Dessert

Ligurian Lemon Cake (w/olive oil & toasted meringue)

Ligurian Lemon Cake (w/olive oil & toasted meringue)

recipe image

Posted on Saturday, November 17, 2012

This straightforward Ligurian lemon cake with a mild-weight olive taste and a tender texture is a favourite of mine. I delight in it even more topped with a toasted Swiss meringue which I changed from the distinctive Pierre Hermé recipe on tale of it’s more staunch than a popular meringue (in case you wish to own to depart the cake out longer) and has more of a ‘marshmallow’ quality to it. And who doesn’t delight in a fluffy cloud of meringue on top of anything. Oh, and the cake has raspberries within the center which you would possibly want to change with blueberries or even rhubarb.

Two issues to keep in mind about this recipe. You’ll must make declare of a further virgin olive oil that’s mild and fruity nonetheless no longer too assertive. It’s cake. It shouldn’t be delight in biting staunch into a inexperienced olive. Pierre, the magnifique wouldn’t be joyful. Additionally you is per chance tempted to make declare of a microplane grater to grate the lemons. You received’t hear me stutter that too in overall nonetheless… don’t. I comprehend it’s great more uncomplicated than peeling the zest with a vegetable peeler or pairing knife and getting rid of and discarding the white pith, and julienning the zest and dicing it finely, nonetheless it undoubtedly’s the greatest methodology to manufacture it on tale of you wish to own to extract as great lemon oil as imaginable by rubbing it into the sugar with your fingertips. That ends in an extraordinarily fragrant lemon sugar which, alongside with the olive oil, affords this cake a estimable dose of brightness.

To give the meringue its “Hershey kisses” learn about whip the Swiss meringue to tender peaks and fit a 1/2- stir pastry tip staunch into a pastry discover. Like the discover with the meringue and beginning within the course of the cooled cake (cake bottom aspect up so it’s flat), pipe a spiral of meringue that covers the total floor of the cake. Then pipe tiny “Hershey kisses” over the disc of meringue to cowl utterly. Toast the meringue with a torch, et voilà! C’est fini!

  • Ligurian Lemon Cake (w/ olive oil & toasted meringue)

    • Adapted from Desserts by Pierre Herme
    • Serves 6
    • For the Ligurian lemon cake:
    • 1 3/4 cups all-goal flour
    • 1 1/2 teaspoons baking powder
    • 1 cup sugar
    • Zest of 2 lemons (eradicated with a zester and finely chopped)
    • 4 tremendous eggs, at room temperature
    • 3 tablespoons complete milk, at room temperature
    • 1 tablespoon freshly squeezed lemon juice
    • 7 tablespoons (31/2 ounces) unsalted butter, melted and restful warm
    • 2/3 cup mild extra-virgin olive oil
    • about 1 pint original raspberries
    • For the Swiss meringue:
    • 4 tremendous egg whites, at room temperature
    • 1 cup sugar
    • 1 pinch cream of tartar
    • 1/2 teaspoon pure vanilla extract
  • For the Ligurian lemon cake:
    • Preheat the oven to 350′F. Butter a 9-stir round cake or springform pan, dust the inner with flour, and tap out the excess. Sift the flour and baking powder collectively and reserve.
    • Space the sugar and chopped zest within the bowl of a mixer and rub the substances collectively between your fingers except the sugar is moist, grainy and very fragrant. Match the bowl into the mixer with the run attachment in region, add the eggs, and beat on medium-high hurry except the mix is pale and thick, about 3 minutes.
    • Residing the mixer to its lowest hurry and beat within the milk. Add the sifted dry substances, beating greatest except they’re integrated, and then add the lemon juice, warm melted butter, and olive oil, again beating greatest except blended.
    • Pour about one third of the batter into the ready pan – it ought to be barely adequate to attain a thin, even layer. Top with adequate raspberries to cowl the batter, then pour on the the leisure of the batter, the usage of a rubber spatula to softly spread the batter to that it runs down between the berries and neutral staunch cowl them.
    • Bake the cake for 35 minutes, or except it’s miles golden and pulls away from the perimeters of the pan. A knife inserted within the center must come out orderly. Use the cake from the oven, let it leisure for 5 minutes and unmold it onto a cooling rack; clutch the cake bottom aspect up. Frosty to room temperature.
    • Like the discover with the meringue and beginning within the course of the cooled cake (cake bottom aspect up so it’s flat), pipe a spiral of meringue that covers the total floor of the cake. Then pipe tiny “Hershey kisses” over the disc of meringue to cowl utterly. Toast the meringue with a torch.
    • For the Swiss meringue:
    • Like a medium saucepan one quarter fat with water. Residing the saucepan over medium heat, and carry to a simmer.
    • Mix egg whites, sugar, and cream of tartar within the heatproof bowl of electrical mixer, and region over saucepan. Tear consistently except sugar is dissolved and whites are warm to the contact, 3 to 3 1/2 minutes.
    • Transfer bowl to electrical mixer fitted with the run attachment, and whip, beginning on low hurry, step by step increasing to high except stiff, sleek peaks have, about 10 minutes. Add vanilla, and mix except blended. Use meringue at as soon as.

Saturday, November 17th, 2012
Cake, Dessert

Be taught More

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *