Fresh-Pressed Olive Oil Club
Explore Recipes Desserts Page 19

Olive Oil Chocolate Cake with Chocolate Ganache

Posted on by The Olive Oil Hunter

This moist cake proves chocolate and olive oil have an affinity for each other. On its own, the cake itself is vegan, as it contains no eggs or dairy. You can leave off the ganache and simply serve the cake with a dusting of powdered sugar and a few raspberries.

Ingredients

  • For the cake:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 2 tablespoons cider vinegar
  • 2 teaspoons vanilla
  • 2/3 cup extra virgin olive oil
  • 2 cups cold water
  • For the ganache:
  • 12 ounces good semisweet chocolate chips
  • 2/3 cup heavy cream
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon pure vanilla

Directions

Step 1

Preheat the oven to 350°F. Spray a 9 x 13 inch baking pan lightly with cooking spray. Set aside.

Step 2

Make the cake: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, salt, and espresso powder.

Step 3

In a medium bowl, whisk together the vinegar, vanilla, olive oil and water. Pour the wet ingredients into the dry ingredients and whisk until fully combined. Pour into the prepared pan.

Step 4

Bake for about 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Set aside on a rack to cool.

Step 5

Make the ganache: In a small saucepan, combine the chocolate, heavy cream, and instant coffee granules in the top of a double boiler. Heat over simmering water, stirring until smooth and glossy. Remove from the heat and add the vanilla. Pour the ganache over the cake and spread evenly.

Serves 12 — Recipe adapted from themerchantbaker.com

Lemon Blueberry Zucchini Cake

Posted on by The Olive Oil Hunter

This beautiful cake is dense, as it was originally adapted from a quick-bread recipe. Before juicing the lemon, remove the zest in long thin strips and reserve for a garnish.

Ingredients

For the cake:

  • 3 eggs at room temperature, lightly beaten
  • 1 cup extra virgin olive oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cup granulated sugar
  • 2 cups finely shredded and lightly drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries, a few reserved for garnish

For the Lemon Buttercream:

  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners’ sugar
  • 1 lemon, juiced
  • 1 teaspoon vanilla extract
  • 1/8 teaspoons salt

Directions

Step 1

Preheat the oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or nonstick baking spray. (You can also line the bottoms of the pans with parchment rounds, if desired.)

Step 2

Make the cake: Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Lift the edges of the towel up and squeeze some of the extra moisture out, but you do not want the zucchini to be dry. You want to have about 2 cups of shredded drained zucchini. Set aside.

Step 3

In a large bowl, beat together the eggs, oil, vanilla, and sugar with a stand mixer with a paddle attachment or a hand mixer. Fold in the zucchini.

Step 4

Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide the batter evenly between the prepared cake pans.

Step 5

Bake the cakes for 35 to 40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Cool 20 minutes in the pans, then turn the cakes onto wire racks to cool completely.

Step 6

Make the Lemon Buttercream: Combine the butter, sugar, and salt and beat until smooth. Add the lemon juice and vanilla and continue to beat for another 3 to 5 minutes, or until creamy. Place the cake on a cakestand or plate. Frost the top with the Lemon Buttercream. Top with the second cake and frost the top generously. (If desired, you can frost the sides, too. We like the “naked” look.) Garnish with reserved blueberries. Serve warm or at room temperature.

Serves 8 — Recipe adapted from iambaker.net

Oatmeal With Olive Oil And Berries

Posted on by The Olive Oil Hunter

Fruit-topped oatmeal drizzled with extra virgin olive oil is a lovely way to greet the morning, hitting just the right savory and sweet notes. Use whatever fruit you have on hand—sliced bananas, diced fresh peaches, strawberries, etc.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 3 1/2 cups water
  • 1/2 teaspoon flaky sea salt, plus more for serving
  • 1 cup blueberries or raspberries or a mix
  • 1/4 cup toasted almonds, walnuts, or pecans
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/4 cup extra virgin olive oil

Directions

Step 1

In a medium saucepan, bring the oats, water, and 1/2 teaspoon of sea salt to a low boil over medium heat. Reduce the heat to low, and cook, stirring frequently, until the oatmeal is creamy (about 6 to 7 minutes).

Step 2

Spoon the cereal into 2 bowls, then top with the fruit and nuts. Garnish with a pinch of fresh thyme leaves and a healthy drizzle of olive oil.

Step 3

Finish with a pinch of flaky sea salt (crush it between your fingers to break up the flakes).

Serves 4 — Recipe adapted from annefood.com

Olive Oil Cake with Lemon and Almonds

Posted on by The Olive Oil Hunter

This easy-to-make cake is moist (thanks to the olive oil), dense, and very satisfying with a cup of coffee or tea or a glass of Spanish sherry or Portuguese port. If you’re feeling fancy, arrange a paper doily on top of the cake before sifting powdered sugar over it. Carefully remove the doily to preserve the pattern.

Ingredients
  • 1 1/2 cups cake flour
  • 1/4 cup finely ground almonds
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • Zest from two lemons
  • 3 large eggs
  • 1/4 cup freshly squeezed lemon juice
  • Scant 1 cup of full-fat unsweetened Greek yogurt
  • 2/3 cup extra virgin olive oil
  • Powdered sugar to top the cake

Directions

Step 1

Preheat the oven to 375°F. Grease and flour a 9-inch cake pan.

Step 2

In a medium bowl mix together the flour, ground almonds, salt, and baking powder.

Step 3

Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest’s flavor.

Step 4

In a separate bowl, beat the sugar and eggs on medium high for about 2 minutes, using a hand mixer or stand mixer. Whisk in the lemon juice and Greek yogurt on low speed. While the mixer is running, add the olive oil in a thin stream. When the oil is incorporated, fold in the flour mixture by hand, using a rubber spatula. Stop mixing as soon as everything is combined; don’t overmix.

Step 5

Pour the batter into the prepared cake pan and bake about 50 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool on a wire rack for 20 minutes, then remove from the cake pan. Cool completely. Dust the top lightly with powdered sugar before serving.

Serves 8 — Recipe adapted from spanishabores.com