It's the most magical time of the year in Northern California - harvest. That mainly means wine grapes and olives. I was inspired to use some local olive oil to bake this gorgeous cake studded with flecks of lemon zest and finely chopped rosemary. If you are short on time, you can add all the eggs in step #2, but separating and whisking the egg whites makes the cake light as a cloud.
California Olive Oil Cake
Time: About 15 minutes active; 1 hour total
Price: About $5.50 total; $0.55 per serving
Nutrition (per serving):
Saturated fat: 3.0g
5 eggs, separated
3/4 cup sugar, divided
3/4 cup good quality California olive oil
1 lemon, zested then juiced
1 tsp fresh rosemary, finely chopped
1 cup flour, sifted
1 tsp salt
1. Preheat oven to 325 degrees. Oil and flour a bundt cake pan with cooking spray.
2. Beat egg yolks and 1/2 cup sugar until light and creamy, about 3 minutes. Add olive oil, lemon juice and zest and rosemary, and stir to incorporate. Lastly stir in flour until well combined. Transfer to a large bowl and set aside.
3. Beat 4 egg whites with salt and remaining sugar until soft peaks form, about 3 minutes. Gently fold the whites into the batter, half at a time.
4. Pour batter into bundt cake pan and cook about 40 minutes until inserted knife comes out clean. Cool, turn out onto a plate, cut and enjoy.