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Olive Oil Cake with Fresh Berries |
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Olive Oil Cake with Fresh Berries |
Once you've polished off the barbeque, finish the meal with
this wonderful early summer cake subtly flavored with fresh
lemon zest and made moist with Extra Virgin Olive Oil.
Oh, and by the way, Frescolina is made from the Tocai
Friulano grape. This grape is native to Northern Italy but is
popular in Southern Italy and Sicily. |
| Ingredients |
- ½ teaspoon salt
- 5 eggs, separated
- 2 egg whites
- ¾ cup sugar
- 2 tablespoons freshly grated lemon zest
- 1/3 cup Frescolina wine
- ½ cup Extra Virgin Olive Oil
- Fresh sliced strawberries to garnish
- ¼ cup powdered sugar
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| Cooking
Instructions |
- Preheat oven to 325 degrees.
- Brush a 9-inch springform pan with olive oil. Line the
bottom with parchment paper.
- Stir together flour and salt in a bowl. In another
bowl, beat the 5 egg yolks and sugar for 3 minutes. Add
flour mixture and beat on medium-low until blended. Stir
in lemon zest. Add wine and olive oil, beating until well
mixed.
- In another bowl, beat 7 egg whites until peaks form.
Gently fold 1/3 of the whites into the batter, then fold
in remaining whites.
- Pour batter into prepared pan and bake for 45 to 50
minutes, until toothpick inserted in cake comes out clean.
- Remove pan from oven, cool and remove ring from side
of pan.
- Garnish cake with strawberries and powdered sugar
before serving.
- If you like, lightly puree berries and sugar and serve
as a sauce drizzled over the cake
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| Comments |
Serves six to eight skinny people. Here's a tip: Grab a couple
of bottles of the Frescolina wine and serve it with this
dessert. |
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