easter as three looked a little something like this...a basket awaiting holland in the morning, church to celebrate christ's death and resurrection (let's not forget about that part), a sweet afternoon filled with naps and lounging and a little bit of yard work (we've got a lot to do folks), and an easter ham dinner, proceeded by an egg hunt.
now a grandpa, my dad carried on a tradition brought about years ago by my grandparents, filling one gold egg with a little extra cash, sending the adults out on a hunt for eggs as well, and to my astonishment and with a little help from my almost-two-year-old partner in crime, we found it this year. actually, we totally got lucky and stumbled upon it. but hey, we'll take it.
the day was simple. the joy was great. and now as i sit back and look at these photos, i am reminded of the immeasurable amount of joy i am brought each and every day from this gift of a family the lord has given me. and also reminded to watch my patience, hold my tongue, be thankful and give praise for each and every moment with them. reminded to sometimes just sit, and be still and soak it all in, to be in the moment, to put aside my wandering heart and materialistic desires and thank the lord for what i do have, because he has truly given me my hearts deepest desires (as if giving himself wasn't enough, because it totally was) and sometimes i totally take it all for granted. from what he did on the cross for each and every one of us, to the blessings he continues to bestow upon us through celebration and triumph and sometimes even trial.
all that to say, i am really grateful to have had this time to celebrate the lord's death and resurrection with family so close to my heart.
this cake first came about in our kitchen almost a year ago. i actually can't believe it has been that long. it has stuck around ever since. it's latest appearance was at our good friday family meal. it's light, it's lemony, it's simple, and it's beautiful. i love a cake that doesn't need frosting standing beautifully on it's own. there is something about the way the top crusts and cracks that i absolutely love while the inside stays springy yet somehow dense. it is satisfying without being over induldgent it is truly a favorite around here. the way the eggs work together to create something so fabulous totally fascinates me. my favorite dishes come from simple ingredients. perhaps that is why i love this cake so much.
lemon olive oil cake
yield: 8 servings
5 egg yolks
1/2 C sugar
3/4 C extra virgin olive oil
1 1/2 T lemon juice
zest of 1 large lemon
1 C cake flour or all-purpose flour
4 egg whites
1/2 t salt
1/4 C sugar
1 1/2 T sugar, for garnish
preheat oven to 350 degrees. lightly grease a 9" x 2 1/2" springform pan and line the bottom with parchment.
beat the yolks and 1/2 cup of sugar until thick and pale. when lifted from the whisk, the batter should cascade in ribbons onto the surface and hold for a couple of seconds. reduce to medium speed and drizzle in the olive oil. combine thoroughly and then add the lemon juice and zest. the mixture may look a bit broken. take the bowl off the mixer, sift half the flour onto the batter and fold it in gently but thoroughly. sift in remaining flour and fold until combined, making sure to scrape the bottom and sides of the bowl.
beat the egg whites with salt until they are foamy and expanded in volume. slowly add the sugar a little at a time and continue beating until they hold a soft peak. fold a third of the whites into the yolk mixture to lighten the batter, then fold in remaining whites.
pour the batter into the prepared pan and gently rap the bottom on the work surface once or twice to release large air bubbles. sprinkle the top with the remaining 1 1/2 tablespoons sugar.
bake until the cake is puffed and golden and a tester inserted in the center comes out clean, about 30 - 40 minutes. place on a wire rack to cool. run a thin-bladed knife or metal spatula about the edge of the cake to release any areas that might be sticking to the pan. cool 10 minutes and release the metal ring of the springform pan. cool completely. gently invert the cake and remove the parchment. invert again onto a serving plate.
5 egg yolks
1/2 C sugar
3/4 C extra virgin olive oil
1 1/2 T lemon juice
zest of 1 large lemon
1 C cake flour or all-purpose flour
4 egg whites
1/2 t salt
1/4 C sugar
1 1/2 T sugar, for garnish
preheat oven to 350 degrees. lightly grease a 9" x 2 1/2" springform pan and line the bottom with parchment.
beat the yolks and 1/2 cup of sugar until thick and pale. when lifted from the whisk, the batter should cascade in ribbons onto the surface and hold for a couple of seconds. reduce to medium speed and drizzle in the olive oil. combine thoroughly and then add the lemon juice and zest. the mixture may look a bit broken. take the bowl off the mixer, sift half the flour onto the batter and fold it in gently but thoroughly. sift in remaining flour and fold until combined, making sure to scrape the bottom and sides of the bowl.
beat the egg whites with salt until they are foamy and expanded in volume. slowly add the sugar a little at a time and continue beating until they hold a soft peak. fold a third of the whites into the yolk mixture to lighten the batter, then fold in remaining whites.
pour the batter into the prepared pan and gently rap the bottom on the work surface once or twice to release large air bubbles. sprinkle the top with the remaining 1 1/2 tablespoons sugar.
bake until the cake is puffed and golden and a tester inserted in the center comes out clean, about 30 - 40 minutes. place on a wire rack to cool. run a thin-bladed knife or metal spatula about the edge of the cake to release any areas that might be sticking to the pan. cool 10 minutes and release the metal ring of the springform pan. cool completely. gently invert the cake and remove the parchment. invert again onto a serving plate.
serve with fresh, lightly sweetened whipped cream and sugared plums or blackberries.
