Fresh-Pressed Olive Oil Club
Explore Recipes Desserts Page 19

Favorite Carrot Cake

Posted on by The Olive Oil Hunter

Wonderfully moist thanks to olive oil, this easy-to-make carrot cake sticks to basics: no pineapple, no raisins, no applesauce. If you’re intimidated by layer cakes—or don’t have the correct pans—bake the cake in a 9 x 13 pan or muffin tins. (Adjust baking times as needed.)

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon baking soda
  • 1 1/2 pounds (about 4 cups) peeled and grated carrots
  • 1 cup raw pecan or walnut halves
  • 3/4 cup extra virgin olive oil
  • 1 1/4 cups maple syrup or honey
  • 1 cup milk of choice
  • 4 large eggs, preferably at room temperature
  • 2 teaspoons pure vanilla extract
  • Cream cheese frosting (see below)

Directions

Step 1

Preheat the oven to 350°F and grease two 9-inch round cake pans. If you’re making classic cream cheese frosting, don’t forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.

Step 2

Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they’re cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We’ll stir the rest into the dry mixture in the following step.

Step 3

In a large mixing bowl, combine both flours, the cinnamon, ginger, baking powder, salt, and baking soda. Stir until blended. Add the grated carrots and chopped pecans and stir to combine.

Step 4

In a medium mixing bowl, combine the olive oil, maple syrup, milk, eggs, and vanilla extract. Whisk until fully blended. Pour the wet ingredients into the dry ingredients. Mix with a big spoon until just combined (a few lumps are okay). Divide the batter evenly between the two cake pans and spread the batter in an even layer on top.

Step 5

Bake the cakes on the middle rack for 45 to 50 minutes, or until the center of the cakes is springy to the touch and a toothpick inserted into the center comes out clean. Place the baked cakes on a cooling rack and let them cool completely before frosting.

Step 6

When you’re ready to assemble, prepare the frosting as directed. Carefully invert the cakes to release them from their pans. Frost the top of one cake with about one-third of the frosting. Place the second cake on top, and frost the top with another one-third of the frosting. Finish by frosting around the side of the cake with the remaining frosting. If desired, sprinkle the reserved chopped pecans on top.

Step 7

When you’re ready to serve, use a sharp chef’s knife to carefully cut the cake into slices. The cake will keep at room temperature for the rest of the day and for up to 4 days in the refrigerator.

Cream cheese frosting: Combine 1 pound of cream cheese, 4 tablespoons of butter (both softened), and 2 teaspoons of pure vanilla in a large bowl. Beat with a stand mixer or electric hand mixer. Gradually add 2 1/2 cups of powdered sugar. Beat until smooth.

Serves 12 — Recipe adapted from cookieandkate.com

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