Tag Archives: Olive oil

Lemon Olive Oil Cake with Strawberries

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There are few greater joys in a home cook’s life than when a first time recipe turns out really, really well. And this is a recipe that turned out really, really well. It’s a “pound cake” type of dessert, meaning it could be eaten by itself (tomorrow I’ll probably call it breakfast) or you could top it with 100 different things. For a pre-Father’s Day dinner with my dad last night I served this cake with fresh strawberries (tossed with a little white sugar for sweetness and to bring out the juice) and topped it with whipped cream. But you could do lots of different things: top with lemon curd, drizzle dark chocolate over each slice, or add any kind of seasonal fruit. The sky is the limit.

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On the menu:

Lemon Olive Oil Cake
Adapted from Food + Wine
Makes 1 10″ round cake

7 Tbsp unsalted butter, melted and slightly cooled, plus more for greasing the pan
1 3/4 cup flour, plus 1 Tbsp more for flouring the pan
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup olive oil*
3 Tbsp milk, at room temperature
4 eggs, at room temperature
1 cup sugar
Zest of 2 lemons, approximately 2 Tbsp

Preheat oven to 350 degrees. Grease and flour a 10″ cake pan (I used a 10″ tart dish and it came out beautifully).

In a small bowl, whisk together the flour, baking powder, and salt.

In a medium bowl, whisk together the melted butter, olive oil, and milk.

In a large bowl, beat together the eggs, zest and sugar with an electric mixer until the mixture is light and frothy, around 3 minutes. While your mixer is still beating, alternately add the dry flour and wet butter mixtures, starting and ending with the dry ingredients. Mix until completely combined.

Pour into your prepared cake pan and tap against the counter top a few times to release bubbles. Bake for 30 – 40 minutes (see note below). Let cool on a cooling rack for at least 10 minutes before serving. This cake will also keep for around 3 days at room temperature.

Cut into wedges and eat alone or top with whatever topping your little heart desires.

*I used regular old olive oil but you could use virgin or extra virgin olive oil if you want to. Just know that the heavier the oil, the heavier your batter will be and a cake made with olive oil might have to cook just a bit longer. Test the doneness of your cake by pressing down on the cooked cake gently with your finger – it should spring back when it’s fully cooked.

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Consolation Cake


When bad things happen in life, everyone has their own coping mechanism. I don’t think it’s any huge surprise that my feel-better activity is baking. I got laid off from my job yesterday and needless to say, it feels pretty awful. If I was leaving my job because Food + Wine called up and said, “We need a new cake tester who can also write a column about it in a snarky way” then I would be over the moon*! Alas, no one but the unemployment office was calling me up. So I brushed up my resume and then I whisked up this cake.

On the menu:
Lemon olive oil cake
Serves 12
Adapted from Epicurious.com

NOTE: You’ll need a 9 inch spring form pan for this cake.

3/4 cup olive oil plus 2 Tbsp for greasing the pan
1 1/2 tsp lemon zest
2 Tbsp fresh lemon juice
1 cup flour
5 large eggs, separated
1/2 tsp salt
3/4 cup plus 2 Tbsp sugar

Preheat oven to 350. Grease spring form pan with 1 1/2 Tbsp of olive oil. Line the bottom of the pan with parchment paper. Grease the parchment paper with 1/2 Tbsp olive oil.

In a small bowl: whisk together flour and lemon zest.

In a large bowl: beat together egg yolks with half cup of sugar until thick and pale, around 3 minutes. While mixer is still beating, slowly add the olive oil in a steady stream. Beat in lemon juice until incorporated. Using a wooden spoon, fold in the flour/zest mixture until incorporated.

In a medium bowl: with clean beaters, beat together egg whites with salt until the mixture is foamy. A little at a time, add the remaining 1/4 cup of sugar and beat until soft peaks form.

Fold the egg whites into the large bowl egg yolk mixture until completely incorporated. Pour the batter into a greased spring form pan. Tap the pan on the counter a couple times to get rid of the bubbles within the batter. Sprinkle the cake with remaining 2 Tbsp sugar (this will form a nice crunchy crust on top).

Bake for 45 minutes or until a sharp knife comes out clean. Once baked completely, remove the spring form outer ring and let the cake cool for at least an hour before removing from the base of the pan and the parchment. Serve in wedges plain, or with a fruit compote.

NOTE: this cake is ALMOST eggy, but dense and tangy and absolutely delicious. As I’m never quite sure what’s dessert and what’s breakfast, I could see this being served at brunch with fresh fruit or freshly whipped cream alongside a bacon potato skillet dish. Are you drooling yet?

*Are you Food + Wine? Do you want to hire me? Then do it already! I’m totally free this month.

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Vegetarian Week: Appetizer

Hello friends! Welcome to vegetarian week on Food E. I know it doesn’t really fall within the traditional parameters I’ve set for myself here on my “eat butter and beef and don’t apologize for it” food blog, but this past weekend I challenged myself to make an all-vegetarian meal in honor of my mother’s first visit to my new-ish apartment. She’s a vegetarian and is often relegated to pasta with peas or platters of roasted vegetables when we go out to dinner. My goal for the meal was to create a full spread that not only she would enjoy, but also The BF and my father, both proud carnivores, would love, as well.

Each day this week I’ll share a recipe from this meal and by Friday you’ll have a stack of recipes that you can use to create a complete and filling vegetarian meal yourself. No boring pastas included.

On the menu:
Caprese crostini
Serves 4

1/2 baguette
3 Tbsp extra virgin olive oil
1 small bunch fresh basil, leaves plucked from the stems
2 ripe tomatoes, sliced
1/2 cup fresh mozzarella, sliced
3 Tbsp balsamic vinegar*

Slice baguette into 1/2 inch rounds with a sharp bread knife. Place on a cookie sheet in a single layer and distribute olive oil evenly over the tops (I used a spoon but if you have a basting brush, use that). Bake rounds at 350 degrees for around 10 minutes or until the rounds are stiff to the touch. DO NOT wait until they are brown! They will be too crispy by the time you serve them if you wait for them to brown up in the oven.

Top each round with a slice of mozzarella, a basil leaf, and a slice of tomato. Drizzle the balsamic vinegar over the top, plate, and serve.

*I’ve been meaning to highlight an incredible store I visited in Virginia called Savor the Olive where I purchased an espresso balsamic vinegar, which I served in place of your standard balsamic. The espresso balsamic has a smoother finish than traditional balsamic and just a hint of espresso flavor. Savor the Olive offers dark and white balsamics (imagine a white apricot balsamic drizzled over vanilla ice cream…), and every olive oil under the sun. If you’re ever fortunate enough to be in the area of Norfolk, Virginia you should definitely swing by.

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