A vibrant citrusy cake full of color and flavor. Enjoy.
1 Cup All Purpose Flour
3 1/2 Cups Granulated Sugar, Divided Use
3/4 tsp Salt, Divided Use
1 tsp Baking Soda
Ground Cinnamon, to taste
Ground Nutmeg, to taste
3/4 Cup Olive Oil
5 Egg Yolks, Divided Use
1 tsp Vanilla Extract
3/4 Cup Lemon Juice
6 Egg Whites, Divided Use
1 tsp Cream Of Tartar, Divided Use
Yellow Food Coloring
1/2 Cup Water
2 1/2 Sticks Cold Butter or Margarine, Softened, Divided Use
1 Cup Mascarpone Cheese
1 Fresh Mint Sprig, Washed
For the lemon curd:
1. Set up a double boiler to create the curd. On the bottom, place a saucepan filled with water over the stove. On the top, place a small bowl filled with the lemon juice, 1 cup of granulated sugar, and 2 egg yolks.
2. Cook slowly, stirring constantly, until thick enough to coat the back of a wooden spoon, and it reaches a temperature of 160 degrees F, and turn off the heat.
3. Stir in 1/2 stick of butter cut into cubes, one cube at a time, letting each one melt before adding the next.
4. Remove bowl from saucepan, and set aside.
For the original cake:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together remaining egg yolks and 1/2 cup of granulated sugar until thick and pale yellow in color.
3. Stir in oil and vanilla.
4. Sift flour, 1/4 tsp of salt, baking soda, ground cinnamon, and ground nutmeg over the mixture, fold in lemon zest, and stir in yellow food coloring.
7. In the bowl of an electric mixer, whip 3 egg whites, 1/4 tsp of salt, and 1/2 tsp of cream of tartar until frothy and foamy, slowly add 3/4 cup of granulated sugar and lemon curd, and continue until stiff peaks form.
8. Slowly fold it into mixture.
9. Pour the cake into a well greased round small springform cake pan, making sure the latch on the metal ring is closed, and bake for about 35 minutes. A toothpick inserted into the center should come out clean when the cake is done.
10. Remove from oven, and let cool. Run a serrated knife around the edge of the cake to loosen it, open the latch on the metal ring, and slowly lift it to remove it from the base.
For the mascarpone Swiss meringue buttercream frosting:
1. Set up a double boiler to kill the salmonella in the meringue. On the bottom, place a saucepan filled with water over the stove. On the top, place a bowl filled with remaining egg whites, 3/4 cup of granulated sugar, remaining salt, and remaining cream of tartar.
2. Cook slowly, stirring constantly, until the sugar dissolves, and it reaches a temperature of 160 degrees F.
3. Transfer the cooked meringue to the bowl of an electric mixer, and whip it until stiff peaks form.
4. In the same bowl with the mixer, cream together Swiss meringue and remaining butter, adding one cube at a time, on medium-low speed until everything is incorporated, and the frosting is light and fluffy. Add mascarpone, and let the mixer go until everything is thoroughly combined.
For the simple syrup:
1. In a saucepan, dissolve remaining granulated sugar in water, and bring to a boil. Bring the simple syrup to a simmer, and set aside.
For the finished cake:
1. Cut the domed top off of the cake, and discard it. Brush the simple syrup on it, and spread the mascarpone Swiss meringue buttercream frosting all over it including the top and the sides, smoothing it out as you go. Decorate with raspberries however you would like, and garnish with a fresh mint sprig. Cut, and enjoy.
Yields: 1 spiced lemon olive oil cake with mascarpone Swiss meringue buttercream frosting