• Cooking Time: 20-35
  • Servings: 12
  • Preparation Time: 20


My mom gifted me a bottle of roasted garlic olive oil. I wanted to try it using one of my favorite Mark Bittman recipes which usually calls for a citrus or plain olive oil. The result was surprisingly good!


  • 1/4 cup garlic-infused olive oil
  • 1/2 sugar
  • 2 eggs, separated
  • 1 cup all-purpose flour
  • 3/4 t. Baking powder
  • 1/8 t. Salt
  • 1/4 cup fresh lemon juice
  • 1 t. Fresh lemon zest.
  • Julienne cut sun dried tomatoes
  • 1/2 cup balsamic vinegar
  • 1 T. Butter


  • Grease a 7" x11" or similar volume pan.
  • Beat the oil and 3/8ths of the sugar with an electric mixer. Add egg yokes. Beat until thick (5 min)
  • Mix flour, baking powder and salt in a separate bowl. Mix into wet ingredients until smooth. Add lemon juice and zest. Mix on low until just blended.
  • In a clean bowl, beat the egg whites until they foam. Continue to beat, sprinkling in the remaining 1/8 cup sugar until whites stiffen and hold soft peaks.
  • Fold the whites into the batter with a spatula as thoroughly and gently as possible.
  • Turn batter into prepared pan. Garnish top with sun-dried tomatoes then bake for 20-35 min in a 350 degree oven.
  • Meanwhile, simmer balsamic vinegar on the stovetop until liquid is reduced by half. Remove from heat and whisk in butter.
  • Let both cake and sauce cool to room temperature before serving.

Categories: Cake  Topping 

Author Credit: Mark Bittman, original recipe

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