Food, Yoga and Travel in Brooklyn
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I’ve been taunting myself with food blogs as of late. I’m not sure what’s gotten into me, not with the food blogs of course, but with my eating habits. Thirty days of Bikram and then a crazy work week and now I’m delving into a three-day juice cleanse.
I survived yoga and continue my practice in delight. My appetite varies and, aside from my normal morning raging hunger, it has been like a roller coaster and quickly my accomplishments from 30 days are going down the drain.
I suppose I had hoped a three day delve into juicing would set me right. Really, it’s curiosity. And it turns out, I just cannot deal. Day one done and I already couldn’t get down all the juice. It’s so much juice! I snuck some crackers (sorry R) and this morning some oatmeal. My head is light and I felt almost immediately that this is just not for me.
So needless to say, the food blogs are doing nothing but dangling the proverbial carrot…
With that in mind, lets go back to the weekend when I made this delightful Lemon Olive Oil Cake from Gourmet. God, I miss Gourmet magazine. Like the actual printed magazine that came in the mail. Every day I think about it. (This is how much time I spend on food blogs…yes I have an actual job too thank you very much.)
Gourmet magazine was the best. I wish the food community would go all Arrested Development on Conde Nast and demand it’s return…
Ok, back to the cake. This cake is delicious! The whipped eggs whites cause it to have a mouse type texture, which is delightful for a rainy day on the couch. The lemon was light, I could have dealt with a bit more. Next time I will add in another ½ lemon.
Ok, with that in mind, please, please, please whatever you do, do not eat it on the first day. A day to sit is necessary with this egg-y beast. The first day, it tastes a bit like a heavier angel food cake. Is this bad? No! Of course not but the egg taste immediately overwhelms the taste of the olive oil and the lemon.
But the second day….oh the sweet second day. The olive oil takes control, giving the cake a delicious complexity. The lemon is fragrant but not overpowering. Add a dab of whipped cream on top – perfect. And unfortunately I was eating too fast (and being extremely, extremely lazy) to actually make whip cream and then take a few pictures so you’ll have to use your imagination on this one.
· 3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan – I used California Olive Ranch Miller’s Blend Extra-Virgin Olive Oil
· 1 large lemon
· 1 cup cake flour (not self-rising)
· 5 large eggs, separated, reserving 1 white for another use
· 3/4 cup plus 1 1/2 tablespoons sugar
Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, and then fold in remaining whites gently but thoroughly.
Transfer batter to spring form pan and gently rap against work surface once or twice to release any air bubbles.
Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.