"This is going to be good."Servings: 8
Prep time: 15 minutes
Total time: 1 hour 5 minutesIngredients
spongy cake:
1 cup all-purpose flour
1 lemon
5 large egg yolks
¾ cup extra virgin olive oil (plus a little extra for pan-greasin')
¾ cup plus 1 1/2 tablespoons sugar, divided
4 large egg whites (figure out something nifty to do with the extra egg white)
1 generous pinch of kosher salt (about 1/2 teaspoon)
4 or 5 sprigs lemon thyme, minced (if impossible to find, you can use regular thyme plus another half lemon's worth of zest)fruit and cream filling:
2 cups whipping cream
1 quart Greek yogurt
¼ cup granulated sugar
½ lemon
½ cup each sliced strawberries, peaches, plums, apricots, figs, and other fruit of choiceDirections
Prep time: 15 minutes
Total time: 1 hour 5 minutesIngredients
spongy cake:
1 cup all-purpose flour
1 lemon
5 large egg yolks
¾ cup extra virgin olive oil (plus a little extra for pan-greasin')
¾ cup plus 1 1/2 tablespoons sugar, divided
4 large egg whites (figure out something nifty to do with the extra egg white)
1 generous pinch of kosher salt (about 1/2 teaspoon)
4 or 5 sprigs lemon thyme, minced (if impossible to find, you can use regular thyme plus another half lemon's worth of zest)
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2 cups whipping cream
1 quart Greek yogurt
¼ cup granulated sugar
½ lemon
½ cup each sliced strawberries, peaches, plums, apricots, figs, and other fruit of choiceDirections
- Preheat oven to 350° F. Grease a cake pan and line with parchment paper, and set aside. I would recommend a 9-inch springform pan (I used a 10-incher and my cake was flatter than if it had been in a 9-inch pan, but it fit my dessert platter much better, so in the end it was a fair trade). In a small bowl, add flour. Thoroughly zest lemon into bowl and stir to incorporate.
- Halve lemon and squeeze its juice into a small cup, reserving 1 1/2 tablespoons. In an electric mixer (or a big bowl if you are doing this by hand), add egg yolks and 1/2 cup sugar. Mix until it is pale and thickened. Lower mixing speed and add olive oil and lemon juice. Add the flour but do not overmix—fold in by hand. Empty mixture into a large bowl and clean the electric mixer's whisk and bowl.
- Using the electric mixer, beat egg whites with salt for one minute, then add 1/4 cup of sugar and continue to beat until soft peaks appear. Fold egg white mixture into flour mixture a third at a time. Add lemon thyme, stir, and pour into cake pan. Sprinkle with remaining 1 1/2 tablespoons sugar and bake in oven for about 40 minutes. It will be golden brown on top and a wooden skewer should come out clean.
- While cake is baking, whip cream until thick. Add 1 quart of Greek yogurt and sprinkle in sugar. You can pop this in the fridge until your cake is ready. Or don't, I don't care. While it chills, toss sliced fruit with lemon and sugar.
- When cake is fully cooled, slice into layers with a serrated knife. In your pudding/punch bowl (a big ceramic or wooden bowl can step in if you don't happen to have this super random specialty platter at home) spoon in about a cup of yogurt cream. Sprinkle with berries and fruit. Add the first layer of cake. Repeat until you are done, reserving plenty of berries to make the top look abundant. Decorate with flowers that you are pretty sure aren't poisonous of sprayed with shit-tons of chemicals. Pop it in the fridge until dinner—or don't!