This delicious and unconventional cake called pão de ló from Nuno Mendes at Taberna do Mercado in London is like a fallen soufflé crossed with an olive oil cake with a creamy center. Mendes likes guests to dig into the cake with their spoons straight from the platter.
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9 large egg yolks
2 large eggs
1/2 cup sugar
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon all-purpose flour
Flaky sea salt, for garnish
How to Make It
Preheat the oven to 350°. Line an 8-inch round cake pan with parchment paper, allowing a 3-inch overhang all around. In a bowl, beat the egg yolks, eggs and sugar at medium-high speed until fluffy and doubled in volume, about 6 minutes. With the mixer at low speed, drizzle in the 3 tablespoons of olive oil, then beat in the flour just until incorporated and scrape into the prepared pan. Bake until puffed and set around the edge and golden on top but slightly wobbly in the center, 18 to 20 minutes. Transfer the pan to a rack and let the soufflé cool for 10 minutes.
Using the parchment, carefully transfer the soufflé to a platter. Drizzle with olive oil, sprinkle with sea salt and serve hot or at room temperature.
The soufflé can be baked up to 6 hours ahead.
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