Recipe courtesy of Madison Cowan, Grand Champion of the Food Network’s “Chopped.”
Mediterranean Lemon Olive Oil Cake
Ripe, juicy lemons & velvety olive oil come to mind when I think of the Mediterranean. So what better way to combine these vibrant flavours than in a deliciously nutritious finale to your meal. Extra virgin olive oil, which is the least processed, is a heart-healthy fat alternative to butter that aids in reducing cholesterol levels & the risk of hypertension, associated w/ cognitive decline.
Extra virgin olive oil 1 cup
Unbleached AP flour 1 ¼ cup
Baking powder 1 tsp
Baking soda ¼ tsp
Eggs 3, room temperature
Organic cane sugar ¾ cup
Vanilla extract 2 tsp
Lemons 3 zested & 1 juiced (reserve an extra tbsp of juice)
Icing sugar ½ cup
Fresh blackberries 1 container (optional)
Preheat the cooker to 350F & lightly brush a 9-inch cake pan with olive oil. Sift the flour, baking powder & baking soda into a mixing bowl & set aside. In another bowl, vigorously whisk eggs & sugar together for 3 to 4 minutes then whisk in the vanilla extract, lemon juice & zest.
Next, whisk in the olive oil & stir in flour until just smooth & combined, don’t over mix. Pour batter into the prepared pan & bake 25 to 30 minutes. Cool the cake 10 minutes in the pan then remove to a cooling rack for another 5 minutes. Stir the icing sugar & extra tbsp of juice in a small bowl until smooth, glaze the cake top & serve w/ blackberries.