Meyer Lemon Olive Oil Cake with Bavarian Cream & Raspberry Agrodolce
Serves 235 mins prep45 mins cook
To bring out all the flavors of Spring, we created this tasty Meyer Lemon Olive Oil cake that is perfectly light to complement a weekend brunch, afternoon tea or cocktail hour, or a refreshing dessert! This makes two 6 inch smaller layer cakes or one
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Instructions
DIRECTIONS Make the Agrodolce (*see note) Wash the raspberries and add to a saucepan with 1 tbsp sugar and water. Cook on medium low heat for about 10 minutes. Using a tool to mash the fruit, crush the raspberries into a pulp. Cook an additional 5 minutes or so and strain through a fine mesh into a bowl. The goal is to remove the small raspberry seeds that won’t be useful in the final sauce. Complete the sauce by heating the 1/4 cup additional sugar over medium heat in a shallow pan, skillet or saucepan. Move the sugar around to melt and caramelize by moving the pan, don’t stir the sugar. If there is still solid sugar and some of the melted sugar is browning, just lower the heat. Once all of the sugar is melted and the color is a light amber, turn the heat to low and pour in the vinegar and stir with a spoon (wooden preferred). This will take some time as the sugar will seize up and become like a candy, but continue to stir and it will melt as the vinegar evaporates and mellows with the sugar. Continue to stir, and stir, and stir. Once the mixture is combined and cohesive, you can add the raspberry mixture – add half and continue to add while tasting until you get to the raspberry taste you desire. Save the remaining raspberry syrup for cocktails, desserts, or to drizzle over pancakes, waffles, or yogurt for breakfast. Meyer Lemon Olive Oil Cake Preheat oven to 325°F and grease one 9-inch round cake pan or two 6-inch round cake pans Add sugar, Chambord and water to a saucepan and heat on low until sugar is completely dissolved (approximately 5-7 minutes). Zest your Meyer lemon and set zest aside, then juice the zested lemon and measure out 1 tbsp and add to your milk and set aside. Thinly slice the remaining Meyer Lemons and place slices in the bottom of your cake pan, overlapping slightly. The lemon slices will spread as the cake bakes. Pour the sugar syrup over lemon slices in cake pan. In a medium bowl, mix together flour, baking soda, baking powder, and salt. Set aside. In a bowl of a stand mixer add sugar, eggs, egg yolks, and lemon zest and mix until thoroughly combined. Slowly pour in olive oil and continue to mix until combined, then pour in your milk and lemon juice mixture and almond extract. Add dry ingredients and mix on medium for about 2 minutes until mixture appears smooth and slightly thickened. Pour cake batter into cake pan over lemon slices, then bake on the center rack for 45-60 minutes or until a toothpick poked into the center comes out clean. Remove from oven and allow to cool briefly (about 5 minutes), then turn out upside down onto a wire rack to cool completely. Make the Bavarian Cream (**see note) Stirring often, combine the milk, cream and half of the sugar in a saucepan and bring to a boil, then immediately turn the heat to low. Whisk the yolks, vanilla and the other half of the sugar in a separate bowl until the yolks form ribbons, sugar is dissolved and the color is light yellow. Add about a quarter cup at a time of the hot milk to the egg mixture while whisking to temper the eggs until you have added half of the milk mixture. Pour the tempered egg mixture back into the saucepan and stir constantly until the mixture reaches 185ºF. Strain through a fine mesh strainer into a clean bowl and add the gelatin and stir. Once incorporated, put the bowl in an ice bath to cool to 70ºF while you prepare the rest of the ingredients. Add the cream and additional sugar to a bowl and whip to soft peaks. When the custard base has cooled to 70ºF, fold this into the custard. Cover with plastic wrap and place in fridge for about an hour or until cake is cooled and ready to fill. Assemble the Cake To assemble this cake, turn the baked and slightly cooled cake out onto a wire rack to cool completely. Once cool, slice the cake horizontally to create two layers. Once you have your slices, add some of the raspberry agrodolce to the bottom layer almost to the edges. Then add a layer of Bavarian cream, followed by the top layer of the cake with the lemons. At this point, we recommend placing the cake in the fridge for about 30 minutes to an hour so that the center cream layer doesn’t squish down when you cut it. To serve, drizzle the agrodolce on top, slice and serve.View original recipe