Oil Cake
(courtesy of Annette Schoonover, owner of Winterhill Farm. Serves about 8 to 10)
A dense, moist cake that stays fresh longer than butter cakes is healthier, and makes a great breakfast or later evening treat with espresso or white wine.
½ cup Winterhill lemon-infused olive oil
⅓ cup sweet white wine
1 cup all-purpose flour
½ teaspoon salt
5 large eggs, separated
2 large egg whites
¾ cup sugar
2 to 3 tablespoons fresh lemon zest
1 pint fresh berries of your choice
2 to 4 tablespoons confectioners’ sugar
Mild olive oil (Winterhill’s Mission) to coat pan
Preheat oven to 325 degrees F.
Brush 9-inch springform pan with mild-flavored olive oil or spray with nonstick spray. Line bottom of pan with parchment paper. Combine flour and salt in bowl and set aside.
In large bowl, beat egg yolks and sugar until light yellow. Add flour mix to egg mix and beat on medium-low until well blended. Beat in lemon zest.
In small bowl, combine wine and lemon-infused olive oil. Slowly pour wine/oil mix into flour/egg mix, beating thoroughly as you pour until combined. Set aside.
In a clean bowl with clean beaters, beat seven egg whites until stiff peaks form. Gently fold one-third of whites into batter with rubber spatula. Then fold in remaining whites just until combined. Pour batter into prepared pan and bake 45 to 50 minutes, until pick inserted in center comes out clean.
Remove pan from oven and place on wire rack to cool. Run long, thin knife blade around edge of pan and detach ring. Save some berries for garnish; pulse remainder with confectioners’ sugar in food processor until smooth. Right before serving, top cake with berry purée and garnish with whole berries.