Bright Citrus and Olive Oil Cake with Warm Sabayon

Bright Citrus and Olive Oil Cake with Warm Sabayon


Chef Jodie is one of those rare talents that can kill it in all areas of the kitchen. When I met her she was the head pastry chef at a cool restaurant, so naturally, I asked her for a dessert recipe.

Bright Citrus and EVOO Cake, with almonds and warm sabayon


12 eggs

1 cup milk

3 cup California Select EVOO

1/4 cup lemon zest

1/4 cup lime zest

1 teaspoon salt

4 teaspoon baking powder

4 cups flour

2.5 cups sugar

1.5 cups slivered almonds

Makes two, 10-inch rounds

Bake-time: 30-45 minutes at 325°F

2 Oiled and Parchment lined pans

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1. In a large mixing bowl or stand mixer, whisk together eggs and sugar until pale and creamy. Whisk in citrus zest, followed by the milk and the EVOO. Whisk until combined.

2. In a medium mixing bowl, stir together the flour, baking powder, and salt. Slowly stir this dry mixture into the wet mixture in the large bowl.

3. Pour batter into the two oiled and parchment-lined pans. Bake for 35-40 minutes While the cake is baking, prepare the sabayon.

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Extra Virgin Olive Oil Sabayon


6 egg yolks

1/2 c olive oil

2/3 c wine, we used Chateau St. Jean, but you can use any white wine

1. Whisk together the egg yolks, olive oil, and wine in a metal mixing bowl. Place the metal mixing bowl over a pot of boiling water (a bain Marie.) The bowl should not touch the water.

2. Bring the water in the pot to a simmer while whisking the mixture.

3. Whisk until fluffy and light yellow. The sabayon is ready when the mixture holds its shape when you lift the whisk and you let the mixture drop back in the bowl. Remove from pan and use immediately or keep cold until used.

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Jody finished her cake with fire-roasted pears, bee pollen, and grated Buddha's hand citrus that she picked from her

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