Braise Restaurant Lemon Olive Oil Cake Prep time: 30 mins + day before Cook time: 30 mins Total time: 1 hour 15 mins Yields: 6 serves

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• 1 ½ cups flour
• 1 teaspoon baking powder
• 1 cup sugar
• 3 lemons, zested and juiced
• 4 eggs, room temperature
• 7/8 cup (1 cup minus 2 tablespoons) extra-virgin olive oil
• Sauce recipe:
• ½ cup extra-virgin olive oil
• 2 oranges, zested and juiced
• 1 teaspoon black pepper
• Crème fraîche recipe:
• 1 cup crème fraîche
• 2 oranges, zested
• 3 tablespoons sugar

1. The day before, make sauce and crème fraîche till smooth and consistent texture.
2. To make cake: In large bowl, sift together flour and baking powder. Set aside.
3. In another bowl, combine sugar and lemon zest and, with fingers, rub together to extract all oils.
4. In another bowl, beat eggs. Add sugar mixture and beat with electric mix on high until four times the volume. This will take 8 to 12 minutes.
5. Preheat oven to 350 degrees.
6. Gently fold dry ingredients into egg mixture until almost incorporated. Add olive oil and lemon juice and gently fold to completely incorporate.
7. Spoon batter into six (4-inch) molds. (At the restaurant, silicone molds are used, but metal molds similar to cupcake tins can be substituted.)
8. Bake in preheated oven 12 to 15 minutes or until golden.
9. When done, remove from oven, cool slightly and unmold.
10. To serve: Place each cake on an individual serving plate. Serve each topped with a dollop of crème fraîche and drizzled with sauce.