Ligurian Lemon Cake
Cake
7 Tablespoons Butter, melted
1 ¾ flour
1-½ teaspoons baking powder
1 cup sugar
zest of 2 lemons, plus 1 Tablespoon squeezed lemon juice
4 eggs
3 Tablespoons milk 
2/3 cup extra-virgin olive oil
1 pint fresh raspberries or 2 cups of frozen

Meringue:

1 large egg white
¼ cup sugar|
XXX sugar for dusting
Fresh berries

Cake: Heat oven to 350. Butter 10”round cake or springform pan, dust with flour. In a large bowl sift flour and baking powder. In bowl rub sugar and lemon zest together until the sugar is moist and has absorbed as much of the zest as possible. With whisk attachment, beat in the eggs on high until mixture is pale and thick. Add sugar. On low speed add milk. Then add flour mixture, beat until incorporated. Add lemon juice, melted butter, then olive oil. Beat until blended. Pour about 1/3 of the batter into the prepared pan. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and spread batter so that it runs down between the berries and just covers them. Bake cake until golden and pulls away from the sides, about 30 minutes. Remove cake from the oven, and immediately unmold it onto a wire rack. Invert cake so it is right side up, and allow to cool to room temperature. Serve or decorate with meringue. Heat oven to 475. Place the cooled cake on a parchment-lined baking sheet and set aside. Beat egg white until soft peaks. Add sugar in slow steady stream, beating until firm and glossy peaks. Spread the meringue over the top of the cake. Dust the meringue with XXX sugar. Bake until lightly browned, 4-6 minutes. 

Fine Dining in a Casual Atmosphere.
450 West Van Buren (Highway 62 West),
Eureka Springs, Arkansas 72632
479-253-5282

International wine list,
15 by the glass available.