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Receta Ligurian Lemon Cake
by Global Cookbook

Ligurian Lemon Cake
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Ingredientes

  • 7 Tbsp. melted unsalted butter room temperature
  • 1 3/4 c. all-purpose flour plus more
  • 1 1/2 tsp double-acting baking pwdr
  • 1 c. granulated sugar Zest of 2 lemons finely minced
  • 1 Tbsp. fresh lemon juice
  • 4 lrg Large eggs room temperature
  • 3 Tbsp. lowfat milk room temperature
  • 2/3 c. extra-virgin extra virgin olive oil
  • 1 pt fresh raspberries
  • 1 lrg egg white
  • 1/4 c. granulated sugar confectioners' sugar mixed berries, such as raspberries, strawberries, or possibly blueberries

Direcciones

  1. To make the Lemon Cake: Heat oven to 350 degrees with rack in center. Butter a 10-inch round cake or possibly springform pan, dust with flour, and tap out any excess. In a large bowl, sift the flour and baking pwdr; set aside.
  2. Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers till the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer. Using the whisk attachment, beat in the Large eggs on medium-high till the mix is pale and thick, about 3 min. With the mixer on lowest speed, beat in lowfat milk. Add in reserved flour mix; beat till incorporated. Add in the lemon juice, melted butter, and extra virgin olive oil; beat till blended.
  3. Pour about one third of the batter into the prepared pan; there should be just sufficient batter to create a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so which it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
  4. Bake cake till golden brown and pulls away from the sides of the pan, and a cake tester inserted into the center comes out clean, 30 to 33 min. Remove the cake from the oven, and immediately unmold it onto a wire rack. Invert cake so it is right-side up, and allow to cold to room temperature. Once cooled, the cake is ready to serve or possibly to decorate with meringue.
  5. To make the Meringue and assemble the dessert: Heat oven to 475 degrees with rack positioned in the center. Place the cooled cake on a parchment-lined baking sheet, and set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat egg white till it holds soft peaks. Add in granulated sugar in a slow, steady stream; continue beating till hard, glossy peaks form. Using a metal icing spatula or possibly a spoon, immediately spread the meringue over the top of the reserved cake. Dust the meringue with confectioners' sugar. Bake the cake till lightly browned, 4 to 6 min. Garnish the cake with the mixed berries, if you like, and serve.
  6. Serves 10 to 12.