Ingredients
FOR THE OLIVE OIL CAKE
Granulated sugar: 250 g (divided, plus more for dusting)
Vanilla bean: 1
Large eggs: 4 (yolks and whites separated)
Fresh lemon juice: 42 g
Zest of 1 lemon: 1
Cake flour: 170 g (sifted)
Extra virgin olive oil: 240 g plus more for drizzling
Kosher salt: 1 tsp
FOR THE WHIPPED CREAM
Heavy cream: 240 g
Orange blossom water: 1/2 tsp
Powdered sugar: 1 tbsp
FOR SERVING
Clementines: 1-2
“This light and fluffy cake is a perfect vehicle for peak-season citrus like clementines,” shares chef Michael Costa of Zaytinya. Plus, it’s not too sweet, so you don’t end the meal on a heavy note.
How to make Zaytinya Olive Oil Cake With Clementines
01.
Prepare the Cake Batter
- Preheat the oven to 325°F.
- Place 160 g of the sugar in the bowl of a stand mixer fitted with the whisk attachment.
- Split the vanilla bean lengthwise and scrape the seeds into the sugar.
- Add the egg yolks, lemon juice, and lemon zest and mix on medium speed until well combined.
- With the mixer running, gradually add the sifted flour, scraping down the sides of the bowl once or twice.
- Once the flour is fully incorporated, slowly drizzle in the olive oil in a steady stream, continuing to mix until smooth.
- Transfer the batter to a large mixing bowl and set aside.
02.
Whip and Fold the Egg Whites
- Combine the egg whites and salt in a clean mixing bowl and whip on medium speed until a light foam forms.
- Gradually add the remaining 90 g of sugar and continue whipping until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, folding just until combined and taking care not to deflate the mixture.
03.
Bake the Cake
- Line the bottom of a 10-inch springform pan with oiled parchment paper.
- Pour in the batter and smooth the top gently.
- Bake for 45 minutes, or until the cake is nicely browned and a cake tester inserted in the center comes out clean.
- If needed, continue baking for a few minutes and test again.
- Let the cake cool in the pan on a wire rack, then remove from the springform pan.
04.
Make the Whipped Cream
- While the cake bakes, combine the heavy cream, orange blossom water, and powdered sugar in a mixing bowl.
- Whip on medium-high speed until soft, pillowy peaks form, about 4 minutes.
- Refrigerate until ready to use.
05.
Prepare the Clementines
- Peel the clementines and separate into segments.
- Using a clean, dry towel, gently rub each segment to remove excess white pith.
- Trim away the white center seam and remove any seeds.
- Using a serrated knife, slice each segment lengthwise through the thicker back portion and gently open it like a book.
06.
Serve
- Slice the cake into wedges and garnish with spoonfuls of whipped cream, prepared clementine segments, and a light drizzle of olive oil.
