Zaytinya Olive Oil Cake With Clementines | Fine Dining Lovers
“This light and fluffy cake is a perfect vehicle for peak-season citrus like clementines,” shares chef Michael Costa of Zaytinya. Plus, it’s not too sweet, so y
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Ingredients
- FOR THE OLIVE OIL CAKE
- Granulated sugar: 250 g (divided. plus more for dusting)
- Vanilla bean: 1
- Large eggs: 4 (yolks and whites separated)
- Fresh lemon juice: 42 g
- Zest of 1 lemon: 1
- Cake flour: 170 g (sifted)
- Extra virgin olive oil: 240 g plus more for drizzling
- Kosher salt: 1 tsp
- FOR THE WHIPPED CREAM
- Heavy cream: 240 g
- Orange blossom water: 1/2 tsp
- Powdered sugar: 1 tbsp
- FOR SERVING
- Clementines: 1-2
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