I know, I know. I just posted a grilled fig pizza, but figs are still in the market for a short time, and for those of you with fig trees, you may be up to your ears in these sensuous beauties and looking for ways other than fig pizza or fig jam to make use of them. This lemony olive oil cake will not disappoint. It’s the best version of an olive oil cake I’ve ever eaten (caveat – it does contain butter also). If you don’t have figs, use other fruit, like peaches, plums or apricots — even apples.
It has a tender crumb, a delicious citrusy flavor (boosted by a lemon olive oil sent to me by Nudo) and it’s easy to prepare. A sprinkling of powdered sugar on top (and a stencil of a fig leaf is nice too) is all the decoration you need.
Pardon me while I get a little crazy on my “pop art” attempt.
After making the cake, I wanted to see how that lemon olive oil would taste in a savory dish, without any cooking involved, but straight out of the tin.
So I grilled some grape tomatoes on one part of the grill, while on the other side, I placed some flounder on a piece of tin foil that had been smeared with regular olive oil, not the Nudo al limone. I splashed the flounder with a bit of white wine, then seasoned it with salt, pepper, slices of shallot, lemon slices and bits of fresh thyme. I closed the lid for five minutes and came back to a perfectly cooked piece of flounder. I plated it, strewing the tomatoes around the fish and finished it with a healthy drizzle of the Nudo olio d’oliva al limone. The fresh lemony flavor was evident in every bite and I think it’s the best possible use of this olive oil. The cake was delicious, don’t get me wrong. I plan to make it again and again. But with the lemon zest and citrus juice already in the cake recipe, I’m not sure the lemony olive oil really stands out. In this fish dish, however, the oil is a star.
Lemony Fig Olive Oil Cake printable recipe here
adapted from Lottie and Doof blog, but originally from Chicago’s “Floriole” restaurant
amounts were given in grams, and I find that method of baking much more accurate. But I’ve converted the measurements for U.S. cooks who don’t have a scale.
200 grams granulated sugar (a little less than 1 cup)
zest of 2 lemons (I used the zest of an orange because I had already zested the remaining lemon in the fridge for another recipe – either orange or lemon zest is great)
about 1-1 1/2 cups fruit (raspberries, blackberries, blueberries, peaches- whatever is in season!)
(I used figs cut into halves)
Pre-heat oven to 350° F. Butter and line the bottom of a 9″ cake pan with parchment paper.
Combine lemon zest and sugar in a bowl, rub zest into the sugar to release essential oils—set aside. Combine melted butter, olive oil and lemon juice in a medium bowl. Sift together flour and baking powder.
In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar mixture and salt. Beat at high speed until very pale yellow in color and has about doubled in volume. You are looking for the batter to hold a “ribbon”. With mixer still running slowly add oil mixture to egg mixture. You are slowly emulsifying the oil into the egg mixture. If you do this properly the mixture will not break.
Remove the bowl from the stand mixture and fold in the dry ingredients, being careful not to over mix.
Pour about 2/3 of batter into bottom of the prepared cake pan. Sprinkle whatever fruit you are using on top. Cover with remaining batter and bake for approx. 35-40 minutes or until the cake is set. You can use a toothpick to test, it should come out clean. I like a sprinkle of confectioner’s sugar on top.
Place some cherry or grape tomatoes on an aluminum foil container on the grill, into which you’ve smeared a little olive oil. Cook at high heat until they burst open and/or caramelize. On another burner, on low heat, place another aluminum foil container, onto which you’ve smeared a little olive oil. Place the filet of sole or flounder on the oil. Splash with a little white wine. Then strew the fish with sliced shallot, slices of lemon, sprinkle with salt, pepper and fresh thyme. Close the lid on the grill and check back in five minutes. The fish should be done or nearly done. Remove to a place and scatter the tomatoes all around, then drizzle with the lemon-flavored olive oil.