Olive Oil Cake With Cherry Compote
This delightful cherry olive oil cake combines the sweetness of fresh cherries with a tender, moist cake that is sure to impress. The light and fluffy texture of the cake pairs perfectly with the slightly tart cherry compote, making it a delightful treat for any occasion. Follow these simple steps to create this beautiful dessert that is bursting with flavor and will leave your taste buds wanting more.
— Constant Cookbook
Ingredients
- 1/2 cup sugar
- 1/2 cup plus 2 Tbs. water
- 1 lb. fresh or thawed frozen cherries, pitted
- 1 lemon zest strip
- 2 tsp. cornstarch
- Vegetable cooking spray for greasing the pan
- 1 1/2 cups cake flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, at room temperature
- 1 cup sugar
- 1/3 cup olive oil
- 1 tsp. vanilla extract
- 2 Tbs. fresh lemon juice
- 1 tsp. grated lemon zest
Instructions
- To make the compote, in a saucepan over medium heat, combine the sugar and the 1/2 cup water. Bring to a simmer and cook, stirring, until the sugar is dissolved, about 3 minutes. Add the cherries and lemon zest strip, bring the liquid back to a simmer, and cook until the cherries are tender but still firm, about 2 minutes.
- In a small bowl or cup, stir together the 2 Tbs. water and the cornstarch until the cornstarch is dissolved. Stir the cornstarch mixture into the simmering cherries and cook, stirring gently, until the liquid is clear and slightly thickened, about 1 minute. Transfer the compote to a bowl, remove and discard the lemon zest strip and let the compote cool to room temperature.
- Position a rack in the middle of an oven and preheat to 350°F. Lightly grease a 9-inch springform pan.
- To make the cake, in a bowl, sift together the flour, baking powder and salt.
- In a large bowl, using an electric mixer on medium speed, beat the eggs until thick and pale yellow, about 3 minutes. While continuing to beat, slowly add the sugar in a thin, steady stream until fully combined. Then add the oil in a thin, steady stream, continuing to beat constantly. Beat in the vanilla, lemon juice and grated zest.
- Using a rubber spatula, gently fold the flour mixture into the egg mixture in 3 batches. Do not overmix. Scrape the batter into the prepared pan.
- Bake the cake until it is golden brown and springs back when pressed in the center, 35 to 40 minutes. Remove from the oven, place the pan on a wire rack and let cool for about 10 minutes. Run a small knife around the inside edge of the pan to loosen the cake, then release and remove the pan sides. Transfer the cake to a serving plate. Accompany each slice with some of the compote. Makes one 9-inch cake.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Comments
No comments found.