Fresh-Pressed Olive Oil Club
Explore Recipes Desserts Page 12

Olive Oil Cake with Honey Yogurt Cream and Strawberries

Posted on by The Olive Oil Hunter

Moist and fairly dense, this fruit-inflected cake is a perfect grand finale to a warm-weather meal. Blueberries can stand in for strawberries.

Ingredients

  • 1/2 cup extra virgin olive oil, plus more for greasing the pan
  • 1 1/2 cups almond flour (about 5 1/4 ounces)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup plus 1 teaspoon granulated sugar, divided use
  • 4 large eggs
  • 2 teaspoons lime zest, divided use
  • 3 1/2 tablespoons plus 1 teaspoon fresh lime juice (from 2 limes), divided
  • 1 teaspoon pure vanilla extract
  • 2 quarts fresh strawberries, washed, hulled and quartered
  • 1 cup plain whole-milk Greek-style yogurt
  • 1/4 cup heavy (whipping) cream
  • 1/4 cup honey

Directions

Step 1

Preheat the oven to 350°F. Lightly grease the bottom and sides of an 8-inch springform pan with olive oil. Line the bottom of the greased pan with parchment paper, and lightly grease the parchment; set the prepared pan aside.

Step 2

Whisk together the flours, baking powder, and baking soda in a medium bowl.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric mixer) beat 1/2 cup of the sugar and the
eggs on medium-high until pale yellow and slightly thickened, about 3 minutes. Beat in the 1/2 cup of olive oil, 1 teaspoon lime zest, 3 1/2 tablespoons of lime juice, and the vanilla. With the mixer running on low speed, gradually add the flour mixture until just incorporated.

Step 4

Pour the batter into the prepared pan. Bake until the top is dark golden brown and a toothpick inserted in center comes out with crumbs (not wet batter) attached, 40 to 45 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the outer ring, and invert the cake onto the wire rack. Remove the bottom of pan and the parchment; cool the cake completely, about 1 hour.

Step 5

Stir together the strawberries, the remaining 1 teaspoon of lime zest, and the remaining 1 teaspoon of sugar in a medium bowl. Let the fruit stand at room temperature for 30 minutes to 1 hour.

Step 6

Whisk together the yogurt, cream, honey, and the remaining 1 teaspoon of lime juice until incorporated.

Step 7

Top each cake slice with large spoonfuls of the yogurt mixture and strawberries.

Serves 6 — Recipe from foodandwine.com

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

Dark Chocolate Olive Oil Skillet Banana Bread

Posted on by The Olive Oil Hunter

We love the unexpected combination of dark chocolate, ripe bananas, and olive oil in this visually-appealing skillet dessert. Top, if desired, with whipped cream or a scoop of premium vanilla ice cream, the latter drizzled with a bit of olive oil.

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup unsweetened cocoa, regular or Dutch process
  • 3/4 cup dark brown sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon coarse salt (kosher or sea)
  • 1/3 cup extra virgin olive oil
  • 2 large eggs, lightly beaten
  • 1 1/2 cups very ripe bananas (2 to 3), mashed to a smooth purée with a fork
  • 1/4 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (4 ounces) coarsely chopped dark chocolate
  • 1/2 cup chopped pecans or walnuts (optional)
  • Whipped cream or vanilla ice cream, for serving (optional)

Directions

Step 1

Preheat the oven to 350°F. Generously butter or grease with olive oil a 10-inch enameled or well-seasoned cast iron skillet, or a 9×5 loaf pan. (If your skillet isn’t well-seasoned, you can line the bottom with a round of parchment paper.)

Step 2

In a large bowl, whisk together the flour, cocoa, brown sugar, baking soda, and salt.

Step 3

In a separate bowl, mix together the olive oil, eggs, mashed banana, sour cream, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula just until combined. Fold in the chocolate and pecans (if using), again just until combined. Scrape the batter into the prepared skillet.

Step 5

Bake until golden brown and a toothpick or knife inserted into the center of the bread comes out clean, about 28 to 35 minutes (start checking at about 22 minutes for doneness). Let cool in the skillet for about 20 to 30 minutes. Cut into wedges. Serve warm or at room temperature straight from the pan, topped, if desired, with whipped cream or ice cream. (If using a loaf pan, the baking time will be closer to 55 to 65 minutes. Let the bread cool in the loaf pan for about 10 to 15 minutes, then run a knife around the edge of the pan and invert the bread onto a cooling rack.)

Serves 8 — recipe from Food52.com

Nutty Oat Muffins

Posted on by The Olive Oil Hunter

These muffins have a great crunch and are packed with whole grain goodness. 

Ingredients

  • 1-1/2 cups white whole wheat or whole wheat pastry flour 
  • 3/4 cup rolled oats 
  • 2 ounces almonds or walnuts, roughly chopped 
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar 
  • 1 tablespoon stevia
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon fine sea salt
  • 1 cup blueberries, rinsed and patted dry
  • 4 tablespoons extra virgin olive oil
  • 2 extra-large eggs
  • 1 cup milk, your choice of dairy or plant-based
  • 2 teaspoons vanilla extract or paste

Directions

Step 1

Preheat your oven to 400ºF if conventional, 380ºF if convection. In a large bowl, whisk together the flour, oats, nuts, baking powder, sugar, stevia, cinnamon, and salt. Add the berries and toss to coat (this will help them stay well distributed in the batter).

Step 2

In a separate bowl or measuring cup, whisk together the olive oil, eggs, milk, and vanilla. Pour the liquid ingredients over the flour mixture and use a spatula to fold them in just until no traces of flour remain.

Step 3

Use a large ice cream scoop to fill a 12-muffin tin and bake for 20 minutes or until the tip of a knife comes out clean. Cool for 10 minutes and then transfer the muffins to a rack to finish cooling. Store in a covered tin for up to two days and then refrigerate.

Yields 12 muffins