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In The Kitchen: Chef Kevin Sihabout ccoks up perfect olive oil cake with lemon custard

CT Style

We’re crafting a beautfiul Italian dessert with Chef Kevin Sihabout from Ballo Italian Kitchen & Bar at Mohegan Sun.

Chef Sihabout shows us to make lemon olive oil cake with lemon custard.

Ingredients for Lemon Olive Oil Cake

Dry Ingredients

All Purpose Flour – 210 g (1 & 2/3 cup)

Cake Flour – 80 g (2/3 cup)

Granulated Sugar – 115 g (just under 1 cup)

Baking Powder – 1 & ½ teaspoon

Kosher Salt – 3/4 teaspoon

Wet Ingredients

Whole Eggs – 3 each

Whole Milk – 6 fl. oz. (3/4 cup)

Olive Oil – 8 fl. oz. (1 cup)

Lemon Juice – 1 tablespoon

Zest of 2 whole lemons

Directions for Lemon Olive Oil Cake

  1. Preheat oven to 350 degrees
  2. Sift and mix all dry ingredients, set aside.
  3. Whisk eggs until beaten. Slowly incorporate milk, the olive oil. (Mixture should be completely emulsified with a foam floating on top.)
  4. Zest two lemons completely, don’t press too hard. It’s more about the oils than the actual zested skin.
  5. Squeeze juice from one lemon completely, making sure not to let any seeds in! (Don’t forget to roll it first)
  6. Combine wet and dry ingredients until smooth.
  7. Coat bread loaf pan (or any similar sized pan) with olive oil and sprinkle granulated sugar to coat the inside. This will help make our crust!
  8. Pour mixture into bread pan, sprinkle granulated sugar over the top (again, for our crust).
  9. Bake at 350 degrees for 40-45 minutes.
  10. Let cool 30 minutes. Enjoy!

Ingredients for Lemon Custard

Egg Yolks – 12 each

Heavy Cream – 4 fl. oz.

Granulated Sugar – 100 g (3.5 oz.)

Villa Massa Lemoncello – 2 tablespoon

Boyajian Pure Lemon Oil – 1 teasppon

Lemon zest – 2 whole lemons

Directions for Lemon Custard

  1. Make a double boil with a sauce pot and a mixing bowl, make sure that the boiling water does not touch the bowl!
  2. Mix all ingredients together and whisk constantly, scraping the sides down with a rubber spatula.
  3. Cook 10-12 minutes until yolks are cooked and no longer runny. Think of the consistency of pudding.
  4. Pass through fine mesh sifter to remove lemon zest and store for service.

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