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Iced Olive Oil, Lemon and Blueberry Loaf

Posted on by The Olive Oil Hunter

This moist and flavorful cake is great for dessert, breakfast, or an afternoon treat.

Ingredients

For the loaf:

  • 2 extra-large eggs
  • 3/4 cup sugar
  • 3/4 cup Greek yogurt
  • 1/2 cup medium or bold extra-virgin olive oil
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 1 teaspoon vanilla extract or paste
  • 1 1/2 cups pastry flour
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups blueberries

For the icing:

  • 1 cup confectioners’ sugar, or more as needed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil

Directions

Step 1

Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper. In a large bowl, whisk the eggs until no whites are visible, then slowly whisk in the sugar, followed by the yogurt, olive oil, lemon zest and juice, and vanilla. In a separate bowl, combine the flours, baking powder, baking soda, and salt, then fold into the egg-oil mixture with a spatula until combined. Fold in all but a handful of the blueberries.

Step 2

Pour the batter into the loaf pan and level the top with the spatula, being sure to get the batter into all the corners. Sprinkle on the remaining blueberries and bake for 60 to 65 minutes, depending on your oven—it’s done when the point of dinner knife inserted in the center comes out clean, except for a possible trace of blueberry. Cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.

Step 3

Once the cake is only barely warm, make the icing by whisking the confectioners’ sugar, olive oil, and lemon juice until incorporated. It should be thick—add more sugar if needed. Use a small offset spatula to spread it over the top of the cake.

Serves 8 to 10

Mixed Berry Buckle

Posted on by The Olive Oil Hunter

When it comes to cobblers versus cakes, a buckle is the best of both worlds—a rich batter heavily studded with fresh fruit and topped with a crunchy crumble. As it bakes, the batter rises, or buckles, over the berries as the crumble crisps and browns. This version uses three berries for a red, white, and blue theme (the cake itself counts as the “white”!). The following proportions are for a large cake that will feed a crowd or provide delicious leftovers for breakfast the next day.

Ingredients

For the crumble topping:

  • 4 ounces unsalted butter, cubed and chilled
  • 1 cup granulated sugar
  • 2/3 cup flour
  • 1/2 teaspoon ground cinnamon 

For the cake:

  • 1/2 cup extra virgin olive oil, plus more for the baking dish
  • 2-1/2 cups all-purpose flour 
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon fine sea salt
  • 1-1/2 teaspoons baking powder
  • 8 ounces unsalted butter at room temperature 
  • 2 cups granulated sugar 
  • 8 large eggs
  • 6 cups assorted berries, such as blueberries, blackberries, and sliced strawberries

Directions

Step 1

Make the topping: Use your hands or a pastry blender to turn the butter, sugar, flour, and cinnamon into small bits, ranging from the size of peas to beans. Set aside.

Step 2

Preheat your oven to 350°F. Lightly coat a 13-inch by 9-inch baking dish with olive oil; set aside. To make the batter, in a medium bowl, whisk together the flours, salt, and baking powder. In a large bowl or standing mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition to combine, then add the olive oil and briefly beat again. Gradually add to the wet ingredients, mixing just until incorporated.

Step 3

Transfer the batter to your baking dish and use a large offset spatula to smooth the top. Arrange the berries evenly over the top, being sure to get some into the corners of the dish. Crumble the topping evenly over the fruit.

Step 4

Bake until the tip of a sharp knife inserted in the center of the cake comes out clean, about an hour. Serve while still warm.

Yields 12 servings

Iced Blueberry Scones

Posted on by The Olive Oil Hunter

If you’ve ever had a store-bought scone, chances are it was dry and crumbly. My recipe is flaky yet still tender, thanks to the olive oil in the pastry flour dough. A light icing drizzle balances out the tartness of blueberries. 

Ingredients

For the Scones:

  • 2 cups pastry flour, plus more for the cookie sheet and shaping the dough
  • 1/4 cups whole wheat pastry flour 
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon coarse sea salt
  • 1/2 cup extra virgin olive oil
  • 2/3 cup half-and-half
  • 1 extra-large egg
  • 1 teaspoon vanilla 
  • 1 cup fresh blueberries, rinsed and patted dry

For the Glaze:

  • 1 cup confectioners’ sugar
  • 1 tablespoon freshly squeezed lemon juice

Directions

Step 1

Preheat your oven to 400°F. Line a cookie sheet with parchment paper and sprinkle it liberally with flour.

Step 2

Place the 2-1/4 cups flour (pastry and whole wheat), sugar, baking powder, and salt in a mixing bowl and whisk to combine. In a separate bowl, thoroughly whisk the olive oil, half-and-half, egg, and vanilla. Using a large spatula, fold in the blueberries and then the flour mixture. Be careful not to overmix, which can cause too much gluten development and a dense scone.

Step 3

Turn the dough out onto the parchment paper. Heavily flour your hands and use them to pat the dough into a 12-by-8-inch rectangle (do not use a rolling pin). If the dough is extremely wet, sprinkle on a tablespoon of additional flour. Use a bench scraper to help even out the edges, cut the dough into 12 triangles or squares, and then move the pieces as needed to leave about two inches between them.

Step 4

While the scones are cooling, mix the confectioner’s sugar and lemon juice, thinning if needed with 1 tablespoon of water. Use a spoon to drizzle on the icing in a crisscross pattern.

Step 5

Serve warm or at room temperature. Store any leftovers in the fridge.

Yields 12 scones

Asparagus Frittata with Piquillo Pepper Sauce

Posted on by The Olive Oil Hunter

Frittatas are infinitely customizable—you can add to them nearly any cooked meat or vegetable you would like—and don’t require any scary maneuvers (like flipping the entire dish multiple times as it cooks, as you do with a tortilla Espagnole). Feel free to substitute a couple of roasted, peeled, and seeded red peppers for the piquillos if you don’t have the latter on hand.

Ingredients

For the frittata:

  • 8 to 10 stalks fresh asparagus, medium width 2 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 cup coarsely grated Manchego or Parmigiano-Reggiano, divided use
  • 8 large eggs
  • 1/2 cup heavy cream, half and half, or whole milk

For the piquillo pepper sauce:

  • One 6.5 ounce jar piquillo peppers, seeded and drained
  • 2 cloves garlic, peeled and coarsely chopped 2 tablespoons extra virgin olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon best-quality sherry or red wine vinegar, or more to taste
  • 1 teaspoon pimentón
  • Coarse salt (kosher or sea), to taste

Directions

Step 1

Trim the tough, fibrous ends off the asparagus, then slice into 1-inch lengths. Warm a 10-inch oven-proof nonstick or well-seasoned cast iron skillet over medium- high heat. Add the olive oil and asparagus; season with salt and pepper. Sauté the asparagus for 5 to 6 minutes, stirring often. Set aside and allow the pan and asparagus to cool. Distribute the asparagus evenly in the pan, then sprinkle with half the cheese; reserve the remaining cheese. In the meantime, heat the oven to 350°F.

Step 2

Break the eggs into a medium mixing bowl. Add the cream. Whisk just until the egg yolks, whites, and cream are combined. (Do not overbeat, or the frittata will be dense.) Carefully pour the egg mixture over the asparagus and cheese. Transfer the pan to the middle rack of the oven and bake until the frittata is just set, 20 to 25 minutes. Sprinkle the remaining cheese on top of the frittata in the last 5 minutes of baking. Let the frittata cool slightly before cutting into wedges.

Step 3

While the frittata bakes, make the piquillo pepper sauce: Combine all the ingredients in a blender or small food processor. Process until the sauce is smooth. Taste, adding more vinegar or salt as needed. Drizzle over the plated frittata wedges or serve the sauce on the side. Refrigerate, covered, for up to 3 days if not using immediately.

Serves 6