Imported from the web

One-Bowl Lemon and Olive Oil Cake

Name: One-Bowl Lemon and Olive Oil Cake
Prep time: 10 min
Cook time: 105 min
Total time: 120 min
Yield: 9 servings
Cuisine: American
Ingredients: 0.5 cup extra-virgin olive oil (Plus more for greasing the pan); 4 oz white chocolate (Chopped or broken into small pieces); 5 large eggs; 1 cup granulated sugar; 0.667 cup full-fat plain yogurt (Not Greek); 2 lemon zest (Zest of 2 medium lemons, preferably organic); 3 tbsp fresh lemon juice (From one of the zested lemons); 0.75 tsp vanilla extract; 1 cup almond flour; 0.5 tsp baking powder; 0.5 tsp fine sea salt; ground nutmeg (A pinch); 1 cup all-purpose flour; powdered sugar (For optional dusting)

Recipe by Brian Levy

Imported by Starr2 on SeeMeCook

A tender, citrus-forward lemon cake enriched with extra-virgin olive oil, full-fat yogurt, white chocolate, and almond flour. It needs no glaze, though it may be lightly dusted with powdered sugar before serving.

9 servings120 minAmerican

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Ingredients

0.5 cup extra-virgin olive oil (Plus more for greasing the pan)
4 oz white chocolate (Chopped or broken into small pieces)
5 large eggs
1 cup granulated sugar
0.667 cup full-fat plain yogurt (Not Greek)
2 lemon zest (Zest of 2 medium lemons, preferably organic)
3 tbsp fresh lemon juice (From one of the zested lemons)
0.75 tsp vanilla extract
1 cup almond flour
0.5 tsp baking powder
0.5 tsp fine sea salt
ground nutmeg (A pinch)
1 cup all-purpose flour
powdered sugar (For optional dusting)

Steps

1
Position a rack in the middle of the oven. Lightly grease a 9-inch round metal cake pan with olive oil and line the bottom with a round of parchment paper.
2
Add the white chocolate to a large oven-safe mixing bowl, or to a metal stand-mixer bowl if using a stand mixer. Place the bowl in the oven and set the oven to 325°F. Check the chocolate every 1 to 2 minutes, prodding it with a whisk, until melted; this should take 3 to 5 minutes total. Alternatively, microwave it in a large microwave-safe bowl at 50 percent power, stirring every 15 seconds, until melted. If using the microwave method, heat the oven to 325°F for baking.
3
As soon as the chocolate is completely melted, carefully remove the hot bowl from the oven. Whisk the chocolate gently until perfectly smooth; use the residual heat to melt tiny solid bits, or briefly return the bowl to the oven if necessary.
4
Let the bowl cool until just warm. Add the olive oil to the melted white chocolate and whisk until well combined.
5
Add the eggs and mix well.
6
Whisk in the sugar, yogurt, lemon zest, lemon juice, and vanilla until well combined.
7
Add the almond flour, baking powder, salt, and nutmeg. Whisk thoroughly until the mixture is very smooth.
8
Add the all-purpose flour and gently whisk just until the batter is evenly mixed and no lumps remain.
9
Use a flexible spatula to give the batter a final gentle mix, scraping the bottom and sides of the bowl. Tap the bowl several times on the countertop to eliminate large air bubbles.
10
Scrape the batter into the prepared cake pan. Tap the pan on the countertop to force out additional air bubbles.
11
Bake until the cake is golden brown and a cake tester comes out clean, 60 to 65 minutes.
12
Let the pan cool on a wire rack for 15 minutes. Run a table knife around the edge of the pan to loosen the cake.
13
Invert the cake onto a large plate, remove the pan, and invert the bare cake back onto the cooling rack. Cool for at least 30 minutes more.
14
When ready to serve, use a sieve to dust the cake lightly with powdered sugar, if desired. Serve warm or at room temperature.
15
When completely cooled, store the cake in an airtight container at room temperature for up to 4 days.

Notes

Use organic lemons for zesting when possible, as conventional lemons may have an edible-wax coating. The cake requires about 45 minutes of cooling in addition to its baking time.