Last weekend was a lot of fun, but it was too close to home. For the past four years I've attended one music festival or another. I'm talking about goth industrial and electronic music festivals where everyone is done up in their darkest and sexiest clubwear and lots of eyeliner, of course. It's a dancing parade of stompy boots, corsets, hot pants, gowns, skinny pants, tiny skirts, fishnets and collars. Where the drinking starts at breakfast and the party goes on for days. I've attended them in Sweden, Germany and Montréal. Last Thursday, NYC's first major goth industrial festival, Triton, kicked off at Santo's party house and carried on for the next three days at Oceana ballroom in Coney Island. I think 25 bands played over the long weekend. My boyfriend Ted and I were excited to see a handful of them. We saw at least two very good performances out of the bands we went to see. The problem was Coney Island. It's terribly inaccessible when you live in North Brooklyn, about an hour and a half long trip via train and you have to go into Manhattan first. Lame! Because of this, we unfortunately didn't make it to the final night. I would've loved to see The Gothsicles, Imperative Reaction and Hanzel und Gretel. I won't deny it though, I was perfectly happy staying home and making this luscious cake while watching Futurama! This is seriously one of the best desserts to have ever crossed my lips. It's dairy free too! and full of all those healthy fats. I ended up making this because I forgot to pick up butter at the grocery store and I am so, so glad I did. I need to make this again before all the berries are gone! Berries would be the perfect accompaniment to this cake, even some preserves. I topped mine with a simple vanilla glaze and some yellow sprinkles for fun. Oh wait! So, you're initial reaction may be, "Ugh! Olive oil in cake? That sounds nasty". I implore you to try it. You can't taste the olive oil and the oil is what makes it super duper moist. Did I mention that the thick and sweet, lemony cake batter is lightened up with a gorgeous pillow of meringue right at the end!? Yes, you have to make this. I don't think you need a springform pan, but it makes for a nice presentation.
You'll need:
1 9 inch springform greased with olive oil
3/4 cup extra virgin olive oil
1 large lemon, zested and juiced
1 cup cake flour
5 large egg yolks
4 large egg whites
3/4 cup plus 1 1/2 tablespoons sugar
1/2 teaspoon salt
Heat oven to 350°, you'll be using the middle rack.
TIP: You don't have to buy cake flour. If you have all purpose flour and cornstarch you're set!
Simply measure out 1 cup of all purpose flour and remove 2 leveled tablespoons of the flour. Replace those 2 tablespoons of flour with 2 tablespoons of corn starch. Voila! Cake flour. Cake flour yields a light and fluffy cake.
Finely zest entire lemon and whisk zest together with flour. Halve and squeeze the lemon and reserve 3 tablespoons of juice.
With an electric mixer and large bowl, beat yolks and 1/2 cup sugar at high speed until thick and pale, about 2-3 minutes. Reduce speed to medium and add 3/4 cup olive oil and lemon juice, beating until combined; mixture may appear separated. Fold in flour mixture with a wooden spoon or large rubber spatula until just combined.
Clean your beaters. Time to make the meringue.
With an electric mixer, whisk egg whites with 1/2 teaspoon salt on medium-high speed until foamy. Continue whisking and slowly add 1/4 cup sugar until egg whites turn into a beautiful, glossy white pillow, about 2-3 minutes. Fold into cake batter until combined. Pour into pan. Sprinkle remaining sugar on top and bake until set and toothpick comes out clean. About 22 minutes.
Cool in pan on rack for 10 minutes. Carefully remove sides from pan. Drizzle with vanilla glaze or top with berries if desired. I like it served slightly warm.
To make vanilla glaze: Combine 3 tablespoons of confectioner's sugar with a drop of vanilla and a few drops of milk. Add more milk if needed until a smooth, thin yogurt-like consistency is achieved. Drizzle on cake with spoon.
This recipe is adapted from the April 2006 issue of Gourmet.
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