Here’s a perfect summery dessert for you, easy to make and starring seasonal ingredients. I make this simple cake recipe with some regularity because it suits my dessert preference: flavorful but not too sweet; lovely but not at all fussy. Cornmeal really makes a difference here, adding a pleasant crunch and substance to the cake without weighing it down.
[A note about the lemon-infused olive oil: This is a staple ingredient in my kitchen, and I use it for drizzling over a light green salad, over steak, over roasted or grilled vegetables … pretty much over everything. Locally, find lemon-infused olive oil at We Olive, The Spicy Olive and Mt. Kofinas. If you don’t have or want to use the infused oil, just substitute a good, fruity olive oil.]
The Blueberry-Thyme Compote makes it really special, though. Who knew a few sprigs of fresh herbs could so enhance a simple mixture of fruit and sugar? I could see doing a range of different fruit-and-herb combinations, all summer long: strawberries and tarragon, peaches and basil, raspberries and mint. Use your imagination, and whatever’s in your garden.
Oh, and if you happen to make this your breakfast instead of dessert, I won’t judge.
Lemon olive oil Cake with Blueberry-Thyme Compote Recipe
serves 8
For the cake:
3/4 cup granulated sugar
Finely grated zest of 1 lemon
1/2 cup lemon-infused olive oil
1/2 cup dry white wine
2 large eggs
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp. baking powder
1 tsp. salt
1/4 to 1/3 cup turbinado (raw) sugar or granulated sugar
Blueberry-Thyme Compote and softly whipped cream, for serving
Preheat oven to 375°. Cut a piece of waxed paper to fit the bottom of an 8- or 9-inch baking pan. Grease the bottom and sides of the pan with cooking spray; place the waxed paper circle in the bottom of the pan and spray it as well.
In a large bowl, combine the 3/4 cup granulated sugar and lemon zest; use your fingers to work the mixture until it’s damp and fragrant. Whisk in the oil, wine and eggs until smooth. Add flour, cornmeal, baking powder and salt; stir to combine. The batter will be quite thick. Scrape the batter into the prepared pan; sprinkle the top evenly with 1/4 to 1/3 cup of turbinado or granulated sugar (topping will be thick). Bake for 35–40 minutes, until a toothpick inserted into the center of the cake comes out with just a few crumbs and the edges just begin to pull away from the sides of the pan. Cool the cake in the pan for 15 minutes or so, then run a thin knife around the perimeter to loosen and invert the cake onto a plate. Slice into wedges and serve with fruit compote and whipped cream.
For the Blueberry-Thyme Compote:
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
3 Tbsp. water
Juice of 1/2 lemon
3 large sprigs fresh thyme
Combine ingredients in a saucepan; cook over medium heat, stirring frequently and smashing the blueberries, until syrupy, about 15 minutes. Let cool, then remove thyme sprigs. Serve over cornmeal poundcake, ice cream or pancakes.
Hey, Bryn – just made the Lemon Olive Oil cake on this rainy Sunday afternoon. Love it! Not too sweet, mild lemon flavor, light but slightly crunchy texture. Excellent. I used a preheated, oiled cast iron skillet rather than pie pan which gave the cake a crusty exterior. (And I used 1 cup whole wheat flour, 1/4 cup white flour). A really delicious and pretty healthy treat! Thanks!
Yay, Sam! I’m glad you loved it!