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Pistachio Layer Cake

Posted on by The Olive Oil Hunter


Pistachio-based cake layers are filled and iced with a whipped white chocolate ganache. The thin layer of raspberry preserves is a great counterpoint to the sweetness of the chocolate. Use a coffee bean or nut grinder to turn raw (unroasted and unsalted) pistachios into a ground powder. Note: If you don’t have buttermilk on hand, see the Healthy Ingredient Spotlight in our weekly newsletter for alternatives. 

Ingredients

For the frosting:

  • 12 ounces white chocolate
  • 1-1/2 cups heavy cream

For the cake layers:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter, well softened
  • 1/2 cup olive oil 
  • 1-1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 cup finely ground pistachios from about 4 ounces of raw nuts
  • 2 teaspoons vanilla extract

To assemble:

  • 1/2 cup raspberry preserves
  • 2 ounces pistachios, coarsely chopped

Directions

Step 1

Start by making the frosting. Place the chocolate in a glass bowl. Heat the cream just to a simmer and pour over the chocolate. Let sit for 3 minutes, then whisk until smooth (if the heat of the cream wasn’t enough to melt all the chocolate, you can microwave the bowl for 30 seconds, then stir). Chill in the fridge for 4 hours to firm up. 

Step 2

Meanwhile, make the cake layers. Preheat your oven to 350°F. Line two 9-inch cake pans with parchment paper; set aside.

Step 3

In a large bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the butter, olive oil, and sugar until smooth, about 3 minutes. Add the eggs one at a time, then the buttermilk, ground pistachios, and vanilla. Whisk in the dry ingredients, then use a spatula to be sure all the flour is well incorporated.

Step 5

Divide the batter between the two pans and bake for 30 minutes or until the tip of a sharp knife inserted in the center of each cake comes out clean (rotate the pans halfway through for even baking). Let cool to room temperature.

Step 6

Ater the frosting has chilled, whip it on high speed until it thickens to frosting consistency, about 1 minute. Spread about 1/3 over one of the cake layers. Spread the raspberry preserves on the underside of the other layer, then stack it on top of the bottom layer. Frost the top and sides of the cake with the remaining frosting. Sprinkle the top with the chopped pistachios.

Yields 12 servings

Fruit and Nut White Chocolate Truffles

Posted on by The Olive Oil Hunter

Cranberries and pistachios pair so well in these creamy white chocolate truffles but have fun experimenting with your own combinations—the technique is exactly the same. 

Ingredients

  • 4 ounces dried cranberries
  • 10 ounces shelled pistachios, divided use
  • 1 pound white chocolate, preferably 35% cacao
  • 1/2 cup heavy cream
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract

Directions

Step 1

Coarsely chop the cranberries and 4 ounces of the pistachios; set aside. Chop the rest of the pistachios more finely and transfer to a shallow bowl; set aside.

Step 2

Coarsely chop the chocolate; reserve 2 ounces and place the rest along with the heavy cream in a large microwave-safe glass bowl. Microwave at 30% power for 2 minutes, stir, and repeat until the chocolate is not quite fully melted. Out of the microwave, add the remaining chocolate to the bowl, let sit for 2 minutes, and then stir until smooth.

Step 3

Stir in the olive oil and vanilla, then fold in the coarsely chopped cranberries and pistachios. Turn the mixture onto a parchment paper–lined rimmed sheet pan or cookie sheet and gently flatten it with a spatula. Place in the fridge for 20 minutes to firm up for shaping.

Step 4

Once chilled, transfer the paper with the chocolate to your countertop and line the sheet pan with a clean piece of parchment. Using a 1-tablespoon scoop, make a truffle ball and drop it into the bowl of chopped pistachios. Roll it in the nuts, then place on the prepared sheet pan. Repeat with the rest of the chocolate.

Step 5

Place the pan in the fridge to firm up the truffles, about 20 minutes. If not serving right away, place them in a tin or covered dish and keep in the fridge. Refrigerated, the truffles will stay fresh for up to 2 weeks.

Yields about 4 dozen truffles

Double Chocolate Bundt Cake

Posted on by The Olive Oil Hunter

This rich and tender cake is a crowd pleaser. If you’d like to gild the lily for a triple chocolate cake, instead of the confectioners’ sugar, melt 1/2 cup half-and-half with 6 ounces dark chocolate pieces and drizzle over the top. Note: For an easy release, be thorough when you prep the bundt pan.

Ingredients

  • 1 tablespoon butter, softened
  • 3/4 cup unsweetened cocoa powder, plus 2 tablespoons for the pan
  • 1 1/2 cup all-purpose flour
  • 1/4 cup white or golden whole wheat
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup sour cream
  • 1/2 cup extra virgin olive oil
  • 2 large eggs, beaten
  • 1 cup freshly brewed coffee, cooled to room temperature
  • 2 teaspoons vanilla paste or extract
  • 5 ounces coarsely chopped dark chocolate
  • 3 tablespoons confectioners’ sugar

Directions

Step 1

Preheat the oven to 350°F. Lightly brush the inside of a 12-cup bundt pan with the softened butter, getting into every nook and cranny (the more complex the style, the more thorough you need to be) and all over the center tube. Place the 2 tablespoons of cocoa in a small strainer and tap it around the inside of the pan, sprinkling it evenly over the butter, including the center tube. Invert the pan over your sink and tap it lightly to shake out any excess cocoa; set aside.

Step 2

Into a large bowl, sift the flours, cocoa powder, sugar, baking soda, baking powder, and salt through a strainer, then whisk to combine.

Step 3

Place the sour cream in a separate bowl and whisk in the olive oil, then the eggs, coffee, and vanilla. Pour it over the flour mixture and whisk to combine. Fold in the chopped chocolate.

Step 4

Pour the batter into the bundt pan and gently tap it on the counter to level it and remove any air bubbles.

Step 5

Bake for 50 to 60 minutes, until the cake starts to pull away from the sides of the pan and the tip of a sharp knife inserted into the cake comes out clean. Let cool for 20 minutes, cover with a cake plate, and invert. Lift off the pan and let the cake come to room temperature. (If the cake won’t come out, run a small silicone spatula around the inside perimeter of the pan and around the center tube, then invert again.)

Step 6

Before serving, place the confectioners’ sugar in a small strainer and tap the edge with two fingers to dust the top of the cake.

Serves 10

Lingue di Gatto Cookies

Posted on by The Olive Oil Hunter

Because of their shape, these cookies are called lingue di gatto, or cat’s tongues. They’re ubiquitous in Italy, enjoyed as a treat with espresso or served as a garnish for gelato and custards (they double as a spoon!). Chilling the piped dough before baking will help the cookies keep their shape, but they do spread out a lot. If you’re a fan of sandwich cookies, spread a layer of melted chocolate on the flat side of a cookie and top with another; let the chocolate harden before serving.

Ingredients

  • 6 tablespoons unsalted butter, completely softened
  • 1 cup confectioners’ sugar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 extra-large egg whites
  • 3/4 cup unbleached all-purpose flour
  • 1/4 teaspoon fine sea salt

Directions

Step 1

Line two cookie sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar until smooth. Beat in the olive oil and vanilla, then the egg whites, one at a time. Add the flour and salt and mix just until combined.

Step 3

Spoon the batter into a pastry bag fitted with a 1/2-inch round tip. Working with one cookie sheet at a time, pipe out rows of 3-inch lengths, leaving about 2 inches between each cookie. Place in the fridge for 15 to 20 minutes while you preheat the oven to 350˚F.

Step 4

Pipe out the rest of the batter on the second cookie sheet; place it in the fridge as you take out the first one.

Step 5

Bake the first batch of cookies until the edges turn golden, about 12 minutes, rotating the sheet halfway through. Repeat with the second sheet.

Step 6

Allow the cookies to cool for 10 minutes.

Makes about 30 cookies