Olive Oil Quatre Quarts with Fresh Fruit
Equipment
- 9-inch cake pan (preferably with a removable bottom)
- electric mixer
- Mixing bowls
- spatula
- Measuring cups and spoons
- Knife
- Kitchen scale
Ingredients
- 2-3 cups chopped fresh fruit peeled, if necessary such as peaches, plums, apples, or pears
- 3 large eggs
- All-purpose flour approximately 1¼ cup
- Sugar approximately ¾ to 1 cup
- Extra-virgin olive oil approximately ¾ cup, using a bland and sweet variety like Taggiasca or Arbequina
- Pinch of salt
- 1 tsp. vanilla extract
- 1 tsp. almond extract optional, if using peaches
Instructions
Preheat Oven and Prepare Pan:
- Preheat the oven to 350°F (175°C).
- Butter and flour a 9-inch cake pan, preferably one with a removable bottom.
Measure Ingredients:
- Weigh the eggs in their shells to determine the weight (approximately 6 ounces for 3 large eggs).
- Weigh out equal amounts (6 ounces each) of sugar, flour, and olive oil based on the egg weight.
Prepare the Batter:
- Separate the egg whites from the yolks and set aside.
- In a mixing bowl, beat the olive oil slowly into the sugar until fully absorbed.
- Beat on high for a few minutes to create a fluffy mixture.
- Add the egg yolks and beat vigorously until well blended.
- Gradually add the flour in quarters, incorporating fully each time.
- Add the vanilla extract (and almond extract if using), and stir to combine.
- Set mixture aside.
Beat Egg Whites:
- Add a pinch of salt to the egg whites and beat with clean beaters to soft peaks.
- Sprinkle reserved sugar (about 2 tablespoons) over the whites and continue beating to stiff peaks.
- Gently fold the egg whites into the batter with a spatula until thoroughly combined.
Assemble and Bake:
- Pour half the batter into the prepared cake pan.
- Distribute about three-quarters of the chopped fruit over the batter.
- Top with the remaining batter and distribute the remaining fruit over the top.
- Bake for about 45 minutes or until the cake is golden brown, the sides pull away from the pan, and a skewer inserted in the middle comes out clean.
- Remove from the oven and let cool on a cake rack before removing from the pan.
Notes & Wine Advice
Wine Advice:
Pair this cake with a light dessert wine like Moscato d'Asti or a sweet Riesling to complement the fruity flavors and moist texture.Nutrition values
Calories: 320 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 20 g | Sugar: 20 g