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Smoked Olive Oil Cake with Meyer Lemon Custard

Smoked Olive Oil Cake with Meyer Lemon Custard
Serves 12
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Smoked Olive Oil Cake
  1. 3 large eggs
  2. 1 cup granulated sugar
  3. 1 1/2 cups whole milk
  4. 1 cup Olivia's Smoked Olive Oil, plus more for coating the pan
  5. 1 tablespoon finely grated lemon zest
  6. 1/4 cup amaretto liqueur, such as Disaronno
  7. 1 1/2 cups all-purpose flour, plus more for dusting the pan
  8. 1/2 cup coarse-ground cornmeal
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon baking soda
  11. Pinch of salt
  12. Olivia's Smoked Brown Sugar to taste
Meyer Lemon Custard
  1. 1 cup Meyer lemon juice (about 8 Meyer lemons)
  2. 1 cup sugar
  3. 1 tablespoon Meyer lemon zest
  4. 4 large eggs
  5. 3/4 cup Olivia's Lemon Olive Oil
Smoked Olive Oil Cake
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch round cake pan with olive oil and flour; tap out the excess.
  2. In a large bowl, whisk together the eggs and granulated sugar until well blended and light in color. Add the milk, measured olive oil, amaretto, and orange zest and mix well.
  3. In another bowl, stir together the measured flour, cornmeal, baking powder, baking soda, and salt. Add the egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy; do not overmix).
  4. Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out with only a few crumbs, about 40 to 50 minutes. Remove from the oven and place on a wire rack to cool completely.
  5. When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with Olivia's Smoked Brown Sugar, or Meyer Lemon Custard. (Directions Below)
Meyer Lemon Custard
  1. Set up a double boiler on high heat. Whisk together Meyer lemon juice, eggs, and sugar over medium-high heat until the custard is thick and smooth (About 5 minutes). Put the custard through a fine mesh sieve into a bowl and whisk in lemon zest and olive oil. Serve warm or chill in fridge overnight.
Olivia Olive Oil