Recipe: Frog Hollow Olive Oil Cake with Citrus Compote

 

1_Cover Image

Ingredients

5 eggs (room temperature)

1 tbsp of orange zest

1/3 cup and 2 tbsp. of Frog Hollow olive oil (2012 is suitable for this recipe)

½ cup Sauterne (you can substitute with a sweet wine such as white zinfandel or Riesling)

¾ cup sugar

1 cup of flour

2 egg whites (room temperature)

½ tsp cream of tartar

¼ tsp of salt

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Preparation

1. Preheat oven to 335 degrees. Line the bottom of a spring form pan with parchment paper and brush with butter.

3_butter pan

2. Beat egg yolks at medium speed with half of the sugar until you have a three second stream.

4_3 second stream

3. Slowly stream in olive oil and Sauterne (sweet wine). Sift in dry ingredients and continue to beat until ingredients are well combined.

5_slow stream olive oil

 

4. Beat whites with cream of tartar and sugar until you get soft peaks.

6_soft peaks

5. Fold the whites into the yolks.

7_folding in egg whites

6. Pour batter into the spring form Pan and place it in the oven for 20 minutes. Lower the oven temperature to 300 degrees for the next 20 minutes. Turn oven off and let the cake sit in oven for 10 minutes.

7. Take cake out of the oven and let it cool.

8_out of the oven

8. Remove cake from spring form Pan and sprinkle with confectioners sugar.

9_making compote_small

9. Serve with citrus compote.

10_cake plated_2_small

 

 

 

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