Meyer Lemon and Olive Oil Sponge Cake

  • serves

A gourmet dessert featuring an olive oil sponge cake wth Meyer lemon ice cream, fig preserve, poached pear and a salted almond brittle and shortbread crumble topping. Courtesy of Chef Brad Masciotra for the Hawksworth Young Chef Scholarship.

10 Ratings
Directions for: Meyer Lemon and Olive Oil Sponge Cake


Meyer Lemon Ice Cream

1 cup 35% cream

1 cup 2% milk

3 egg yolks

⅓ cup sugar

zest of 2 Meyer lemons

juice of 1 Meyer lemon

Foamed Olive Oil Sponge Cake

62 ½ g olive oil

137 ½ g sugar

4 whole eggs

125 g pastry flour

zest of 1 Meyer lemon

3 NO2 cartridges

Dixie cups, scored 3 times on bottom

Fig Preserve

250 g dried figs

200 g red wine

100 g sugar

Poached Pear

1 Bartlett pear

250 g red wine

250 g sugar


175 g butter

75 g sugar

250 g flour

Salted Almond Brittle

100 g almonds

100 g sugar

50 g water

10 g baking soda

25 g butter

coarse salt


Meyer Lemon Ice Cream

1. In a small sauce pan bring cream, milk, sugar and zest to a scald, remove from heat.

2. In a mixing bowl, whisk egg yolks and temper with the scalded cream mixture, add back to the stove in a sauce pan and cook on low heat, continuously stirring until custard thickens.

3. Nape the back of a wooden spoon, strain and place in an ice bath. Once base has been chilled, add the lemon juice and churn for approximately 20-30 minutes in an ice cream machine.

4. Transfer to a container and freeze. Temper the ice cream when ready to plate (approximately 10 minutes prior), quenelle the ice cream and serve.

Foamed Olive Oil Sponge Cake

1. In a mixing bowl, mix together olive oil, sugar, zest and eggs. Once mixed, gradually add the flour and mix until moistened (do not over mix!).

2. Transfer batter to a whipper/whipping gun and charge 3 times with NO2 cartridges. Let stand for minimum 30 minutes at room temperature.

3. In the meantime, cut 3 slits in the bottom of the Dixie cups; this will help steam escape.

4. When ready, foam the cake batter through the whipper half way up the Dixie cup and immediately microwave on high for 40 seconds.

5. Using an offset spatula, remove the cake from the cup and let sit for 1 minute.

6. Tear into desired pieces and dust with icing sugar and a touch of olive oil. Serve immediately (these tend to dry out quick!).

Fig Preserve

1. In a small sauce pan, add wine, sugar and figs. Bring to a boil and simmer until figs have softened.

2. Purée in a blender with remaining liquid and chill. Serve as a spread/sauce for the finished dish.

Poached Pear

1. In a small sauce pan, add wine and sugar. Bring to a boil and reduce to a simmer.

2. Peel and halve the pear, core the center out with a melon baller and poach on low heat in the red wine syrup for approximately 45 minutes (may take longer depending on variety of pear and size of pear).

3. Remove from heat and let stand in syrup for 15 – 20 minutes. Remove from syrup and cut into wedges (at this point you may return it to the syrup to let it absorb the remaining liquid as well as color or you may serve it).


1. In a food processor, pulse all ingredients together until a dough begins to form. Spread on a baking sheet lined with parchment paper and bake at 350ºF for approx. 20–30 minutes (a light brown color is desired).

2. Use as a crumble to hold the ice cream on the plate.

Salted Almond Brittle

1. On a baking sheet, toast almonds at 350ºF for 5 minutes. Remove and let rest at room temperature.

2. In a medium-sized sauce pan, add sugar and water. Bring to a boil and cook until approximately 320ºF. Remove from heat and add baking soda (be careful as this will make the caramel rise high in the pan!).

3. Quickly add in the nuts and stir to coat. Add the butter and salt and spread on a baking sheet until cooled.

4. Break into desired pieces or pulse in a food processor for a crumble.

See more: Gourmet, Citrus, Bake, Nuts, Eggs/Dairy, Dessert

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