In the next issue of Pat's Picks Austin, Elaine reports about a trip she, her husband, and friends took to tour an olive orchard right here in Texas. By coincidence, I had just baked an olive oil cake when I read her article and thought I would share the (low calorie) recipe. It seems like I am posting a lot of recipes... and I don't really cook! For the olive oil you get at Bella Vista Ranch:
Lemon Olive Oil Cake
1-1/2 c. whole-grain pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
3 large eggs, separated
3/4 c. granular sugar substitute
1/2 c 1 percent or fat-free buttermilk
1/2 c extra virgin olive oil
2 tsp lemon extract
1 Tbl grated lemon zest
Heat oven to 350 F. Lightly coat 8-inch springform pan with cooking spray
Whisk flour, soda, baking powder, & salt in large bowl. Make well in center.
Beat egg whites in medium bowl until stiff peaks form.
Beat egg yolks, sugar substitute, buttermilk, oil, extract, & zest in a medium bowl until smooth, about 1 minute.
Pour egg yolk mixture into center of dry ingredients; stir gently until just combined. Gently fold in half of egg whites, then fold in the rest of the egg whites.
Bake 25-28 minutes. Cool in pan 5 minutes, then remove from pan.
makes 10 slices.... 190 calories each, 13g of fat.
From the South Beach Diet, Quick & Easy Cookbook