Saturday, January 12, 2008

Lemon Raspberry Gateau

This cake came from a book of desserts by Pierre Hermes, a famous Paris pastry chef. It is called Ligurian because Hermes used Ligurian olive oil. I did not have that, nor was it available, so I used light extra-virgin olive oil.
For the cake

7 tablespoons unsalted butter, melted
1 3/4 cups flour
1 1/2 teaspoons baking powder
1 cup sugar
zest of 2 lemons
4 large eggs
3 tablespoons milk, room temp
1 tablespoon lemon juice
2/3 cup extra-virgin olive oil
1 pint of fresh raspberries

for the meringue icing

1 large egg white
1/4 cup sugar

Preheat oven to 350 degrees.
Butter a 10 inch spring-form pan, and dust with flour.
Combine the flour and baking soda and set aside.
In large mixing bowl or electric mixer place sugar and lemon zest and rub together until sugar is moist. Then, using the whisk attachment beat in the eggs on medium high until the mixture is pale and thick, about 3 minutes.
With the mixer on lowest speed, add the milk, then the flour, beating just until incorporated. Add the lemon juice, melted butter, and olive oil, beating until blended.
Pour about one third of the batter into the prepared pan, smoothing out to cover.
Carefully place the berries on the batter, then carefully spoon on the remaining batter, and gently smooth out.
Bake until golden and pulling away from the sides of the pan, about 30 to 33 minutes.
When the cake is cooled it is ready to serve. This point is a good time to add the meringue if desired.
Preheat oven to about 400 degrees.
Put the egg white and sugar into a small electric mixing bowl and beat on high until nice and white and fluffy.
Spoon the meringue onto the cake and bake for about five minutes.
garnish the cake with raspberries if desired.

Variation: I think I'm going to try this cake with blueberries.

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