Tag Archives: Olive Oil

Rose & Orange Olive Oil Cakes

Posted on by

Makes 16

Ingredients

Cakes

  • 2/3 cup extra-virgin olive oil
  • 1 3/4 cups all-purpose flour 
  • 1 1/2 teaspoons baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1 cup granulated sugar 
  • 1/4 cup freshly squeezed orange juice 
  • 1/3 cup sour cream
  • 3 large eggs 

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 1/2 teaspoons rosewater

To decorate

  • Dried rose petals

Method

Cakes

  1. Preheat the oven to 350 degrees F. Grease mini loaf pan* with baking spray
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt
  3. In a separate medium bowl, combine the sugar, and orange zest. Rub together for a few minutes to release the orange natural oils. Add the orange juice and whisk together until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oi
  4. Gently whisk the dry ingredients into the wet ingredients
  5. Pipe or spoon the batter into the prepared mini loaf pans, taking care to fill them no more than halfway full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 22-25 minutes
  6. Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more

Glaze/ To Finish

  1. Combine the powdered sugar, milk, rosewater in a bowl and mix until a smooth paste forms
  2. Dip the tops of each loaf into the glaze, allowing any excess to run off. Place on a rack set over some parchment paper. Sprinkle tops with dried rose petals and allow to fully dry and set
  3. Serve and enjoy

*I use a 10 x 15 inch, 8 cavity mini-loaf pan

Chocolate Budino w/ Amarena Cherries

Posted on by

Makes 4

Ingredients

Pudding

  • 6oz semi-sweet chocolate
  • 2oz milk chocolate
  • 1 Tablespoon butter
  • 6 egg yolks, room temperature
  • 1/4 cup granulated sugar
  • 2 Tablespoon cocoa
  • Pinch of salt
  • 1 cup heavy, or whipping, cream
  • 1 cup milk
  • I Tablespoon extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 cup Amarena cherries (incl. syrup)

Vanilla Cream Topping

  • 1 teaspoon powdered gelatin
  • 1 Tablespoon water
  • 1 cup whipping cream
  • 2 Tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • Cocoa powder to dust
  • Additional Amarena cherries to top (optional)

Method

Pudding

  1. In a large bowl combine the semi-sweet chocolate, milk chocolate and butter. Set aside until needed
  2. In a pan combine the egg yolks, sugar, cocoa powder and salt, whisking to combine. Over a low heat add the cream and milk, whisking to combine and cook for 8-9 minutes, until thickened and smooth. Take care not to overheat the mixture
  3. Remove the egg yolk mixture from the heat and pour over the chocolates/ butter, passing it through a strainer, or sieve, as you do. Let the combined mixture sit for 5 minutes
  4. Once the chocolate has fully melted add the olive oil and vanilla extract, stirring to combine until smooth and glossy. Set aside
  5. Divide the Amarena cherries between 4 small bowls, ramekins or glasses and portion each with some of the chocolate budino mixture (in the region of 1/2 cup each). Place in the refrigerator to set for at least 90 minutes
  6. Towards the end of this time you can make the vanilla cream topping. In a small bowl combine the powdered gelatin and water, heat for a few seconds in a microwave to dissolve the gelatin and then set aside to cool to room temperature
  7. While the gelatin mixture is cooling, combine the whipping cream, powdered sugar, vanilla extract in a bowl and whip to soft peak stage
  8. Reduce whisking speed to slow and add in the cooled gelatin solution to the soft whipped cream, pouring in steady stream as you continue to whisk. Once all the gelatin solution has been added increase the speed and whisk until stiff peaks, taking care not to over beat
  9. Pipe or spread the vanilla cream over the tops of your set chocolate, dust with cocoa powder, top with an Amarena cherry (optional). Serve and enjoy