Hey guys! Mardi Gras is fast approaching, which means Ash Wednesday is right around the corner, too, and for those of us giving up sweets for Lent, now is the time to get them all in! This week will be filled with sugary, tasty sweets and a few indulgent non-sweet recipes that probably should hit the breaks for 40 days or so, too!!!
First up on the gluttonous agenda is this Olive Oil Cake with Grand Marnier Glaze. I honestly don’t know what gets me thinking about food and recipes sometimes. Perhaps it’s the countless hours that my TV spends droning out the sounds of Food Network and the Cooking Channel, but nonetheless, I get an ingredient or dish in my head and just have to make it!
Most recently the dish was an olive oil cake. I have wanted to make one for some time, but after watching an episode of Everyday Italian, it was on my preggo determined brain to make. I need a big piece of cake like I need a hole in my head, so it worked out really well that buddy Shelly got in a bind for a real estate open house and needed some sweet treats. I got the experience and fun of making the cake and a little taste of it during the photo shoot to give me just enough pleasure to confirm how good it was without the temptation of eating the whole cake! I think along with the gorgeous home she was showing the cake was a hit, too. It does take a little time to prepare, but I just love the concept of the cake and will definitely make it again. I think it would go great with a fresh fruit salad!
Adapted from Epicurious.com Olive Oil Cake
- 3/4 Extra Virgin Olive Oil
- 1 large lemon, 2 teaspoons lemon zest & 1 1/2 tablespoons lemon juice & 1 teaspoon lemon juice
- 1 cup Swan's Down Cake Flour
- 5 egg yolks
- 4 egg whites
- 1/2 teaspoon salt
- 1 teaspoon Grand Marnier Liqueur
- Preheat oven to 350 degrees F. Using olive oil, grease a 9-inch springform pan. Cut a piece of parchment paper in the size of the bottom of the pan. Place in pan and oil papers.
- Using a zester, grate lemon to measure 2 teaspoons and whisk together with flour in a mixing bowl. Cut the lemon and squeeze fresh juice into a measuring cup. Measure out 1 1/2 tablespoons and 1 teaspoon lemon juice separately.
- In the bowl of a stand mixer with whisk attachment, beat together egg yolks and 1/2 cup sugar at high speed until thick and a pale yellow, about 2-3 minutes. Bring speed down to medium and add 3/4 cup olive oil and 1 1/2 tablespoons lemon juice. Beat until just combined. Slowly stir in flour until just combined (a wooden spoon works best).
- Clean the whisk attachment and in a separate bowl, beat 4 egg whites with 1/2 teaspoon salt until foamy on medium-high speed. Add sugar 1/4 cup at a time and beat, repeating this step until egg whites form soft peaks, about 3 minutes.
- Gently fold about one-third of egg white mixture into yolk mixture to lighten. Then fold in remaining egg whites gently.
- Pour batter into oiled pan and tap against the counter to release any air bubbles. Sprinkle about 1 1/2 tablespoons sugar over the top of the cake mixture. Bake until puffy on the top and golden, about 45 minutes or until a toothpick inserted into the center comes out clean.
- While warm, whisk together 1 teaspoon lemon juice and 1 teaspoon Grand Marnier liqueur and brush top of cake generously. Let cool on a wire rack in the pan for about 10-15 minutes. Gently run a thin knife (a pairing knife works well) around the edge of the pan and release the side of the pan. Let the cake cool to room temperature. Remove the bottom of the pan and peel of paper.
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