Main Ingredient - Bottega organic olive oil

Ingredients
3/4 cup Bottega Organic olive oil, plus additional for greasing pan
1 large lemon, zested and juiced
1 cup cake flour
5 egg yolks
4 egg whites
3/4 cup
1 1/2 tablespoons sugar
1/2 teaspoon salt

Method
Preheat oven to 350?F and adjust oven rack to middle position. Grease a 9-inch springform pan with oil, line the bottom with a piece of parchment paper and oil it. Finely zest entire lemon and whisk zest together with flour. Halve and squeeze the lemon and reserve 3 tablespoons of juice. With an electric mixer and large bowl, beat yolks and 1/2 cup sugar at high speed until thick and pale for about 2-3 minutes. Reduce speed to medium and add 3/4 cup olive oil and lemon juice, beating until combined; mixture may appear separated. Fold in flour mixture with a wooden spoon or large rubber spatula until just combined. With an electric mixer, whisk egg whites with 1/2 teaspoon salt on medium-high speed until foamy. Continue whisking and slowly add 1/4 cup sugar until egg whites just hold soft peaks, about 2-3 minutes. Gently fold one third of whipped whites into yolk mixture to lighten, and then fold in remaining whites until just combined. Pour batter into springform pan and release air bubbles by gently tapping pan against work surface. Evenly sprinkle 1 1/2 tablespoons sugar over the top of the batter. Bake until the top is golden brown and a wooden skewer or toothpick comes out clean, about 25-30 minutes. Place on a rack and cool in pan for 10 minutes; run a thin knife around edge of pan and release springform. Cool cake to room temperature, remove parchment and serve with fresh berries.

Submitted by - Lisa Benporath