Steak and Cake by Elizabeth Karmel

Author:Elizabeth Karmel
Language: eng
Format: epub, pdf
Publisher: Workman Publishing Company
Published: 2019-03-11T16:00:00+00:00

Olive Oil Cake

with Rosemary and Orange and a Clementine Salad

The Cake

This light, almost savory cake is a nice change of pace, especially after a heavy meal. People in the United States don’t usually think of olive oil and dessert together, but in Italy it is very common to use olive oil in cakes—just as it is common for us to use vegetable oil. The cake batter is very loose, but don’t worry because it bakes up beautifully—and the addition of cornmeal likens it to a sweet version of cornbread. The supremed clementines make a gorgeous garnish.

Serves 9 to 12

Baking spray, for preparing the pan

3 large eggs

1 cup granulated white sugar

1¼ cups half-and-half

1 cup good-quality extra-virgin olive oil

¼ cup Grand Marnier

Juice and zest of 1 large orange (about ¼ cup juice)

1½ cups all-purpose flour

⅓ cup yellow cornmeal

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon dried rosemary leaves, crumbled

Pinch of fine sea salt

Confectioners’ sugar, for garnish

Clementine Salad, for serving (recipe follows)

Sweetened Whipped Cream, for garnish

Pan: 9-inch square pan or 9-inch round pan

1 Position a rack in the center of the oven and preheat the oven to 350°F. Spray the cake pan with baking spray.

2 Whisk the eggs and sugar together in a large bowl until well blended and light in color. Add the half-and-half, olive oil, Grand Marnier, and juice and mix well.

3 Whisk the flour, orange zest, cornmeal, baking powder, baking soda, rosemary, and salt together in another large bowl. Add the egg mixture to the flour mixture, stirring until just blended (the batter will be slightly lumpy; do not overmix).

4 Pour the batter into the prepared pan. Lightly tap the pan down on the counter to make sure the batter is evenly distributed and to remove excess air bubbles.

5 Bake until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out with only a few crumbs, 45 to 50 minutes. Place the pan on a wire cooling rack to cool completely.

6 When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with confectioners’ sugar, cut into pieces, and serve with the Clementine Salad and Sweetened Whipped Cream.

Clementine Salad

If you make this salad when clementines are out of season, feel free to substitute your favorite orange or tangerine. There is little more to it than supreming the oranges. Supremed citrus is the “meat” of the segments with the membranes removed. If you have never supremed a clementine (or other citrus fruit) before, it is much simpler than it sounds.

6 to 8 clementines or oranges

Pinch of salt

Pinch of granulated white sugar

1 To supreme a clementine, slice a thin piece off the bottom of the fruit so that it sits flat. Place the clementine on the cut bottom and remove the peel, the white pith, and the outer membrane in strips. Go around the whole clementine trimming until you can see the bare fruit. Cut off the remaining top cap of peel and pith.

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