Rustichella Lemon Oil Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
10 ounces sugar |
6 ounces lemony oil, procedure follows |
4 eggs |
6 ounces milk |
14 ounces flour |
1 ounce baking powder |
Directions:
1. Preheat oven to 400 degrees
2. In a mixing bowl, combine the sugar, lemon oil, eggs, and milk. Mix all of these ingredients until well blended. Add the flour and baking powder and mix until you obtain a soft batter.
3. Grease a cake mold with butter and a little flour. Tap the excess flour out of the mold.
4. Slowly pour the cake batter into the mold and bake for 45 minutes.
5. To serve: Let cake cool and serve.
6. Lemony Oil:
7. Remove the zest (skin) from the lemons, taking care not to include the bitter white pith. Squeeze the lemon juice into a saucepan and add the zest and oil. Warm the oil over medium-low heat until it sizzles gently, about 4 minutes. Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon. Strain the oil and discard the zest. The mild flavor of pure olive oil balances nicely with the lemon. A full flavored extra-virgin olive oil however is too potent. If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil.
8. Remove the zest (skin) from the lemons, taking care not to include the bitter white pith. Squeeze the lemon juice into a saucepan and add the zest and oil. Warm the oil over medium-low heat until it sizzles gently, about 4 minutes. Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon. Strain the oil and discard the zest. The mild flavor of pure olive oil balances nicely with the lemon. A full flavored extra-virgin olive oil however is too potent. If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil.
9. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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