Monday, April 23, 2012

~ Lemon Olive Oil Cake...

Sheery Dream Cakes | 8:39 AM |

Assalamualaikum dan Salam penuh kerinduan kepada semua pengunjung SBK yang d sayangi..

Hari ini Diana buat kek ni untuk dimakan semasa minum petang tadi... Kek yang sangat mudah disediakan.. Dan yang pastinya menepati citarasa kami sekeluarga..

Resipi ni Diana ambil dari blog Completely Delicious dan resipi ni berasal dari blog Epicurious... Terima kasih buat Annalise @ Completely Delicious kerana mengetengahkan resipi yang sedap ni.. Terima kasih juga buat tuan empunya resipi asal kek ni.. Izinkan Diana pula kongsikannya kat sini ya..  Diana buat ikut cara Annalise.. Terima kasih..

:: Sumber Dari ~ Annalise @ Completely Delicious  ( TQ )
:: Adapted from Epicurious

Makes 1 loaf cake or 8 inch cake
  • 3/4 cup olive oil*
  • 1 large lemon
  • 1 cup all-purpose flour
  • 5 egg yolks
  • 4 egg whites
  • 3/4 cup plus 1 1/2 tablespoons sugar
  • 1 cup powdered sugar

  1. Preheat oven to 350 degrees F. Grease an 8 inch springform, or 9 x 5 inch loaf pan with olive oil and line with parchment paper. Grease the parchment paper and then dust with flour.
  2. Grate the lemon zest from the lemon ( 1 1/2 tsp ) and mix together with the flour in a medium bowl. Juice the lemon.
  3. In the bowl of a stand mixer fitted with a whisk attachment, beat together the egg yolks and 1/2 cup sugar at high speed until thick and pale, about 3 minutes. Reduce the speed to medium and slowly add the olive oil and 1 1/2 tablespoons of lemon juice ( mixture may appear separated ). Add the flour mixture and fold in gently with a wooden spoon or spatula.
  4. Spoon the batter into a large bowl and wash and dry the bowl and whisk attachment for the stand mixer. Add the 4 egg whites to the bowl of the stand mixer and beat on high speed with the whisk attachment until foamy. 
  5. Continue to beat on high, slowly adding 1/4 cup of sugar. Beat just to soft peaks. Fold the egg whites into the cake batter until just combined. 
  6. Pour into the prepared baking pan and sprinkle with the remaining sugar.
  7. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Cool for 10 minutes in the pan, then remove to a wire rack to cool completely.
  8. Prepare the glaze by whisking together the powdered sugar 1 tablespoon of the fresh lemon juice. Add more lemon juice if necessary to get the desired consistency. Pour over the cooled cake.
  9. *I’ve exclusively used extra-virgin olive oil in this cake, but from a very standard grocery store brand, nothing expensive or fancy. Epicurious indicates that both extra-virgin and regular olive oil produce great results.