Fresh-Pressed Olive Oil Club
Explore Recipes Page 55

Olive Oil Chiffon Cake

Posted on by The Olive Oil Hunter

What sets chiffon cake apart from other yellow cakes is its versatility—use it for classic layer cake recipes, for ice cream cakes, and even for a breakfast cake. Because it’s made with oil, not butter, chiffon cake stays moist in the fridge or freezer. Extra virgin olive oil adds a subtle yet rich flavor—you’ll never call chiffon cake bland again! What’s more, it’s wonderful for getting all the benefits of olive oil in a sweet way. This recipe yields two 9-inch rounds. I love to cut a wedge from one layer and top it with yogurt and fruit for breakfast or a snack. You can also cut each layer in two horizontally to build a four-layer cake with your favorite filling.

Ingredients

  • 5 large eggs
  • 1 cup sugar, divided
  • 1/2 + 1/8 cup extra virgin olive oil
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup water, room temperature
  • 1 1/4 cups cake flour
  • 1/2 + 1/8 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 + 1/8 teaspoon cream of tartar

Directions

Step 1

Separate the whites from the yolks when the eggs are cold and then leave them on the counter for about 30 minutes to come to room temperature (the whites will whip much better than when cold). Center one of the racks in the middle of your oven and preheat it to 325°F. Line two 9-inch cake pans with parchment paper and set aside. 

Step 2

In a large bowl, whisk the yolks and 1/2 cup sugar for about 2 minutes until fully blended and light in color. Whisk in the olive oil, vanilla, and water. Whisk the flour and baking powder in a small bowl and then whisk this into the yolk mixture until it’s fully incorporated.

Step 3

In a standing mixer or large bowl, beat egg whites, salt, cream of tartar, and the remaining 1/2 cup sugar on low speed for about 30 seconds and then gradually increase the speed to high. Continue beating for 8–10 minutes until you get a glossy meringue with firm peaks.

Step 4

Fold about a cup of the meringue into the yolk mixture to lighten it and then gently fold in the rest in three batches, just until there are barely any streaks of meringue visible. Divide the batter between the two pans and gently smooth the surfaces with an offset spatula. Bake the cakes on the same rack for 15 minutes and then reverse their positions and continue baking until the tops are golden brown and spring back when lightly pressed with a fingertip—about 15 minutes more, depending on your oven.

Step 5

When done, invert the pans onto two wire racks to cool for about an hour. Turn them right side up and run an offset spatula around the sides of the cakes to loosen them, then invert them again, take off the pans, and remove the parchment. If you aren’t using the layers right away, you can stack them with a piece of parchment paper between them and store them in a covered cake holder for up to three days on the counter.

Yields two 9-inch cake layers

Drinkable Gazpacho

Posted on by The Olive Oil Hunter

This perfect end-of-summer dish brings together the best seasonal produce with a no-muss, no-fuss prep. Think smooth: True gazpacho is made to be sipped as a drink, not eaten with a spoon. For an extra boost of fiber, leave the skin on the cucumber.

Ingredients

  • 2 pounds ripe red tomatoes
  • 1 green pepper, stemmed and seeded
  • 1 cucumber, peeled
  • 1/2 medium onion
  • 1 tablespoon sherry vinegar, plus more for serving 
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil, plus more for serving
  • Pinch of fine sea salt 
  • 3/4 cup cold water, plus more as needed

Directions

Step 1

Cut the vegetables into chunks and add them with the other ingredients to a blender. Process until they turn into a smooth liquid. If it’s too thick, add more water, a tablespoon at a time. Pour into glasses and garnish with a few drops of olive oil and vinegar. 

Yields 4 servings

Herb-Marinated Beef Tenderloin

Posted on by The Olive Oil Hunter

Tenderloin is one of the most elegant cuts of meat, wonderful for romantic dinners and other festive occasions. This recipe features the two-step process called “reverse searing.” It yields meat that is uniformly pink from edge to edge. You can make it an hour ahead of time and serve it at room temperature—it’s perfect as the centerpiece of a buffet.

Ingredients

  • 2 sprigs fresh thyme, plus more for garnish
  • 1 sprig fresh rosemary, plus more for garnish 
  • 1 sprig fresh basil, stems and leaves
  • 1 sprig fresh sage, stems and leaves
  • 2 cloves garlic
  • 1-1/2 teaspoons coarse sea salt, plus more for seasoning
  • 1-1/2 teaspoons coarsely ground black pepper, plus more for seasoning 
  • 1/4 cup red wine, such as a Shiraz 
  • 6 tablespoons extra virgin olive oil, divided, plus more for serving 
  • 2-pound center-cut beef tenderloin, trimmed 

Directions

Step 1

Strip the thyme and rosemary sprigs, placing the leaves/needles on a cutting board along with the basil, sage, garlic, and 1-1/2 teaspoons of salt; coarsely chop everything together. Transfer to a mixing bowl and stir in the black pepper and the wine. Slowly whisk in 4 tablespoons of olive oil.  

Step 2

Place the tenderloin in a large resealable plastic bag, pour in the marinade, and seal the bag. Refrigerate for 2 to 8 hours (or overnight), turning the bag occasionally to redistribute the marinade.  

Step 3

When ready to cook, drain the meat and pat dry with paper towels. Season with salt and pepper, place on a rack in a roasting pan, and let it come to room temperature for up to an hour. Preheat your oven to 250°F. If you have one, insert a remote temperature probe in the thickest part of the meat. Roast the meat until the internal temperature reaches 110°F. If you don’t have a probe, use an instant-read meat thermometer and start checking after an hour. Remove the meat from the oven and tent with foil. Let rest for 15 minutes. 

Step 4

Meanwhile, preheat a cast-iron grill pan or large cast-iron skillet over medium-high heat until hot. (You can also finish the tenderloin on a grill.) Rub the tenderloin with 2 tablespoons of olive oil, then sear on all sides until the outside is deeply browned and caramelized and the internal temperature is 125°F for rare or 135°F for medium rare. Transfer the meat to a cutting board and loosely tent with foil again. Let rest for 5 minutes. 

Step 5

Carve into 1/2-inch-thick slices, reserving the juices. Shingle the slices on a warmed platter. Drizzle with the juices and additional olive oil and garnish with thyme and rosemary sprigs. 

Yields 6 servings

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