How to cook a Wolf or a Lemon Olive Oil Cake*

*with apologies to MFK Fisher

Figone Olive Oil Company

https://www.figoneoliveoil.com

483 First Street West
Sonoma, California
Open daily 10 AM-6:30 PM
707-282-9092

Frank Figone was my first Sonoma County discovery. Back in 2008, he had a tasting room in Glen Ellen, home of Jack London and next door to the nutty Irish Cheese guy. I was on a mission to find the perfect lemon olive oil for my lemon olive oil cake.

Frank’s tasting room displayed a large photo of his Italian immigrant grandparents taken at the turn of the last century. This touched my heart. I am a sucker for history and terroir in all forms. Frank is a true Sonoma County archetype—authentic, fiercely independent and quality conscious.

Later Frank moved to an old tasting room on Highway 12 in Kenwood and I followed him there. Today he’s on the Square in Sonoma—The Big Show. He serves up nothing more than the best estate grown olive oil, vinegars and olive oil products in the county. Take a break from drinking wine and discover fig balsamic, blood orange olive oil, white truffle mushroom olive oil and more. This will make your salads, your fish and even your desserts happy.

Sonoma Meyer Lemon Olive Oil Cake

Ingredients:
¾ C Lemon Olive Oil
3 Meyer Lemons
1 C cake flour
5 eggs
¾ C +1 1/2 Tbsp. Sugar
½ Tsp. Salt

Kitchen Equipment:
Springform pan
Electric mixer
Stand Mixer

Instructions:
Grease springform pan with olive oil.
Preheat oven to 325 degrees.

Grate lemon zest. 3 Teaspoons. Mix into flour.
Squeeze lemons.
Separate eggs.

Beat egg whites, salt and 1/4 C sugar in bowl with beaters at high speed until soft peaks form -- about 3 minutes.

Beat yolks and ½ C sugar in stand mixer for 3 minutes until pale.
Add olive oil and 2 tablespoons lemon juice until just combined.
Stir in flour and lemon zest mixture. Do not overmix.

Gently fold in egg whites in 3 parts to stand mixer. Be sure to scrape stand mixer bottom to ensure the mix is thorough.

Transfer batter to springform pan.  Tap against pan to release bubbles.
Top batter with 1 ½ Tablespoons of sugar.

Bake until golden -- about 45 minutes.
Cool cake thoroughly for at least an hour.

This cake is even more delicious the day after you make it. Great for breakfast.
And wonderful with a raspberry or strawberry coulis.

Next Up: Marshall, California: Where California meets Cape Cod.

Next Up: Marshall, California: Where California meets Cape Cod.