Lime–Olive Oil Cake with Rhubarb Compote
Ten years ago American cooks wouldn’t have baked a cake made with olive oil or chamomile tea, two of the key ingredients in this recipe. Serve the cake for Chanukah when it’s traditional to prepare foods made with oil—and throughout the rest of the year as well. We like to pair it with rhubarb compote, but you can also try it with a scoop of sorbet (here) and berries.
½ cup extra-virgin olive oil, plus more for the pan
¾ cup fine yellow cornmeal, plus more for the pan
2 extra-large eggs
1 cup sugar
½ cup extra-strong chamomile tea (use 4 teabags in 1 cup hot water)
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
Finely grated zest of 2 limes, plus additional for garnish
1 tablespoon lime juice
Confectioners’ sugar, for dusting
Rhubarb Compote (recipe follows)
Preheat the oven to 350°F. Brush olive oil on the bottom and sides of an 8-inch tart pan with a removable bottom or an 8-inch cake pan. Line the pan with a round of parchment paper, and brush with more oil. Dust the sides and bottom of the pan lightly with cornmeal.
In a large bowl, whisk together the olive oil, eggs, sugar, and tea until smooth. Add the cornmeal, flour, baking powder, salt, and lime zest and juice. Stir gently to combine.
Pour the batter into the pan. Bake until the cake begins to pull away from the pan sides and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool the cake in the pan on a rack for 20 minutes.
If using a tart pan, remove the metal ring. If using a cake pan, run a knife along the inside of the pan to loosen the cake. Set the cake on a platter, dust with confectioners’ sugar, and garnish with additional lime zest. Serve with the compote.
Rhubarb Compote
When available, choose rhubarb with the darkest red stalks, which become a pretty rosy pink color when cooked.
SERVES 8
2½ pounds deep red, tender rhubarb, washed, trimmed, and cut into 1½-inch pieces
½ cup water
¾ cup sugar
1 (2-inch) piece cinnamon stick (optional)
In a medium saucepan, combine the rhubarb with the water, sugar, and cinnamon, if using. Bring to a simmer over medium-low heat. Cook until the rhubarb is fork-tender and becoming sauce-like, 15 to 20 minutes. For a thinner consistency, add more water and stir to combine. Discard the cinnamon stick. Serve warm or at room temperature. Leftovers keep well in the refrigerator for up to a month.