Olive Oil Cake with Vanilla Ice Cream and Flake Salt
Butter and flour a 9" springform pan or line the bottom with parchment. Preheat an oven to 350 F.
Separate the eggs and beat the yolks with half the sugar until well ribboned. Beat in the olive oil and the wine.
Mix together the flour and salt and beat the dry ingredients into the egg mixture.
Beat the egg whites with the cream of tartar until they hold soft peaks. Beat in the remaining sugar until the whites hold stiff peaks. Fold the whites into batter.
Pour into the prepared pan and bake for 20 minutes.
Lower the oven temperature to 300F and continue to bake another 20 minutes. Turn off the oven and cover the top of the cake with a round of buttered parchment and leave in the oven for another 10 minutes.
Remove from the oven and cool in the pan on a rack. Slice the cake and serve a wedge of the cake with a scoop of ice cream alongside. Drizzle the ice cream with olive oil and sprinkle lightly with flake salt. Dust the top of the cake with the confectioner’s sugar.
5 eggs, separated
3/4 cup sugar
1/3 cup plus
2 tablespoons extra virgin olive oil
6 tablespoons late harvest white wine
1 cup all-purpose flour, measured then sifted
1/4 teaspoon salt
½ teaspoon cream of tartar
3 tablespoons confectioner’s sugar
Vanilla Ice Cream
Extra virgin olive oil for drizzling
Maldon or other flake salt
Mint sprigs as a garnish