Olive Oil Lime Cake
I go through different obsessive buying phases. The current obsession is with cookbooks. One of the cookbooks I recently purchased was Baked Explorations: Classic American Desserts Reinvented.
After having such success with the Sweet and Salty Brownies, I wanted to know what other fabulous recipes Matt Lewis and Renato Poliafito have come up with. After flipping through the book, I chose Mom’s Olive Oil Orange Bundt.
Interestingly, the cake is listed under the breakfast section, but I think this cake is sweet enough for a mid-afternoon snack or dessert. Normally I like to try recipes as they are written before fiddling around. In this case, I made a few slight adjustments. First, I didn’t have any oranges to zest so I used lime zest instead. Also, I didn’t know what to do with the zested limes so I thought it wouldn’t hurt to add the lime juice into the batter as well (the original cake does not call for orange juice, only orange zest).
The cake came out very pleasant. I’m usually not a huge fan of citrus cakes but I liked this one just fine. The one thing that surprised me was that the texture was a little dense, like a pound cake. I expected something much lighter because the recipes requires you to separate the eggs and fold in whipped egg whites, which will usually make the cake texture spongier. I saw several olive oil cake recipes that do not require you to separate the eggs. I will have to try one of them out next time to compare the difference in texture.
|Olive Oil Lime Cake|
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 2 cups granulated sugar
- 1 cup plain Greek yogurt
- 3/4 cup good-quality extra-virgin olive oil
- Freshly grated zest of 2 limes
- Fresh squeezed lime juice from 2 limes
- 1 1/2 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar, sifted, for dusting
- Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the lime zest, lime juice and vanilla, and mix until just incorporated.
- Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (about 10 seconds). Scrape down the bowl and beat again for 5 seconds.
- In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.
- Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Transfer the pan to a wire rack to cool completely. Just before serving, dust with confectioners sugar.