Fresh-Pressed Olive Oil Club
Explore Recipes Desserts Page 15

Concord Grape and Olive Oil Harvest Cake

Posted on by The Olive Oil Hunter

This cake includes one of my favorite nuts—pistachios—and, of course, extra virgin olive oil. You’ll love this cake with a scoop of ice cream for dessert or on its own for breakfast the next day…if you have any left!

Ingredients

  • 3/4 cup cake flour
  • 1-1/2 teaspoons baking powder
  • Pinch of salt
  • 1 cup Concord grapes
  • 1/2 cup unsalted, shelled pistachios
  • 4 tablespoons confectioner’s sugar
  • 2 large eggs
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup extra virgin olive oil
  • 4 large egg whites
  • 1 tablespoon sanding sugar (optional)

Directions

Step 1

Preheat your oven to 350ºF. Line the bottom of a 9″ springform pan with parchment paper, and lightly coat it with baking spray. In a large bowl, whisk together the flour, baking powder, and salt. Over another large bowl to catch the juice, slice the grapes in half and remove and discard the seeds; set aside.

Step 2

In a food processor, pulse the pistachios with the confectioner’s sugar until powdery. Add the 2 whole eggs, 3/4 cup of the sugar, and the vanilla extract, and then pulse about 6 times to incorporate the ingredients. Add half of the flour mixture, then the olive oil, and then the remaining flour mixture, pulsing a few times between each addition. Transfer the batter to the bowl you used for the flour, and fold in any juice that’s collected in the bowl of grapes.

Step 3

In a clean, large bowl, whisk the egg whites on a low speed until foamy, add the remaining 1/4 cup of sugar, and whip at high speed until stiff peaks form. Fold a large spoonful of the beaten whites into the batter to lighten the mixture. Then gently fold in the remaining egg whites, being sure to incorporate the batter at the very bottom of the bowl. Transfer the batter to the prepared pan, smoothing the top, and then sprinkle on the grapes and, if you’re using it, the sanding sugar. Bake for 50 to 60 minutes, until there’s no wobble in the center and a knife used to test comes out clean. Cool on a rack for 10 minutes, and then release the sides of the pan. Serve at room temperature.

Yields 10-12 servings

Lemon Bars with Olive Oil and Sea Salt

Posted on by The Olive Oil Hunter

Olive oils with sweet notes can be used for baking and are especially good in quick breads and bars like these.

Ingredients

For the shortbread crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons confectioners’ sugar
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon fine sea salt
  • 10 tablespoons cold unsalted butter, cut into cubes

For the curd:

  • 4 to 6 lemons (enough for 3/4 cup of juice)
  • 1 1/2 cups granulated sugar
  • 2 large eggs, plus 3 yolks
  • 1 1/2 teaspoons cornstarch
  • Pinch of fine sea salt
  • 4 tablespoons unsalted butter
  • 1/4 cup extra virgin olive oil
  • Confectioners’ sugar and flaky sea salt, such as Maldon, for sprinkling

Directions

Step 1

Heat the oven to 325°F and line a 9 x 9 baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).

Step 2

Make the crust: Pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest, and salt in a food processor, or whisk together in a large bowl. Add the butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press the dough into the prepared pan and bake until the crust is pale golden all over, 30 to 35 minutes.

Step 3

While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon of zest from the lemons and set aside. Squeeze lemons to yield 3/4 cup juice.

Step 4

In a small saucepan over medium heat, whisk together the lemon juice, sugar, eggs and yolks, cornstarch, and fine sea salt until boiling and thickened, 2 to 5 minutes. Make sure the mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils, do not cook for longer than 1 minute or you risk the curd thinning out again. Remove the curd from the heat and strain into a bowl. Whisk in the butter, olive oil, and lemon zest.

Step 5

When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until the topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.

Makes 24 bars — Recipe from cooking.nytimes.com

Lazy Strawberry Cake

Posted on by The Olive Oil Hunter

Strawberries are naturally rich in antioxidants and vitamin C, which keep our immune system healthy. This is a gluten-free cake that those with a dairy intolerance can enjoy as well. And it’s an impossibly easy-to-make cake, which is why it’s called “Lazy Strawberry Cake.” There’s very little hands-on prep—you probably already have all the ingredients required to make it—and it’s oh so good. It’s best served warm.

Ingredients

  • 1/3 cup extra virgin olive oil, plus more for the baking dish
  • 1 1/2 cups (8 ounces) organic strawberries
  • 2 tablespoons brown sugar
  • Pinch of sea salt
  • 1 tablespoon vanilla extract
  • 1/3 cup brown sugar*
  • 1/2 cup plant-based milk, such as almond or oat milk
  • 1/2 teaspoon sea salt
  • 1 cup gluten-free flour (I use Bob’s Red Mill 1:1 Baking Flour)
  • 1 teaspoon baking powder

Directions

Step 1

Preheat the oven to 350ºF and grease an 8-inch baking dish (it can be round or square) with some olive oil. Place the strawberries in a medium bowl and add the 2 tablespoons brown sugar, the pinch of sea salt, and vanilla extract. Using your hands or the back of a fork, lightly press the strawberries to release their juices (not too hard—they should retain their shape). Set aside.

Step 2

In a large bowl, whisk together the 1/3 cup olive oil and the 1/3 cup brown sugar, milk, and salt. Add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread it evenly into the corners (otherwise the strawberry juice will seep out when baking). Spoon the strawberries and all their juice over the top of the batter.

Step 3

Bake for 35 to 40 minutes. Given that the strawberries will release water as they cook, the top of the cake will definitely be a lot moister than the sides and the bottom, but that is perfectly fine. Just make sure to bake until a toothpick inserted in the middle comes out more or less clean. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls.

*If you would like to incorporate less sugar, feel free to cut the amount down to 1/4 cup.

Yields 4 servings

Classic Olive Oil Cake with Orange Glaze

Posted on by The Olive Oil Hunter

Moist and satisfying, this cake can be made from ingredients you likely have on hand. Instead of making a glaze, you can simply brush the finished, cooled cake with olive oil. It’s great for breakfast, tea, or dessert. (We also like it with fresh berries and a dollop of sweetened whipped cream.)

Ingredients

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup whole milk
  • 1 tablespoon orange liqueur (optional)
  • 1 tablespoon finely grated orange zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

For the glaze (optional):

  • 1/2 cup powdered sugar, sifted, or more as needed
  • 1 to 2 tablespoons fresh orangejuice, or as needed

Directions

Step 1

Preheat the oven to 350°F. Spray an 8-inch round cake pan, springform pan, or bundt pan with baking spray with flour. If using one of the former pans, line the bottom with a round of parchment paper. (If using a bundt pan, spray it well so that the cake releases easily after baking.)

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar at high speed for 30 seconds. Add the oil in a slow, steady stream, beating until combined. Add the milk, beating until combined. Reduce mixer speed to low. Beat in the orange liqueur, if using, the orange zest, and the vanilla and almond extracts.

Step 3

In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture, beating until combined, stopping to scrape the sides of the bowl. Pour the batter into the prepared pan.

Step 4

Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes for the round cake pan or springform pan, and 50 to 60 minutes for a bundt pan. Let the cake cool in the pan for 10 minutes. Remove from the pan, and let it cool completely on a wire rack. Make the glaze, if using: Combine the powdered sugar and orange juice in a small bowl and whisk until the glaze is smooth and coats the back of a spoon. Place the cake on a serving plate and drizzle with the glaze.

Step 5

Store at room temperature wrapped loosely in foil or plastic wrap.

Serves 8 — Recipe adapted from bakefromscratch.com