Meyer Lemon and Olive Oil Cake with Pine Nuts
Late winter is always marked by the release of our Extra Virgin Olive Oil and Meyer Lemon Marmalade. These are two of our favorite products from our winter crops because they can be used in so many different recipes. Our Meyer Lemon Marmalade always brings a touch of sunshine to the drawn out days of winter.
Both of these ingredients are the stars of Chef John’s Meyer Lemon Olive Oil Cake recipe. With the addition of pine nuts, this cake tastes like it took a lot of effort to bake. But the recipe is simple and can be used for both a morning breakfast treat or a light and refreshing dessert. We recommend pairing with a glass of our Rte Blanc Napa Valley Sauvignon Blanc.
3 each eggs
1/2 cup sugar
1 1/2 cup milk
1 cup Clif Family Napa Valley Extra Virgin Olive Oil
1 tsp almond extract
1 lemon Meyer lemon zest *(or lemon)
1 1/2 cup flour
1/2 cup corn meal
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/4 cup pine nuts
3/4 cup Clif Family Napa Valley Meyer Lemon Marmalade
Preheat oven to 350 degrees and grease a 8 or 9 inch cake pan. In a large bowl whisk eggs and sugar until well combined. Add milk, olive oil, almond extract and Meyer lemon zest from one lemon and whisk to combine all the “wet” ingredients. In a separate mixing bowl, add all of the “dry” ingredients (flour, corn meal, baking soda, baking powder and salt) and set aside. Using a spatula, gently fold the “wet” ingredients into the “dry” being cautious not to over-mix. The batter should be slightly lumpy for best results. Pour batter into greased pan and top with pine nuts. Transfer the pan into the oven and bake for 35-40 minutes or until the top of the cake is golden brown and tester inserted into cake appears clean. Allow cake to cool 5 minutes in pan on cooling rack. Remove from pan and heat the Meyer Lemon Marmalade to thin and (can use some of the fresh juice from the zested lemon to thin to a nice pouring consistency) pour sauce over warm cake and spread to cover top and sides.
To serve, cut into desired wedges and serve with prosciutto and a glass of Clif Family Rte Blanc Napa Valley Sauvignon Blanc.