Jennifer Garner's Pretend Cooking Show - Episode 57: Lemon Olive Oil Cake

#PretendCookingShow: Lemon Olive Oil Cake. 🍋 Two of my real culinary heroes joined me for a very pretend cooking show in support of a cause we all love— Baby2Baby.
#Baby2Baby is an incredible organization that provides children living in poverty across the country with the vital supplies they need. They are early and swift responders to disasters in the US and abroad, and give generously and consistently to Save the Children US sites across rural United States— I have had the privilege of seeing both channels of their work first hand. Norah Weinstein and Kelly Sawyer Patricof have become fierce and effective advocates and leaders on behalf of the families they serve.
@jonandvinnydelivery is one of my family’s favorite restaurants in the world, and a must for anyone visiting LA. It was an honor sharing a kitchen with the brilliant and generous Jon Shook and Vinny Dotolo for an afternoon. And this lemon cake of theirs: YUM.
Lemon Olive Oil Cake by Jon Shook & Vinny Dotolo
Ingredients:
1 ½ cup good olive oil, plus more for the pan
3 large eggs
1 ¼ cup sugar, granulated
1 ¼ cup whole milk
⅔ cup lemon juice
Zest of 2 large lemons
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp vanilla extract
1 Tbsp amaro del capo
1 tsp orange zest
1 tsp kosher salt
¼ cup Sugar in the Raw (for topping)
Powdered sugar for dusting
Directions:
1. Preheat oven to 350 degrees.
2. In a 9” springform pan, oil the pan and line with parchment paper.
3. In a medium bowl, whisk eggs, olive oil and granulated sugar until smooth. Then whisk in milk, amaro, orange zest, lemon juice, lemon zest, and vanilla.
4. In a separate large bowl, mix all dry ingredients. Make a well in the center of dry ingredients and slowly incorporate the wet ingredients. Whisk until smooth - a few lumps is okay!
5. Pour the batter into the prepared pan. Sprinkle the Sugar in the Raw over the top and bake for about 50 minutes to 1 hour.
6. Remove the cake from the oven and cool. When cooled, dust with powdered sugar and a scrape of lemon zest.
7. Cut. Yum.

Date: 24 March 2024