Monday, June 7, 2010
Lemon "Muffin Top" Cake
I got this recipe from MarthaStewart.com and the cake is absolutely fragrant and has wonderful texture to it. The recipe is based on olive oil that provides for great crust and great earthy flavor.
Here is what you'll need:
1/2 cup olive oil, plus more for pan
1/2 cup milk
1 large egg
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
About 1 1/2 cups of chopped dry fruit- I have tried it with dates, raisins and dry apples- all good, raisins is significantly sweeter then other options
1 1/2 teaspoons finely grated lemon zest (from 1 lemon)
Preheat oven to 350 F. Prepare 9 inch tart pan or cake pan oiled with a tea spoon of olive oil.
In a bowl whisk together oil, milk, and egg; set aside. Add flour, sugar, baking powder, and salt and stir with a rubber spatula just until smooth (do not overmix). Gently fold in dry fruit and lemon zest.
Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes.
Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. Keep, wrapped in plastic, at room temperature up to 1 day. To serve, cut into wedges.