Lemon Olive Oil Cake with Blueberry Balsamic Reduction


3/4 c. Lemon
Olive Oil
zest of 1 lemon
1 c. cake flour
5 large eggs, separated (use 5 yolks and 4 whites)
3/4 c. plus 1 1/2 Tbsp. sugar
1/4 tsp. salt

Ingredients for Topping:
1 c. Blueberry Balsamic
1 c. fresh blueberries

Preheat oven to 375F and grease 13x9x2 inch baking pan.

Beat egg yolks with 1/2 cup sugar with electric mixer until pale yellow and thick. Reduce speed and add Lemon Olive Oil and lemon zest.

Gently stir in flour a little at a time until combined.

In another bowl with electric mixer, beat egg whites with 1/4 tsp salt until foamy and add 1/4 cup sugar a little at a time until soft peaks form.

Thoroughly fold beaten egg whites into yolk/flour mixture.

Pour into pan and bake until golden brown and puffy (approx. 45 minutes).

In a saucepan put one cup of Blueberry Balsamic over medium heat. Reduce balsamic down until thick and add one cup of fresh blueberries. Pour Blueberry Balsamic sauce over cake and serve.

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