Fwd: Sweet Savvy #250 - Light Italian Olive Oil Cake

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I would use coconut oil myself.....

 

Cyndi

 

 

 

 

 

debraTo: cyndikrallSent: 6/12/2009 12:42:06 P.M. Pacific Daylight TimeSubj: Sweet Savvy #250 - Light Italian Olive Oil Cake

 

 

12 June 2009 Greetings!

Of course, I had to try a cake made with olive oil, and it was delicious! You actually don't taste the olive oil at all--instead the flavor is sweet sherry speckled with bits of lemon zest. This sponge cake is very good just by itself, but even better with whipped mascarpone cheese and cream (half and half is good) and fresh summer fruits. I brought the test cake to a birthday party and everyone ate their piece right up, with mmmmm's and ahhhh's! I put the whipped topping just on top and arranged blackberried and strawberries on top in a pretty pattern, so it looked like it came from a French bakery. Everyone was happy! Note: The original recipe called for making this cake in a 9-inch springform pan, but I didn't have one. It is puffy and rises like an angel-food cake, so if you have an angel food cake pan, you can use that. I used a smaller springform pan and had batter leftover, so I put it in a casserole dish with high sides, rather than a shallow cake pan. Both cakes turned out about the same, and in fact, the one baked in the casserole looked a bit better, so that's the one I used for the party. That cake was plenty for six servings. LIGHT ITALIAN OLIVE OIL SPONGE CAKE makes 8 servings 3/4 cup extra-virgin olive oil5 egg yolks and 7 egg whites1 cup powdered unrefined cane sugar (sold as "organic powdered sugar")zest of one lemon1/2 cup sweet sherry (alcohol evaporates during baking)1 cup whole wheat pastry flourpinch salt

 

Preheat oven to 350 degrees F. Line the bottom of the pan with parchment paper, and brush the sides with olive oil. Using an electric mixer, combine the egg yolks, sugar, and lemon zest in a medium bowl. Beat until the mixture becomes very pale and thick, and has doubled in size. Reduce the speed of the mixer and slowly mix in the olive oil and sherry. With a wooden spoon or spatula, gently fold in the flour. Mix until just combined and set aside. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold the whites into the egg yolk mixture, adding 1/3 of the egg whites at a time. Pour into the prepared pan. Bake for 45 minutes or until a cake tester comes out clean. When the cake is done, remove it from the oven and let it cool for 10 minutes. Then remove it from the pan and transfer it to a rack to cool completely. Serve with whipped mascarpone cheese and cream and summer fruits.

 

 

for more recipes and information on sweeteners and health, visitsweetsavvy.com got a question? want to share a recipe?, visitSweet Savvy Q & A Blog links to websites that sell natural sweeteners

 

SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

 

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