Olive Oil Quatre Quarts with Fresh Fruit

Portions:8
Cooking Time:1 hour 15 minutes
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Equipment

  • 9-inch cake pan (preferably with a removable bottom)
  • electric mixer
  • Mixing bowls
  • spatula
  • Measuring cups and spoons
  • knife
  • Cutting board
  • Kitchen scale

Ingredients

  • 2-3 cups chopped fresh fruit peeled, if necessary such as peaches, plums, apples, or pears
  • 3 large eggs
  • All-purpose flour approximately 1¼ cup
  • Sugar approximately ¾ to 1 cup
  • Extra-virgin olive oil approximately ¾ cup, using a bland and sweet variety like Taggiasca or Arbequina
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract optional, if using peaches

Instructions

Preheat Oven and Prepare Pan:

  • Preheat the oven to 350°F (175°C).
  • Butter and flour a 9-inch cake pan, preferably one with a removable bottom.

Measure Ingredients:

  • Weigh the eggs in their shells to determine the weight (approximately 6 ounces for 3 large eggs).
  • Weigh out equal amounts (6 ounces each) of sugar, flour, and olive oil based on the egg weight.

Prepare the Batter:

  • Separate the egg whites from the yolks and set aside.
  • In a mixing bowl, beat the olive oil slowly into the sugar until fully absorbed.
  • Beat on high for a few minutes to create a fluffy mixture.
  • Add the egg yolks and beat vigorously until well blended.
  • Gradually add the flour in quarters, incorporating fully each time.
  • Add the vanilla extract (and almond extract if using), and stir to combine.
  • Set mixture aside.

Beat Egg Whites:

  • Add a pinch of salt to the egg whites and beat with clean beaters to soft peaks.
  • Sprinkle reserved sugar (about 2 tablespoons) over the whites and continue beating to stiff peaks.
  • Gently fold the egg whites into the batter with a spatula until thoroughly combined.

Assemble and Bake:

  • Pour half the batter into the prepared cake pan.
  • Distribute about three-quarters of the chopped fruit over the batter.
  • Top with the remaining batter and distribute the remaining fruit over the top.
  • Bake for about 45 minutes or until the cake is golden brown, the sides pull away from the pan, and a skewer inserted in the middle comes out clean.
  • Remove from the oven and let cool on a cake rack before removing from the pan.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this cake with a light dessert wine like Moscato d’Asti or a sweet Riesling to complement the fruity flavors and moist texture.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 20 g | Fiber: 2 g | Sugar: 20 g | Salt: 0.2 mg
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Course Dessert / Fruit
Cuisine French
Diets Dairy free / Vegetarian