Olive Oil Cake With Fresh Berries

Sonoma Modern American
Presented by Executive Chef Tim Groody

Olive Oil Cake With Fresh Berries



2 egg yolks

1/3 cup marsala wine

3 T sugar

½ cup cream

Over a double boiler whisk yolks sugar and wine until thick.  When thick place over ice bath to cool.  Meanwhile whip cream to soft peak.  Fold together and reserve up to 3 days in a sealed container.

Olive Oil Cake

¼ cup flour

¼ cup semolina

1 ¼ tsp baking powder

¼ tsp salt

2/3 cup extra virgin olive oil

1 T vanilla

2 eggs

3 egg yolks

1/3 cup + 1 T sugar

1 tsp grated lemon zest

Line 7 4"x ½" round with wax paper and grease with pan spray.  Mix dry ingredients.  Mix oil and vanilla.  Whisk eggs, zest and sugar for 7 minutes.  Alternately add flour and oil 1/3 at a time.  Fill in molds and bake at 325* for 10 - 15 minutes, until golden and bounces back.  Cool 10 minutes then remove from mold.  Serve with fresh berries and sabayon.  Enjoy!!!!!


1 cup blueberries

1cup blackberries

1 cup strawberries cut in 4

¼ cup raspberries

2 T chiffonade mint

Toss all berries, except the raspberries, with the mint.  Sprinkle over the cakes.  Garnish with the raspberries.  Spoon over the sabayon.  Enjoy!!!!!