Ingredients

3⁄4 cup extra-virgin olive oil, plus

more for the pan

3⁄4 cup all-purpose flour, sifted,

plus more for the pan

1 cup sugar, divided

3 tablespoons lemon juice

1 teaspoon lemon zest

2 large egg yolks

1 teaspoon vanilla extract

3 large egg whites

1 teaspoon Kosher salt

Whipped cream, for serving

Berries, for serving

Toasted nuts, honey, or jam, for serving

Directions

Preheat oven to 350°F. Lightly coat a 9-inch round cake pan with olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, tapping out any excess flour.

In an electric mixer fitted with a whisk attachment, beat 1⁄2 cup sugar with the lemon juice and zest, egg yolks, and vanilla extract on medium speed until incorporated. Add four, in 4 additions, making sure it is incorporated between each addition. With the mixer running, gradually

drizzle in the olive oil. Use a rubber spatula to scrape down the sides and bottom of the bowl to make sure everything is evenly incorporated. Transfer the batter to a large bowl. Wash and dry whisk attachment and mixer bowl.

With the mixer on high, beat together the egg whites and salt until foamy, 1 to 2 minutes. With the mixer running, gradually add the remaining 1⁄2 cup of sugar. Continue to beat until stiff peaks form, about 5 minutes. Use a spatula to stir one third of the egg white mixture into batter to lighten, then fold in the remaining egg white mixture in 2 additions until combined. Transfer the batter to the prepared pan and bake until the top of the cake is golden brown and a skewer inserted into the center comes out clean, about 40 minutes.

Transfer to a wire rack and cool in the pan for 20 minutes. Run a knife around the edges of the cake to release the sides from the pan. Invert onto a plate, remove parchment, and then onto the rack right side up to cool completely.

Serve with whipped cream, berries, toasted nuts, honey, jam, or whatever you have in your kitchen.

Biscotti Cioccolato e Noci (Double Chocolate Cookies)

Recipe Courtesy of Sant Ambroeus: The Coffee Bar Cookbook. Makes 20 large cookies.

Ingredients

6 ¾  cups confectioners’ sugar, sifted

1 ¾ cups cocoa powder

1 teaspoon fine sea salt

6 ⅓ cups walnuts, coarsely chopped

2 teaspoons vanilla extract

7 to 8 large egg whites

Instructions:

Preheat the oven to 350°F on the convection setting. Line cookie sheets or sheet pans with parchment paper.

Place the confectioners’ sugar, cocoa powder, salt, walnuts, vanilla, and 7 egg whites in the bowl of a stand mixer fitted with the paddle attachment.

Mix on the lowest speed until the ingredients are well-combined, about 1 minute. If the mixture remains dry and crumbly, mix in the remaining egg white.

Use a number 20 (2-ounce/¼-cup) spring-release ice cream scoop to portion 20 equal-sized cookies onto the prepared pans, leaving 1 to 2 inches between them.

Bake in the preheated oven until firm to the touch, 15 to 17 minutes. Let the cookies cool on the pans on racks, then gently peel them off of the parchment paper.