I prefer to use organic extra virgin olive oil, but regular or "light" olive oil works. If you don't have pastry flour, regular all-purpose flour works fine, just sift it twice. It does make for a slightly denser finished product. If you'd like to make this cake gluten-free, I recommend using Bob's Red Mill gluten-free flour or Cup4Cup.
Category: not set
Cuisine: not set
3/4 cup extra virgin olive oil plus additional for greasing pan
1 large lemon
1 cup pastry flour
5 large eggs separated
3/4 cup white sugar
1 1/2 tablespoons Turbinado or Demerara sugar (or white sugar)
1 cup crème fraiche
1/2 cup lemon curd
Blueberries blackberries or raspberries
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