Name: Olive Oil Cake with Blueberry Sauce and Peaches
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 3/4 cup extra-virgin olive oil, plus more for brushing; 3/4 cups sugar; 5 large eggs, separated, plus 2 whites; Zest of 1 Meyer lemon; 1/2 cup sweet sherry, such as Vin Santo; 1 cup all-purpose flour; Fine salt; 1 cup blueberries; 1/2 cup sugar; 1 teaspoon Meyer lemon zest; 1 cinnamon stick; 2 peaches, sliced into 6 wedges each

Directions

Special equipment:

a 9-inch springform pan

For the cake: Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment and brush the sides with oil.
Combine the sugar, egg yolks and lemon zest in the bowl of a stand mixer fitted with the whisk attachment. Beat until very pale and thick and doubled in size. Reduce the speed and slowly beat in the olive oil and sherry. Gently stir in the flour using a wooden spoon just until combined.
In a second mixer bowl, beat the egg whites with a pinch of salt until they form stiff peaks. In three additions, gently fold the egg white mixture into the egg yolk mixture until just combined. Transfer to the prepared pan.
Bake until a cake tester comes out clean, 45 minutes. Let cool for 10 minutes. Remove the cake from the pan; let cool completely.
For the blueberry sauce: Combine the blueberries, sugar, lemon zest, cinnamon and 1/4 cup water in a saucepan. Bring to a simmer and cook until the berries have burst and the liquid has reduced to a jam consistency, 20 to 30 minutes. Remove the cinnamon stick and discard. Cool completely before serving.
Slice cake and serve topped with blueberry sauce and peaches.

Olive Oil Cake with Blueberry Sauce and Peaches

Ingredients

Cake:

Blueberry Sauce:

Directions

Special equipment:

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