Receta Appreciating Lemon-Olive Oil Cake with Blackberries
This Lemon-Olive Oil Cake with Blackberries is a gentle reminder to look around and smell the roses (or in this case the cake). I strongly believe there’s something wonderful in every corner of the world. It’s easy to forget how special things are where you live because when we live with all that special stuff we sometimes forget to appreciate everyday beauty. I’m guilty of that sometimes. For example, when people visit me in Southern California they always exclaim how “woooonderful” it would be to grow lemons in your very own backyard. Meyer Lemons no less. “What a treat!”
And it is wonderful. I try to remember that everyday. However, I’m on a three week drive trip with stops in the Eastern Sierras, Central Oregon, Southern Washington, and Seattle (where I’m currently tapping out this post). The return trip will be a leisurely drive down through the Willamette Valley and Northern California coast before heading inland through the San Joaquin Valley back to Los Angeles. The point being, I’m out of my element. So, like the lemon gawkers who visit me in So Cal, I’m astounded by the fruit that grows here. Especially blackberries. Not only can people grow blackberries in their very own backyard, but blackberries grow wild by the side of the road – everywhere! Meyer Lemons are great, but blackberries make me swoon!
Lemon-Olive Oil Cake with Blackberries
So to honor the bounty I live with and the glory of the berries I’ve discovered on my journey I’ve stirred together a simple Meyer Lemon-Olive Oil Cake with Blackberries. I’ve included pistachios in this cake too. Can you imagine living in a place where pistachios actually grow on trees? It must be heavenly! GREG
Cake can be made 2 days ahead. Store wrapped tightly at room temperature.
Ingredients
- Nonstick vegetable oil spray
- 1 3/4 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 large eggs
- 1 ¼ cup plus 2 Tbsp. sugar (divided)
- 2 teaspoon vanilla extract
- 1 tablespoon plus ¼ cup fresh lemon juice (divided, I used Meyer)
- 2 tablespoon finely grated lemon zest (Iused Meyer)
- 3/4 cup olive oil
- 12 ounce fresh blackberries (divided)
- 3 tablespoon chopped unsalted, raw pistachios
Directions
Preheat oven to 350°. Coat a 9” diameter cake pan with nonstick spray. Line the bottom with a 9″ diameter piece of parchment; oil the parchment.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and flour mixture.
Scrape 2/3 of the batter into prepared pan and smooth top. Scatter half the blackberries over batter and smooth the remaining batter on top. Sprinkle pistachios and 2 tablespoons sugar all over.
Bake cake until a tester inserted into the center comes out clean, about 50 minutes.
Meanwhile, bring remaining ¼ cup sugar and remaining ¼ cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan. Remove cake from pan, slice and serve with remaining blackberries on the side.
Lemon-Olive Oil Cake with Blackberries