Ligurian Lemon Cake
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour (plus more for pan)1.5 tsps
Baking Powder (double-acting)1 cup
Granulated Sugar4 large
Egg (room temperature)3 tbsps
Milk (room temperature)2 cup
Extra-Virgin Olive Oil1 large
Egg WhiteDirections:
1
Make the lemon cake: Preheat oven to 350 degrees F with rack in center
2
Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess
3
In a large bowl, sift flour and baking powder; set aside
4
Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible
5
Return bowl to mixer
6
Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes
7
With the mixer on lowest speed, beat in milk
8
Add reserved flour mixture; beat until incorporated
9
Add lemon juice, melted butter, and olive oil; beat until blended
10
Pour about 1/3 of the batter into the prepared pan; there should be just enough batter to form a thin, even layer
11
Arrange the raspberries on top of the batter
12
Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter)
13
Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, 30 to 33 minutes
14
Remove the cake from the oven, and immediately unmold it onto a wire rack
15
Invert cake so it is right side up, and allow to cool to room temperature
16
Once cooled, the cake is ready to serve or to decorate with meringue
17
Make the meringue and assemble the dessert: Preheat oven to 475 degrees F with rack in the center
18
Place the cooled cake on a parchment-lined baking sheet, and set aside
19
In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat egg white until it holds soft peaks
20
Add granulated sugar in a slow, steady stream; continue beating until firm, glossy peaks form
21
Using a metal icing spatula or a spoon, immediately spread the meringue over the top of the reserved cake
22
Dust the meringue with confectioners' sugar
23
Bake the cake until lightly browned, 4 to 6 minutes
24
Garnish the cake with the mixed berries, if desired, and serve