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Pistachio Cake with White Chocolate Cream

Posted on by The Olive Oil Hunter

Pistachio and white chocolate are two luscious ingredients whose unique tastes enhance each other. This cake is not only delicious but can also be up made up to two days in advance. For the white chocolate, choose a brand that’s 35% cacao and in bar or disc form, not chips, which won’t melt smoothly.

Ingredients

For the cake:

  • 4 large eggs 
  • 1 cup cake flour 
  • 1/2 cup ground unsalted pistachios (see Healthy Ingredient Spotlight and Quick Kitchen Nugget in weekly newsletter)
  • 1/2 teaspoon baking powder 
  • 1 cup sugar, divided use 
  • 1/2 cup extra virgin olive oil 
  • 1 teaspoon vanilla
  • 1/3 cup room-temperature water 
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon cream of tartar 

For the filling and garnish:

  • 4-1/2 ounces white chocolate
  • 1-1/2 cups heavy cream, divided use
  • 2 tablespoons confectioners’ sugar
  • 2 pints raspberries
  • 1/4 cup unsalted pistachios, coarsely chopped
  • Optional: edible dried rose petals 

Directions

Step 1

Make the cake: Separate the yolks from the whites when the eggs are cold and allow them to come to room temperature. 

Step 2

Place one of your oven racks in the center of the oven; preheat to 325°F. Line a 17-by-13-inch rimmed sheet pan with parchment paper (do not grease it). 

Step 3

In a small bowl, whisk together the flour, ground pistachios, and baking powder; set aside. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and a 1/2 cup of the sugar at medium speed until pale, about 2 minutes. Mix in the olive oil, vanilla, and water. On low speed, fold in the flour mixture. If you have only one stand mixer bowl, transfer the batter to another bowl and wash the stand mixer bowl and whisk thoroughly—any fat will prevent the egg whites from whipping.

Step 4

In a separate large bowl or the cleaned bowl of the stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy, about 30 seconds. Add the salt, cream of tartar, and remaining 1/2 cup sugar. Slowly increase the speed to high and beat until you achieve a glossy meringue that holds firm peaks, 5 to 8 minutes depending on your mixer.

Step 5

Add a 1/4 of the meringue to the batter and mix thoroughly to incorporate (this will lighten it). Add the remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of undermixing to keep the batter billowy).

Step 6

Transfer the batter to the sheet pan and smooth out with a large offset spatula; be sure to get into the corners of the pan. Bake for 10 minutes, then rotate the sheet pan in the oven for more even baking. Continue baking until the top is golden brown and springs back when gently pressed, 10 to 15 minutes more. 

Step 7

Remove the sheet pan from the oven and slide the cake and parchment paper onto a wire rack to cool. After 10 minutes, invert the cake onto another rack and gently peel off the parchment paper. Let the cake cool completely. 

Step 8

Make the filling: Melt the white chocolate and a 1/3 cup heavy cream in the microwave in 1-minute increments at power 4 until just about melted. Use a small spatula to stir until completely smooth; let cool to room temperature.

Step 9

Place the rest of the cream in a large bowl or the clean bowl of the stand mixer fitted with the whisk attachment. Whisk until thick, then with the mixer running on low speed, add the cooled melted white chocolate. Increase the speed and whip until peaks form. Chill in the fridge for 15 minutes for easier spreading.

Step 10

While the cream is chilling, trim the edges of the cake. Sprinkle on the confectioners’ sugar and use your hands or a pastry brush to spread it out. Cut the cake into 3 sections, each about 12 inches long and just over 5 inches wide. Rinse the raspberries and pat them dry. Reserve 20 berries and lightly mash the rest in a bowl. 

Step 11

To assemble the cake, place one layer on a rectangular serving plate and spread on 1/3 of the filling, then press in half the mashed berries. Repeat with another layer of cake, another 1/3 of the cream, and the rest of the mashed berries. Top with the final cake layer and spread the rest of the cream on top. Garnish with the whole berries, chopped pistachios, and, if desired, rose petals.

Yields 8 servings

Millefoglie Two Ways

Posted on by The Olive Oil Hunter

Millefoglie, the Italian version of the French millefeuille, is extremely popular throughout the country. For chocolate lovers, I’m including a variation made with thin layers of chocolate in place of the puff pastry. Both get filled with a rich and creamy sweet cheese filling. The filling ingredients yield enough for either 8 pastry or 8 chocolate millefoglie; if you’re making both, double the quantities of the filling ingredients.

Ingredients

For the puff pastry layers:

  • All-purpose flour
  • 1 package frozen puff pastry, about 14 ounces, thawed as directed on the label

For the chocolate layers:

  • 12 ounces dark chocolate, coarsely chopped
  • 2 tablespoons extra virgin olive oil

For the cream filling:

  • 12 ounces mascarpone, room temperature
  • 8 ounces whole milk ricotta
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla
  • 2/3 cup confectioner’s sugar, plus more for dusting
  • 1/2 teaspoon cinnamon
  • Optional garnish: fresh berries

Directions

Step 1

For the puff pastry layers: Heat the oven to 425°F. Lightly flour a 18×15 piece of parchment paper and a rolling pin. Unfold the thawed dough on the parchment. Roll out the dough to a 16×12 rectangle. Cut the dough into 24 equal rectangles, about 2×4 each. Slip a cookie sheet under the parchment. Add a little space between the rectangles and refrigerate for 15 minutes. Remove from the fridge and bake until the pastries puff and turn golden, 15 to 20 minutes. Let cool to room temperature before assembling.

Step 2

For the chocolate layers: Draw a 16×12 rectangle on a long piece of parchment, flip it over, and place on a cookie sheet; set aside. Place the chocolate pieces and olive oil in a microwave-safe bowl and microwave at 40 percent power for 3 minutes; repeat if not fully melted, checking every minute. Stir until smooth. Pour the melted chocolate on the parchment and, using a long offset spatula, spread it out to the edges of the drawn border. Place in the fridge for 10 minutes to slightly firm it, then use a very sharp chef’s knife to cut it into 24 equal rectangles, about 2×4 each.

Step 3

For the cream filling: Whip all the ingredients in a mixer or food processor until smooth and thick. Transfer to a pastry bag fitted with a 1-inch round tip, or simply fill a quart-size freezer bag and snip off one of the corners to pipe.

Step 4

To assemble, pipe two rows of dots of cream on each of 8 pieces of chocolate or puff pastry, top each with another piece of chocolate or puff pastry, pipe again, then top with a third piece of chocolate or puff pastry. Use a small strainer to dust the tops with confectioner’s sugar. Garnish with berries
if desired.

Serves 8

Mascarpone Mousse

Posted on by The Olive Oil Hunter

This is a melt-in-your-mouth mousse made without eggs. I love it topped with fresh passionfruit pulp, but since fresh fruits can be hard to find, I’ve included a rich sauce recipe that you can make with frozen pulp (with seeds) or purée (without seeds). Both the mousse and the sauce can be made early in the day or even the day before the big event.

Ingredients

For the mousse:

  • 2 cups heavy cream
  • 8 ounces mascarpone at room temperature
  • 3/4 cup confectioner’s sugar
  • 2 tablespoons extra virgin olive oil

For the sauce:

  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 14 ounces frozen passionfruit, defrosted
  • 2 large eggs plus 2 yolks 
  • 2 tablespoons extra virgin olive oil
  • Optional: fresh berries

Directions

Step 1

To make the mousse, whip the cream until very firm, then whip in the rest of the ingredients. Refrigerate until ready to serve.

Step 2

To make the sauce, in a medium saucepan, whisk together the cornstarch and sugar, then whisk in the passionfruit, eggs, and yolks. Place the pan over medium heat and bring the mixture to a boil, stirring constantly. Reduce the heat and cook at a low boil for 2 minutes; it should be thick.

Step 3

Off the heat, whisk in the olive oil, then let the sauce cool. Refrigerate until ready to serve.

Step 4

To assemble, mound equal amounts of mousse in 6 elegant stemware glasses and top with spoonfuls of sauce and fresh berries, if desired.

Yields 6 servings

All-American Gingerbread Cookies

Posted on by The Olive Oil Hunter

The dough for these quintessential holiday cookies can be made a day in advance. After baking and cooling, glaze them with simple icing or use thicker royal icing to create fun patterns. 

Ingredients

  • 1 tablespoon Ground Buffalo Ginger Root
  • 1 tablespoon ground Heirloom Vietnamese Cinnamon
  • 1-1/2 teaspoons freshly grated nutmeg 
  • 1 tablespoonallspice
  • 1-1/2 teaspoons freshly ground Vine-Ripened Black Peppercorns
  • 1-1/2 teaspoons dry mustard 
  • 4 cups all-purpose flour, more if needed 
  • 2 cups white whole wheat flour 
  • 3/4 teaspoon baking soda 
  • 1/4 teaspoon baking powder 
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter at room temperature 
  • 1-1/4 cups dark brown sugar 
  • 2 large eggs 
  • 2 tablespoons extra virgin olive oil
  • 1 cup molasses 

Directions

Step 1

In a small bowl, whisk together the ginger, cinnamon, nutmeg, allspice, black pepper, and dry mustard. In a large bowl, thoroughly whisk together the flours, baking soda, baking powder, and salt, then whisk in the spice mix (this helps to ensure even distribution).

Step 2

Cream the butter and sugar until light and smooth. Beat in the eggs, olive oil, and molasses. When fully incorporated, add the flour mixture at a very low speed, in two or three batches, and mix until a dough forms. If the dough is too wet, add more all-purpose flour, 1 tablespoon at a time. Transfer the dough to a large piece of parchment paper and flatten it, then wrap it up in the paper and chill until firm, about 3 hours. 

Step 3

To make the cookies, heat your oven to 350°F. Working with half the dough at a time, roll it out on a large piece of parchment paper dusted with flour to about 1/4-inch thick. Use cookie cutters to make your desired shapes and a large metal spatula to transfer the cookies to ungreased cookie sheets. Bake for 12 to 15 minutes depending on size. Cool for 10 minutes before transferring the cookies to racks to finish cooling. Ice as desired.

Yields approximately 50 3-inch cookies