Food Network: DaVero Meyer Lemon Olive Oil Cake

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DaVero Meyer Lemon Olive Oil Cake
Recipe courtesy DaVero Olive Oil

Ingredients
Vegetable oil, for brushing pan
1 cup all-purpose flour
1/2 teaspoon salt
5 large eggs, separated
3/4 cup sugar
2 tablespoons grated fresh lemon zest, or more, to taste
1/2 cup DaVero Meyer Lemon or Dry Creek Estate olive oil
1/3 cup Gewurztraminer or similar sweet white wine
2 large egg whites
1 pint fresh berries, plus additional for garnish
2 to 4 tablespoons confectioners' sugar or more, to taste

Instructions
Preheat oven to 325 degrees F.

Brush a 9-inch springform pan with vegetable oil; line bottom with parchment
paper.

Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg
yolks and sugar at medium-high speed about 2 to 3 minutes, until it is light
yellow and ribbons form when beaters are lifted. Add flour mixture to egg mixture
and beat on medium-low until well blended. Beat in lemon zest. In a small bowl,
combine wine and olive oil; gradually pour into large bowl in a thin, steady
stream, beating until thoroughly combined. Set aside.

In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently
fold 1/3 of whites into batter with a rubber spatula, then fold in remaining
whites just until combined.

Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when
gently touched and toothpick inserted into center comes out clean. Remove pan from
oven and cool on a wire rack. Run a long, thin knife around edge of pan; detach
ring.
Pulse berries and confectioners' sugar in a blender or food processor until
smooth, about 30 seconds. Top cake with puree and whole fresh berries.