For Mother's Day, we asked local chefs to share a family recipe that they loved making with a maternal figure in their life. Ron Suhanosky of Chef Ronsky's in Chestnut Hill shared this recipe that he learned to make from his grandmother.
“My great grandmother, my Nonna, and my mom, all had an impact on the chef that I am today,” he told us. “They showed me the importance of how good food brings people together!”
Ronsky's Recipe for Lemon Olive Oil Cake
Ingredients:
• 6 large eggs
• 2 cups granulated sugar
• 1 cup whole milk
• 1 cup fresh squeezed orange juice
• 2 cups, plus 1 teaspoon extra virgin olive oil
• 1 tablespoon vanilla extract
• Zest of one lemon
• Juice of one lemon
• 2 tablespoons poppy seeds (optional)
• Pinch of kosher salt
• 4 cups, plus 1 tablespoon all purpose flour
• 2 tablespoons baking powder
Directions:
Preheat oven to 375 degrees. Lightly coat Bundt pan with 1 teaspoon olive oil and dust with 1 tablespoon all purpose flour. Make sure to tap out any excess flour before placing batter into pan. Set pan aside.
In a large stainless steel mixing bowl, crack eggs, add sugar and whip, using a whisk, until fully incorporated. Measure out all liquid ingredients and add to egg mixture. Mix until fully incorporated. Add lemon zest, lemon juice, poppy seeds (optional), salt, flour, and baking powder. Mix batter thoroughly for about 2 minutes until all dry ingredients are fully incorporated. Using a rubber spatula, pour batter into Bundt pan, scrapping the sides of the stainless bowl. Place cake in the oven for approximately 45 minutes, turning the cake every 15 minutes. Cake should have a golden brown color. Using a cake tester, make sure cake is fully cooked. Take cake out of the oven and let rest for 20 minutes before flipping the cake out of the Bundt pan onto a dish. Let cool for 1 hour before cutting into and serving.
(Makes one 10-inch Bundt pan.)
