Braise Restaurant Lemon Olive Oil Cake
Yields: 6 serves |

This recipe should be started a day in advance of serving.
- 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
- The day before, make sauce and crème fraîche till smooth and consistent texture.
- To make cake: In large bowl, sift together flour and baking powder. Set aside.
- In another bowl, combine sugar and lemon zest and, with fingers, rub together to extract all oils.
- 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.
- Preheat oven to 350 degrees.
- Gently fold dry ingredients into egg mixture until almost incorporated. Add olive oil and lemon juice and gently fold to completely incorporate.
- Spoon batter into six (4-inch) molds. (At the restaurant, silicone molds are used, but metal molds similar to cupcake tins can be substituted.)
- Bake in preheated oven 12 to 15 minutes or until golden.
- When done, remove from oven, cool slightly and unmold.
- To serve: Place each cake on an individual serving plate. Serve each topped with a dollop of crème fraîche and drizzled with sauce.
via Braise Restaurant Lemon Olive Oil Cake – JSOnline.