LEMON CAKE WITH MANZANILLA OLIVES BY MOSES PONCE
- Sliced Manzanilla olives – ½ cup
- Cake Flour – 1 ½ cups
- Almond flour – ¼ cup
- Salt – ¼ teaspoon
- Baking powder – 2 teaspoons
- Sugar – 1 cup
- Zest – 3 lemons
- Large eggs – 3ea
- Lemon juice – ¼ cup
- Crème fraiche – 1 cup
- Spanish EVOO – 2/3 cup
STEP BY STEP INSTRUCTIONS
Powdered sugar for dusting Mix together flours, salt, and baking soda.
In a separate bowl mix the eggs, sugar, and lemon zest together to ribbon stage.
Mix in lemon juice and crème fraiche.
Slowly add the olive oil.
Fold the flour mixture and manzanilla olives into the egg mixture be carful not to over mix.
Pour into a greased pan and bake at 375° check in 20 min, it’s done when you stick a toothpick in the center and it comes out clean.
Remove from pan let it cool and dust with powdered sugar and cut into desired shapes.
CHEF MOSES PONCE
Chef Moses Ponce is a natural of Los Angeles, his career in the culinary industry began 10 years ago, when he studied at Le Cordon Bleu culinary school. After that, Moses began to work at The York gastropub, and shortly after he joined the Gourmet MD catering team.
In 2011 is when Moses began his great journey by working at The Bazaar by José Andrés for 5 years: "it was definitely one of my most difficult kitchens, I learned a lot and I met some incredible chefs on the road". He also spent a year in Las Vegas as part of the opening team of Bazaar Meat. After working for José Andres, he joined Jordan Kahn's team of Destroyer restaurant.
Moses currently heads the pastry department at The Chateau Marmont hotel in West Hollywood, an icon of LA.