Fresh-Pressed Olive Oil Club

Mixed Berry Buckle

When it comes to cobblers versus cakes, a buckle is the best of both worlds—a rich batter heavily studded with fresh fruit and topped with a crunchy crumble. As it bakes, the batter rises, or buckles, over the berries as the crumble crisps and browns. This version uses three berries for a red, white, and blue theme (the cake itself counts as the “white”!). The following proportions are for a large cake that will feed a crowd or provide delicious leftovers for breakfast the next day.

Ingredients

For the crumble topping:

  • 4 ounces unsalted butter, cubed and chilled
  • 1 cup granulated sugar
  • 2/3 cup flour
  • 1/2 teaspoon ground cinnamon 

For the cake:

  • 1/2 cup extra virgin olive oil, plus more for the baking dish
  • 2-1/2 cups all-purpose flour 
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon fine sea salt
  • 1-1/2 teaspoons baking powder
  • 8 ounces unsalted butter at room temperature 
  • 2 cups granulated sugar 
  • 8 large eggs
  • 6 cups assorted berries, such as blueberries, blackberries, and sliced strawberries

Directions

Step 1

Make the topping: Use your hands or a pastry blender to turn the butter, sugar, flour, and cinnamon into small bits, ranging from the size of peas to beans. Set aside.

Step 2

Preheat your oven to 350°F. Lightly coat a 13-inch by 9-inch baking dish with olive oil; set aside. To make the batter, in a medium bowl, whisk together the flours, salt, and baking powder. In a large bowl or standing mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition to combine, then add the olive oil and briefly beat again. Gradually add to the wet ingredients, mixing just until incorporated.

Step 3

Transfer the batter to your baking dish and use a large offset spatula to smooth the top. Arrange the berries evenly over the top, being sure to get some into the corners of the dish. Crumble the topping evenly over the fruit.

Step 4

Bake until the tip of a sharp knife inserted in the center of the cake comes out clean, about an hour. Serve while still warm.

Yields 12 servings

Iced Blueberry Scones

If you’ve ever had a store-bought scone, chances are it was dry and crumbly. My recipe is flaky yet still tender, thanks to the olive oil in the pastry flour dough. A light icing drizzle balances out the tartness of blueberries. 

Ingredients

For the Scones:

  • 2 cups pastry flour, plus more for the cookie sheet and shaping the dough
  • 1/4 cups whole wheat pastry flour 
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon coarse sea salt
  • 1/2 cup extra virgin olive oil
  • 2/3 cup half-and-half
  • 1 extra-large egg
  • 1 teaspoon vanilla 
  • 1 cup fresh blueberries, rinsed and patted dry

For the Glaze:

  • 1 cup confectioners’ sugar
  • 1 tablespoon freshly squeezed lemon juice

Directions

Step 1

Preheat your oven to 400°F. Line a cookie sheet with parchment paper and sprinkle it liberally with flour.

Step 2

Place the 2-1/4 cups flour (pastry and whole wheat), sugar, baking powder, and salt in a mixing bowl and whisk to combine. In a separate bowl, thoroughly whisk the olive oil, half-and-half, egg, and vanilla. Using a large spatula, fold in the blueberries and then the flour mixture. Be careful not to overmix, which can cause too much gluten development and a dense scone.

Step 3

Turn the dough out onto the parchment paper. Heavily flour your hands and use them to pat the dough into a 12-by-8-inch rectangle (do not use a rolling pin). If the dough is extremely wet, sprinkle on a tablespoon of additional flour. Use a bench scraper to help even out the edges, cut the dough into 12 triangles or squares, and then move the pieces as needed to leave about two inches between them.

Step 4

While the scones are cooling, mix the confectioner’s sugar and lemon juice, thinning if needed with 1 tablespoon of water. Use a spoon to drizzle on the icing in a crisscross pattern.

Step 5

Serve warm or at room temperature. Store any leftovers in the fridge.

Yields 12 scones

Flourless Walnut Cake

You don’t have to forgo dessert when you want to cut out flour. Ground nuts make a delicious and healthy alternative. I’ve included a luscious chocolate glaze, but this cake is delicious on its own or topped with a dollop of whipped cream.

Ingredients

For the cake:

  • 2 tablespoons extra virgin olive oil, plus more for the pan
  • 3 tablespoons unsweetened dark cocoa, divided use
  • 8 ounces shelled walnuts 
  • 6 large eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Pinch fine sea salt

For the glaze:

  • 8 ounces dark chocolate
  • ½ cup half-and-half
  • 1 tablespoon extra virgin olive oil

Directions

Step 1

Preheat your oven to 350°F with a rack in the center position. Lightly brush the bottom and sides of a 9-inch cake pan with olive oil and then place a circle of parchment paper in the bottom of the pan, brush it with oil, and sprinkle it with 1 tablespoon cocoa; rotate the pan to distribute the cocoa on the bottom and sides. Shake out any excess.

Step 2

In a nut grinder or food processor, grind the walnuts until medium-fine (you may need to do this in batches). Transfer to a bowl and whisk in the remaining 2 tablespoons of cocoa and set aside.

Step 3

In a stand mixer fitted with a balloon whisk or in a large bowl with an electric mixer, whip the egg yolks until pale yellow and thickened, about 5 minutes. Gradually beat in the sugar, then the vanilla and the remaining olive oil, and continue beating until very thick, about 3 more minutes. Use a spatula to fold in the walnut-cocoa mixture.

Step 4

In a clean bowl, beat the egg whites on low speed until foamy. Add the salt and gradually increase the speed to high; beat until glossy and stiff. Working in two or three batches, gently fold the whites into the yolk mixture. Transfer to the cake pan and bake for 40-45 minutes until the cake starts to come away from the sides of the pan; the tip of a sharp knife inserted in the center should come out clean except for a few crumbs.

Step 5

Let the cake cool on a wire rack for 10 minutes (it will sink a bit), then invert onto another rack. If the cake doesn’t turn out easily, run a spatula around the inner rim to release it from the sides of the pan. Peel off the parchment and invert it again onto a cake plate. Let it finish cooling.

Step 6

For the glaze, place 7 ounces of the chocolate in a small, microwave-safe glass bowl along with the half-and-half and melt at 50% power for 3 minutes, until the chocolate is almost fully melted (if needed, microwave in additional 1-minute increments). Add the last ounce of chocolate and let sit on the counter for 2 minutes to cool down, then stir until smooth. Whisk in the olive oil until smooth. Wait until the glaze cools to room temperature, then pour over the top of the cake and use a long offset metal spatula to spread it in an even layer. Let it set for about an hour before serving.

Yields 8 servings

Almond Orange Cake

This is a very moist, gluten-free single-layer cake topped with sautéed orange slices. A mix of oranges, such as blood orange, mandarin, and Cara Cara, slightly overlapping atop the cake, creates a beautiful presentation. Tip: Zest the oranges you’ll sauté for the topping and use the zest in the batter.

Ingredients

For the batter:

  • 2 cups almond flour
  • 3/4 cup sugar 
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse sea or kosher salt
  • 1 tablespoon orange zest
  • 1/4 cup freshly squeezed orange juice
  • 6 tablespoons extra virgin olive oil, plus more for the pan
  • 3 extra large eggs, lightly beaten
  • 1 teaspoon vanilla paste or extract
  • ½ teaspoon almond extract

For the sautéed oranges:

  • 2 to 3 oranges
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla or 1 tablespoon Grand Marnier

Directions

Step 1

Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper. Brush the paper and the sides of the pan with olive oil.

Step 2

In a large bowl, mix all the dry ingredients with the orange zest. Add in the rest of the ingredients and fold with a large spatula to combine. Pour the batter into the prepared pan and shake gently to level. Bake for 30 minutes or until the tip of a knife inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then unmold the cake onto the rack and carefully peel off the parchment paper. Let it cool completely and transfer to a serving platter or cake plate.

Step 3

While the cake is cooling, make the oranges: Slice the oranges as thinly as possible; if you like the slight bitterness of orange peel, leave the peels on; if you want a sweeter finish, peel the oranges before slicing. Heat a wide frying or sauté pan over medium heat. When hot, add the olive oil and butter. When the butter is fully melted, add the orange slices in one layer. Sauté over medium heat for 2 minutes, flip and sauté for another 2 minutes. Sprinkle on the granulated sugar and flip again. Add the vanilla or Grand Marnier and let the syrup boil down until it’s very thick, about 2 minutes, watching carefully so that it doesn’t burn. Use tongs to arrange the orange slices over the cake and then drizzle on the pan syrup (if the syrup has thinned a bit, return it to the stovetop for 2 minutes to thicken).

Serves 8