Festive fall desserts, especially in October and nearing Halloween can be overtly festive, or they can have an understated celebratory feel. This recipe for orange olive oil cake with black licorice ice cream is a fun way to spoof on the season, especially for a low key, socially distance affair.
This recipe is from my archives, and I know you’ll enjoy the unique flavors. Pop it onto a pretty cake plate for presentation.
Orange Rosemary Olive Oil Cake
You will need:
– 1 cup fresh orange juice + zest of 1 orange about 1/4 cup
– 1 teaspoon fine salt
– 3 large eggs, room temperature
– 1 1/4 cups whole milk
– 1 ½ cups sugar
– ¼ cup orange liqueur, rum, brandy or whisky
– 1 cup extra-virgin olive oil, plus more for oiling pans
– 1 tablespoon lemon zest
– 2 teaspoons finely chopped fresh rosemary leaves, divided
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 6 tablespoons lemon or orange marmalade
– 2 fresh rosemary sprigs, for garnish
Preheat oven to 350 degrees F. Butter 2 10” Bundt pan
In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt orange zest and rosemary, stir, and let cool.
Lightly beat eggs with a paddle attachment in standing mixer on high for 1 minute until frothy. Add sugar beat until fluffy add milk, liqueur, olive oil, reduced orange juice mixture, lemon zest. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.
* Note that the batter will appear very soupy this is the way it’s supposed to look.
Pour the mixture into the oiled cake pan. Bake for 45 minutes -1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of the cake. Sprinkle remaining 1 teaspoon rosemary evenly over cake. Garnish center with rosemary sprig.
Recipe adapted from Michael Chiarello
Licorice Ice Cream
You will need:
– 1/2 ounces black licorice sticks, chopped, 1/2 cup of water.
– 1 cup whole milk
– 1/2 cup heavy cream
– 2 egg yolks
– 1/3 cup plus 1 tablespoon superfine or granulated sugar
– 1/4 teaspoon vanilla extract
Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted. I use ready-made Licorice syrup. I find it’s more concentrated and salty.
Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, and heat until the custard thinly coats the back of a wooden spoon about 5 minutes. Do not let boil.
Strain back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.
Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.
When the churning is complete, use a spoon or spatula to scrape the ice cream into a loaf pan, drizzle with the licorice syrup and swirl, careful not to combine it to much leaving nice ribbons of the licorice to appear all over the ice cream. Cover with clear plastic wrap. Freeze until it reaches the correct scooping texture (at least 2 hours).
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