Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios | James Beard Foun
Try this recipe for a light and fruity olive oil cake from Beard House chef Jennifer McCoy.
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Cooking tools:
- Stand mixer
- Sifter
- Cooling rack
- Cake pan
- Microplane
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 2 cups raspberries
- 1/4 cup granulated sugar
- 1 sprig fresh lavender
- 3 tablespoons water
- 2 teaspoons lemon zest
- Pinch sea salt
- 1 cup crème fraiche
- 1/2 cup heavy whipping cream
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cup sugar
- 1 1/2 cup whole milk
- 1 cup good quality extra virgin olive oil
- 1/2 cup finely copped pistachios for garnish
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