Olive Oil Cake Recipe

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Beat Eggs and Sugar

In another bowl, beat the eggs and granulated sugar together until pale and fluffy, which should take about 3-5 minutes.

Combine Wet Ingredients

Add the olive oil, milk, and vanilla extract to the egg mixture, mixing until smooth.

Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Double Boiler

Set up a double boiler by placing a heatproof bowl over a saucepan filled with simmering water.

Combine Ingredients

In the bowl, whisk together the yuzu juice, sugar, eggs, and egg yolk until well blended.

Cook the Mixture

Stir the mixture constantly over medium heat until it thickens and coats the back of a spoon, about 10-15 minutes.

Add Butter

Remove from heat and whisk in the unsalted butter until fully melted and combined. Strain through a fine mesh sieve if desired.

Cool the Curd

Transfer the yuzu curd to a bowl, cover with plastic wrap directly on the surface, and refrigerate until set, about 2 hours.

Beat Egg Whites

In a clean bowl, beat the egg whites with an electric mixer on medium speed until foamy.

Add Cream of Tartar

Add the cream of tartar and continue beating until soft peaks form.

Gradually Add Sugar

Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form and the mixture is glossy.

Toast the Meringue

Spread the meringue over the cooled olive oil cake and use a kitchen torch to toast the meringue until golden brown.