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Le Cordon Bleu News, 05/26/2014
Olive oil cake, lemon curd and blueberry compote
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About this recipe

The use of olive oil makes a tender cake which retains its moisture as the oil coats the flour proteins, which reduces gluten formation and keeps the crumb extra tender. This is a citrus version paired with lemon curd and blueberry compote making a light and fruity plated dessert.

Recipe - Olive oil cake, lemon curd and blueberry compote

Serves: 8

Preparation time: 1 hour 30 minutes

In this recipe:

  • olive oil
  • lemon
  • blueberries
  • sugar
  • flour





Note: 1 loaf pan (approximately 19 cm x 8 cm)
Olive oil cake
20 g butter, melted
25 g flour, sieved
Cake batter
85 g eggs
135 g sugar
150 g flour
0,75 g (1/8 tsp) baking powder
0,5 g salt
90 ml olive oil
20 ml virgin olive oil
35 ml lemon juice
peel of 1 lemon, finely grated
100 ml milk
Lemon glaze
50 ml lemon juice
100 g powdered sugar
Blueberry compote
60 g sugar
125 g blueberries
Lemon curd
1 large egg (60 g)
50 g sugar
25 ml lemon juice
peel of 1 lemon, finely grated
10 g butter
Candied lemon peel
75 g sugar
50 ml water
- - - - - - - - - - - - - - - - - - -
peel of 1 lemon, cut into fine strips

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  1. Preheat the oven to 170°C. Prepare the loaf pan by brushing with melted butter then dusting with flour.
  2. Cake batter: In a bowl using a whisk, mix eggs and sugar until thick enough to leave a ribbon. In a separate bowl sift the flour, baking powder and salt together. In a separate bowl mix olive oil, virgin olive oil, lemon juice, lemon peel and milk. Gently fold half the dry ingredients into the egg and sugar mixture, followed by half the liquid mixture. Repeat with the remaining ingredients. Pour the batter into the loaf pan. Bake in the oven until a knife comes out clean, about 45 to 55 minutes.
  3. Glaze : Whilst allowing the cakes to cool for 5 minutes, gently warm the lemon juice in a small pan. Sift the powdered sugar into a bowl, add the warm lemon juice and mix to form a liquid paste. Brush the top of the cake with the lemon glaze; allow to cool for a further 5 minutes before turning out onto a wire rack. Brush again with any remaining lemon glaze.
  4. Blueberry compote: Heat the sugar in a shallow pan until it starts to color, about 3 minutes. Add 75 g of the blueberries and cook until they start to break down, about 3 minutes. Add the remaining blueberries and cook over a low heat until slightly softened, about 1 minute. Pour into a bowl to cool and set aside.
  5. Lemon curd: In a bowl whisk the egg, sugar, lemon juice and peel. Place over a bain-marie and cook over a low heat until the mixture has thickened enough to coat the back of a spoon, about 10 minutes. Remove from the heat and add the butter, stirring until dissolved. Strain through a fine sieve into a cold bowl. Cover with plastic film and refrigerate.
  6. Candied lemon peel: Place the sugar and water into a pan and bring to a boil. Blanch the lemon peel in boiling water to remove bitterness and drain. Transfer peel into the pan of hot syrup, simmer until the lemon becomes glossy and transparent, about 5 minutes. Allow the peel to cool in the syrup.
  7. To serve: Slice each cake into 8 pieces. Place each slice of cake onto a plate. Decorate with a swipe of lemon curd and a heaped tablespoon of blueberry compote. Top with candied lemon peel strips.

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