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Serves : 8

Extra-virgin olive oil and sugar combine to put a crisp sweet crust on this crumbly treat. The cool simplicity of the unsweetened cream nicely complements the tangy cake.  Beautiful Desserts

How to Make It

Step 1    

Preheat the oven to 325°. Butter a 9-inch springform pan. Sift together the flour, polenta, baking soda and salt. In a small bowl, combine the olive oil, lemon juice and vanilla.

Step 2    

In a large bowl, beat the eggs with the granulated sugar at medium speed until thick, about 3 minutes. Gradually beat in the oil mixture and the lemon zest. Gently fold in the dry ingredients just until blended.

Step 3    

Scrape the batter into the prepared pan and bake for about 50 minutes, or until the center springs back when lightly pressed. Let the cake cool on a wire rack for 5 minutes. Remove the side and let cool completely.

Step 4    

In a medium bowl, whip the heavy cream to soft peaks. Transfer the cake to a serving plate and sift the confectioners' sugar over the top. Serve with the whipped cream.

Chef's Notes

Olive Oil Make the cake with a buttery extra-virgin olive oil; do not use a pungent oil.

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