All the old gang....

Amy · **Posted:** Sat Jan 22, 2011 5:41 am

Lindsay,

That olive oil cake is lovely (as is the photo of it). Care to share the recipe?

Amy

Lindsay · **Posted:** Sat Jan 22, 2011 5:06 pm

Thanks! It's from Kim Boyce's book Good to the Grain (I posted some more info in the book topic area) so I can't in good conscience post it on line -- but I'd be happy to send it to anyone who wants it.

TheFuzzy · **Posted:** Sat Jan 22, 2011 5:30 pm

Lindsay wrote:

I'll post a link in the food web section (I remember Fuzzy gets very upset if we don't keep to topic).

No, I don't. I just move your post to the appropriate topic.

Welcome back to the board!

fitzie · **Posted:** Sat Jan 22, 2011 6:45 pm

Lindsey, I'd like a copy of it, please. We love olive oil cake. The first I had was called "Vintner's Cake" and it had grapes in it. Lovely.
Fitzie

auntcy1 · **Posted:** Sat Jan 22, 2011 7:34 pm

Slightly OT for this thread but the recent discussion was about an olive oil cake so thought I would post the one I've been using from Gourmet, think it was published Summer 09. So simple, so light and so good.

Lemon Olive-Oil Cake
¾ cup olive oil
2 large lemons, (1½ tbsp juice + zest)
1 cup cake flour
5 large eggs, separated (reserve 1 white for another use)
¾ cup sugar +1½ tbsp -- divided

Put oven rack in middle position and preheat oven to 350. Grease a 9"* springform pan with oil, then line bottom with a round of parchment paper. Oil parchment.

Zest lemon and mix with flour. Set aside.

Halve lemons and squeeze, measuring 1 1/2 tbsp fresh lemon juice. Set aside.

Beat 4 egg whites with 1/2 tsp salt in a medium bowl at medium-high speed until foamy, then add 1/4 cup sugar a little at a time and continue to beat until egg whites just hold soft peaks.

Combine 5 yolks and 1/2 cup sugar in a large bowl. Beat with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add 3/4 cup olive oil and reserved lemon juice, beating until just combined (mixture may appear separated). Using wooden spoon, stir in flour mixture (do not beat) until just combined.

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

Transfer batter to springform pan and gently rap again work surface once or twice to release air bubbles. Sprinkle top evenly with remaining 1 1/2 tbsp sugar.

Bake until puffed and golden and wooden pick inserted in center comes out clean, about 45 minutes**. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to serving plate.

4th time: Used 8 1/2" aluminum pan for 30 minutes. Perfect.
**Using 10" pan baking time was only 20-22 minutes.

phoenix · **Posted:** Sat Jan 22, 2011 9:49 pm

Thanks for helping me to use my lemons!
The other Nancy

Lu1 · **Posted:** Wed Jan 26, 2011 12:46 pm

Aloha everyone!!!! So good to be home with the family...thanks so much for inviting me..I've missed the old gang and can't wait to sit and break bread with everyone again!

Lu

Da Bull Man · **Posted:** Wed Jan 26, 2011 12:51 pm

And a BIG ALOHA to you!!

Welcome...surfs up :!:

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Hi Lu! Bread breaking can now begin..

Mary

Amy · **Posted:** Wed Jan 26, 2011 1:00 pm

Hi Lu! So nice to see you here.

Amy

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