7 ounces cream cheese, softened

1-3/4 ounces heavy cream

1 ounce orange or tangerine juice

1/2 cup olive oil

3-1/2 oz white sugar, plus more for dusting muffin cups

3 eggs (whites and yolks separated)

Zest of 1/2 orange

1 ounce corn starch

1/2 teaspoon cream of tartar

 Olive oil cake

Adapted from the now-closed Repast Restaurant; Joe Truex and Mihoko Ubanai-Truex, co-chefs.
Makes 12 cakes.

Make a water bath: put an inch of the hottest tap water possible in your largest roasting pan (it must be large enough to hold your muffin tin comfortably).

Turn your oven on to 250° F. Put the pan (without the muffin tin) into the oven so it can heat up while you’re making the recipe.

Spray a 12-cup muffin tin with vegetable spray. Add a little sugar to each cup and jiggle the tin to make the sugar adheres to the bottom and sides.

Place egg whites in a mixer and add the cream of tartar. Start on high, then shift to medium speed, mixing until foamy. Slowly add half the sugar. Mix until the whites are shiny and form stiff peaks, about 5 minutes.

Place cream cheese in a bowl and mix until smooth. Add the heavy cream and blend. Add the orange zest and the rest of the sugar.

Whisk the corn starch, juice and egg yolks to blend them, then add the olive oil. Add this to cream cheese mixture.

Fold the egg whites into the cream cheese mixture 1/3 at a time, by hand.

Fill the muffin cups with mixture. The cups should be a little more than half-full.

Bake for 45 minutes (but check them at 30), or until cakes are set on top (a light touch with your finger should not mar the surface, and the cake should spring back). Alternatively, check the temperature of the cakes; they’re done at 175° F.

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