Fresh-Pressed Olive Oil Club
Explore Recipes Breakfast Page 8

Olive Oil Chiffon Cake

Posted on by The Olive Oil Hunter

What sets chiffon cake apart from other yellow cakes is its versatility—use it for classic layer cake recipes, for ice cream cakes, and even for a breakfast cake. Because it’s made with oil, not butter, chiffon cake stays moist in the fridge or freezer. Extra virgin olive oil adds a subtle yet rich flavor—you’ll never call chiffon cake bland again! What’s more, it’s wonderful for getting all the benefits of olive oil in a sweet way. This recipe yields two 9-inch rounds. I love to cut a wedge from one layer and top it with yogurt and fruit for breakfast or a snack. You can also cut each layer in two horizontally to build a four-layer cake with your favorite filling.

Ingredients

  • 5 large eggs
  • 1 cup sugar, divided
  • 1/2 + 1/8 cup extra virgin olive oil
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup water, room temperature
  • 1 1/4 cups cake flour
  • 1/2 + 1/8 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 + 1/8 teaspoon cream of tartar

Directions

Step 1

Separate the whites from the yolks when the eggs are cold and then leave them on the counter for about 30 minutes to come to room temperature (the whites will whip much better than when cold). Center one of the racks in the middle of your oven and preheat it to 325°F. Line two 9-inch cake pans with parchment paper and set aside. 

Step 2

In a large bowl, whisk the yolks and 1/2 cup sugar for about 2 minutes until fully blended and light in color. Whisk in the olive oil, vanilla, and water. Whisk the flour and baking powder in a small bowl and then whisk this into the yolk mixture until it’s fully incorporated.

Step 3

In a standing mixer or large bowl, beat egg whites, salt, cream of tartar, and the remaining 1/2 cup sugar on low speed for about 30 seconds and then gradually increase the speed to high. Continue beating for 8–10 minutes until you get a glossy meringue with firm peaks.

Step 4

Fold about a cup of the meringue into the yolk mixture to lighten it and then gently fold in the rest in three batches, just until there are barely any streaks of meringue visible. Divide the batter between the two pans and gently smooth the surfaces with an offset spatula. Bake the cakes on the same rack for 15 minutes and then reverse their positions and continue baking until the tops are golden brown and spring back when lightly pressed with a fingertip—about 15 minutes more, depending on your oven.

Step 5

When done, invert the pans onto two wire racks to cool for about an hour. Turn them right side up and run an offset spatula around the sides of the cakes to loosen them, then invert them again, take off the pans, and remove the parchment. If you aren’t using the layers right away, you can stack them with a piece of parchment paper between them and store them in a covered cake holder for up to three days on the counter.

Yields two 9-inch cake layers

Raspberry Curd Parfaits

Posted on by The Olive Oil Hunter

Extra virgin olive oil gives the berry curd silky richness, no butter needed. It’s delicious layered with rich Greek yogurt and garnished with whole berries. You can also use it as a filling for a chiffon layer cake, as a breakfast treat layered with cooked and cooled rolled oats, or simply as is, just as you’d enjoy a mousse. 

Ingredients

  • 1 pint (12 ounces) fresh raspberries, plus more for garnish
  • Juice of 1 small lemon
  • 2 tablespoons cornstarch 
  • 4 large eggs, plus 2 yolks
  • 3/4 cup granulated sugar 
  • 1/2 teaspoon vanilla 
  • Pinch of sea salt
  • 4 tablespoons mild extra virgin olive oil 
  • 2 cups Greek yogurt

Directions

Step 1

Puree the raspberries with a hand blender and set aside. In a small bowl, whisk the lemon juice and cornstarch until smooth. 

Step 2

In a heavy-bottomed saucepan, use a whisk to blend the eggs thoroughly, and then whisk in the sugar, berries, cornstarch-lemon juice, vanilla, and salt. 

Step 3

Place the pan over medium heat and continue to whisk the mixture until it reaches a very low boil. Cook for two minutes (this activates the cornstarch), lowering the heat if necessary to prevent a rapid boil. The curd should be thick enough to coat the whisk.

Step 4

Off the heat, slowly whisk in the olive oil until it’s completely blended in. Pour the curd into a glass bowl or container and allow it to come to room temperature before covering and placing in the fridge to thicken further, about 4 hours or overnight.

Step 5

To assemble the parfaits, alternate layers of curd and yogurt in highball glasses and top with a few berries.

Yields 4 servings

Scrambled Eggs with Mushrooms

Posted on by The Olive Oil Hunter

Eggs are indisputably popular in Spain, with each Spaniard eating 237 eggs per year on average, according to the latest statistics. Here is a keto-friendly recipe that can be eaten for breakfast, lunch, dinner, or as a tapa. My wife, Meghan, and I like to give the eggs a final drizzle of extra virgin olive oil before tucking in.

Ingredients

  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 14 ounces mixed mushrooms, preferably wild, such as chanterelles, morels, hen-of-the-woods, etc.
  • Salt and freshly ground black pepper
  • 8 large eggs, lightly beaten with a fork
  • Chopped fresh chives or flat-leaf parsley, for garnish

Directions

Step 1

Heat the 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 7 to 10 minutes, then reduce the heat to medium. Season to taste with salt and pepper and stir, turning the mushrooms until they are tender and lightly brown in parts.

Step 2

Meanwhile, heat a large nonstick frying pan. Add the remaining 2 tablespoons of olive oil. Add the eggs and sprinkle with a little salt. Let the eggs set slightly at the bottom before gently turning and stirring them with a wooden spoon or spatula so that the liquid portion on top runs toward the bottom of the pan. Remove the pan from the heat when there are still some barely runny parts—the eggs will continue to cook.

Step 3

To serve, spoon some scrambled eggs onto plates and top with the sizzling mushrooms. Sprinkle with the chives or parsley.

Serves 4 — Recipe adapted from The Food of Spain by Claudia Roden (HarperCollins, 2011)

The Ultimate Olive Oil-Fried Eggs

Posted on by The Olive Oil Hunter

Frying eggs in olive oil is a Spanish tradition that dates back centuries. This simplest of techniques is having a modern moment in the US as chefs extol the delicious results. When raw egg meets hot olive oil it creates a perfectly browned latticework around the edges of the white while leaving the yolk with just the right amount of runny. The key is to heat the pan first and then the oil before adding the eggs. If you have a 10″ or wider skillet, you can double the recipe in the same pan. Enjoy as is or atop avocado toast or skillet potatoes.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 eggs
  • Coarse salt and freshly ground black pepper to taste

Directions

Step 1

Heat a frying pan or skillet until very hot. Add the olive oil. Once the oil starts to shimmer, add the eggs, one at a time—you can crack them right into the pan or from a dish into the pan. 

Step 2

Cook the eggs for two minutes until the whites turn opaque and develop crisp, brown edges; the yolks will still be runny. If you want firmer yolks, wait another 30 seconds before taking the pan off the heat. Use an offset spatula to transfer the eggs to plates and sprinkle with salt and pepper to taste. 

Yields 1-2 servings