Lemon Olive Oil Cake

Cake with no butter in it?

Yuppie ice cream flavored like trees?

My casserole loving, meat and potatoes, $3 gallon tub of vanilla family

would probably excommunicate me if they knew

of these unthinkable acts of treason that I was engaging in. 

But from the moment I read "Oregon Fir" on the flavors list at

Jeni's Splendid Ice Cream, I knew I was in for trouble.

The hardly sweet ice cream sings a happy little song about rosemary

on your tongue and makes you want the savory/sweet parade 

to last forever. Lemon olive oil cakes, this is where you come in. 

The cakes are dense and just a touch sweet, making them the perfect

candidates to hold down this pine ice cream fort. 

Sprinkle it with some praline pistachios, drizzle it with some honey.

You're going to be so happy that you'll

almost forget that you're turning into a yuppie. 

Ingredients:

1 c. flour

zest of 1 lemon

juice of 1/2 lemon

3/4 c. extra virgin olive oil

5 egg yolks

4 egg whites

3/4 c. white sugar

1/2 tsp. salt

-Beat egg whites, 1/4 c. sugar and salt until they form soft peaks.

-Beat egg yolks and 1/2 c. sugar in a different bowl 

until the mixture becomes a thick, pale yellow. 

-Add the lemon juice and zest and slowly add the olive oil while

mixing.

-Gently fold in the flour to the egg yolk mixture, then once thoroughly mixed,

fold in the egg white mixture. 

Bake at 350 degrees in a greased pan/tins until 

a toothpick inserted comes out clean. 

                                           

Until the next, dears.