Olive Oil Lemon Upside Down Cake | Recipes | Roland Foods

Ingredients

• 1 cup Roland® Extra Virgin Olive Oil (200 g)
• 2 1/4 cups all-purpose flour (270 g)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cup granulated sugar (250 g)
• Zest of 6 lemons
• 1 cup fresh lemon juice, about 6 lemons (200 g)
• 3 large eggs, room temp
• 2 teaspoons vanilla extract
• 2 lemons, cut into 1/8' slices
• 4 cups water, for boiling
• 2 cups water, for sugar syrup (454 g)
• 1 cup granulated sugar, for sugar syrup (200 g)
• Bowl of ice water
• In a medium saucepan, bring 4 cups of water to a boil
• In a heavy-bottomed pot, combine water and sugar. Place over medium-high heat and bring to a boil or 212 degrees F
• In a medium bowl, prepare the ice bath by filling it with ice and covering it with water
• Boil the lemon slices for 2 minutes, then transfer them to the ice bath
• Transfer the lemon slices to a cooling rack over a parchment-lined baking sheet and allow them to cool while you make the cake batter
• Preheat the oven to 325 degrees F. Line a 9" cake pan with parchment paper
• In a medium bowl, combine the flour, baking powder, and salt. Set aside
• In a large bowl, combine the sugar and lemon zest. Rub them together with your fingers until it resembles wet sand and the zest smells aromatic
• Add the olive oil, lemon juice, eggs, and vanilla. Use an electric hand mixer or whisk to mix until well combined
• Add the dry ingredients and mix until fully combined
• Arrange the candied lemon slices in the cake pan, overlapping them slightly
• Very slowly pour the cake batter into the pan, careful not to disturb the lemon slices
• Bake the cake for 45-50 minutes or until lightly golden on top and a toothpick inserted comes out clean
• Once the cake comes out of the oven, use a knife to loosen the sides of the pan. Place a large plate on top and flip the cake over. Remove the pan, then gently peel back the parchment paper
• Allow the cake to cool completely, then use a serrated knife to cut individual slices, and enjoy!