橄榄油的使用可以使蛋糕变得更松软，它能减少面筋的形成，使蛋糕保持湿润松软。这是一款柑橘口味的蛋糕，配上柠檬凝乳与蓝莓果酱，带来一种充满果香的清爽口感。
进餐份额: 8
制作时间: 1个小时30分钟
主要食材:
• 橄榄油
• 柠檬
• 蓝莓
• 糖
• 面粉
配料成分
提示: 1个吐司烤模（约19cm x 8 cm)
橄榄油蛋糕
20 克黄油, 融化
25 克面粉，过筛
蛋糕面糊
85 克鸡蛋
135 克糖
150 克面粉
0.75 g (1/8 汤匙) 发酵粉
0.5 g 盐
90 毫升橄榄油
20 毫升初榨橄榄油
35 毫升柠檬汁
1 只柠檬,将皮挫成碎末
100 毫升牛奶
柠檬淋酱
50 毫升柠檬汁
100 克糖粉
蓝莓果酱
60 克糖
125 克蓝莓
柠檬凝乳
1 个大的鸡蛋(60克)
50 克糖
25 毫升柠檬汁
1 个柠檬,将皮挫成碎末
10克黄油
糖渍柠檬皮
糖浆
75 克糖
50 毫升水
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1个柠檬将皮切成细条
制作方法
1. 将烤箱预热至170°C。将吐司烤模内壁涂上融化的黄油，撒少许面粉在里面。
2. 蛋糕面糊: 在碗中用搅拌器将鸡蛋与糖打发浓稠，直到能带起搅拌器时混合物能拉成条。在干净的碗中筛入面粉、发酵粉与糖粉。另外取一个碗，将橄榄油、初榨橄榄油、柠檬汁、柠檬皮和牛奶混合在一起。将干性的食材放入蛋和糖的混合物中，轻轻翻搅使之融合，然后放入一半的湿性混合物，继续轻轻翻搅。再将另一半也放入，使面糊形成。将面糊倒入吐司烤模中，放进烤箱烘烤，直至刀尖插进去拔出来的时候没有残留的面糊在上面，约需要45-55分钟。
3. 淋酱: 蛋糕取出后冷却5分钟，同时将柠檬汁加热。将糖粉过筛，加入热柠檬汁搅拌直到形成粘粘的浆汁。将它涂抹在蛋糕上，再冷却5分钟，然后取出蛋糕放在烤盘架上。用剩余的淋酱继续涂抹在蛋糕上。
4. 蓝莓果酱：在浅口锅中加热糖直至变色，约3分钟。加入75克蓝莓继续加热直至蓝莓溶解，约3分钟。加入剩下的蓝莓，低温加热直到蓝莓变软，约1分钟。倒入干净的碗中冷却备用。
5. 柠檬凝乳：在碗中将鸡蛋、糖、柠檬汁与柠檬皮搅拌在一起。隔水低温加热，使混合物变得浓稠直至可以覆盖在汤勺背面，约10分钟。从火上取下加入黄油，搅拌至完全融化。用细孔的滤筛过滤到低温的碗里面。覆盖上塑料薄膜冷藏。
6. 糖渍柠檬皮：将糖与水放在锅中煮。将柠檬皮放入到煮沸的白水中煮至皮色发白，以祛除涩味，然后捞出来晾干。把柠檬皮放入热糖浆中炖至光亮透明，约5分钟。仍然将柠檬皮留在糖浆中冷却。
7. 装盘: 将蛋糕切成8片，每个盘子中放一片蛋糕。用柠檬凝乳在盘子上拉出一条做装饰。最后在旁边放置一小撮蓝莓果酱，并在顶上糖渍柠檬皮点缀。
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Olive oil cake, lemon curd and blueberry compote
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.
Serves: 8
Preparation time: 1 hour 30 minutes
In this recipe:
• olive oil
• lemon
• blueberries
• sugar
• flour
Ingredients
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
Syrup
75 g sugar
50 ml water
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peel of 1 lemon, cut into fine strips
Method
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.
【原文引自】：http://www.gheac.com/thread-5224-1-1.html
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