Tag Archives: olive oil

From the Archives:: Orange Olive Oil Cake

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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.

Enjoy!

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

To Prepare: 

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

To Prepare: 

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).

xx, Annette

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Savory Baking: Olive Bread

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Have you ever felt intimidated by baking bread? I feel like it’s one of those foods that worry people. However, fear not! There are some awesome bread recipes out there that make baking a breeze, and this is one of them!

Let me know if you tackle your bread fears by baking this olive bread. It makes the most delicious late afternoon snack.

Olive Bread
makes 4 small loaves or 1 large one

You will need:
– 3 cups all-purpose flour
– 2 teaspoons double-acting baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 tablespoons sugar
– 2 garlic cloves, minced
– 1 teaspoon crumbled dried rosemary
– 1 teaspoon freshly ground black pepper
– 1/2 cup drained and chopped sun-dried tomatoes packed in oil  (available at specialty foods shops and some supermarkets), reserving 2 tablespoons of the oil
– 2 large eggs
– 1 1/2 cups milk
– 1/2 cup chopped pitted Kalamata or other brine-cured black olives
– 1/2 cup minced fresh parsley leaves (preferably flat-leaved)
– 1 cup freshly grated Parmesan
To prepare:

Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.

In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.

In a large bowl whisk together the eggs, the milk, butter, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sun-dried tomatoes, the olives, the parsley, and the Parmesan. Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean.

Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

(Recipe adapted from Gourmet Magazine)

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Olive Oil Cake, from All About Olives Workshop in Italy

As you might remember our November workshop All About Olives” was literally all about olives. Since then, I have been searching for the perfect olive oil cake recipe. At the olive press, we all tasted fresh press and they also served us the most delicious olive oil cake which they informed us is something that Italians serve their children,since it’s a mild and sweet soft cake. Children and adults alike will love this cake. I tested a few versions, but this one was the winner.

Olive Oil Cake
Serves 12

You will need:
2 large eggs, room temperature
– 1  cup sugar
– 1 cup whole milk
– 1 cup extra-virgin olive oil
– 1 teaspoon vanilla
– 1 tablespoon lemon zest
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon fine salt
*1/2 teaspoon flour and 1 teaspoon butter, to butter then flour the pan
*1 teaspoon powdered sugar for dusting

To Prepare: 

Preheat oven to 350 degrees F. Butter and flour a 10” spring-form ring pan.

Lightly beat eggs with a paddle attachment in standing mixer on high for 1 minute until frothy. Add sugar beat until fluffy, and add milk, add olive oil, lemon zest and vanilla. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder and salt until well blended and smooth.

Pour the mixture into the prepared cake pan. Bake for 45 minutes – 1 hour. Place on a rack to cool upside down. Remove spring pan. About 5 minutes into cooling the cake will drop, let cool. Invert on to a cake plate and dust with powdered sugar.

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