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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 360.0
  • Total Fat: 23.0 g
  • Cholesterol: 128.0 mg
  • Sodium: 177.9 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Lemon Olive-Oil Cake calories by ingredient
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Lemon Olive-Oil Cake

Submitted by: XTMONT

Introduction

Light and yummy and full of good Monounsaturated Fats. The servings are generous, so it could easily serve 12-16 for fewer calories per slice Light and yummy and full of good Monounsaturated Fats. The servings are generous, so it could easily serve 12-16 for fewer calories per slice
Number of Servings: 8

Ingredients

    3/4 cup extra virgin olive oil
    1 large lemon
    1 cup cake flour (not self-rising)
    5 large eggs, separated, reserving 1 white for another use
    1/2 tsp salt
    3/4 cup plus 1 1/2 tbsp sugar

Directions

Other necessary items: 9" springform pan, parchment paper.

Put oven rack in the middle position and preheat to 350. Grease springform pan with some olive oil, then line the bottom of the pan with parchment paper. Oil parchment paper.

Finely grate enough lemon zest to measure 1 1/2-2 teaspoons and whisk together with flour. Juice the lemon enough to get 1 1/2 tablespoons of juice.

Beat together yolks with 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil and lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon or spoonula, stir in the flour mixture (DO NOT BEAT) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon of salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold 1/3 of egg whites into yolk mixture to lighten, then fold in remaining whites gently but thorougly.

Transfer batter to oiled springform pan and tap gently against worksurface once or twice to release any air bubbles. Sprinkle top evenly with 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer comes out clean, about 45 minutes. Cool on a rack for 10 minutes, then run a knife around the edge of the pan and remove the side of the pan. Continue to cool until room temperature, about another 1 1/4 hours. Remove bottom of pan and parchment paper before serving.

Makes 8 servings (though these are generous).

Number of Servings: 8

Recipe submitted by SparkPeople user XTMONT.






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