Tag: olive oil

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Toasted Almond & Lemon Agrumato Cake with Strawberry Preserves

Almond-Lemon Agrumato CakeIngredients:
1 1/4 cups all-purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Agrumato(fused) Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt

Preparation:
Preheat the oven to 350 and adjust the rack to the middle of the oven.  
Using agrumato lemon olive oil, grease and flour one 9″ cake pan.
Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer.  
Whisk to thoroughly combine.
Combine the dry ingredients in a separate bowl and whisk to combine.
Add the dry ingredients to the wet ingredients in three batches, whisking after each addition.  
Pour into the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean.  
Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat.  Bring to a simmer.  Simmer for 7 minutes being careful that the contents do not boil over.  Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream  on each slice (optional)

Serves 10 Reprinted from Rachel Bradley-Gomez

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Rosemary Olive Oil Cake

This delectable cake marries savory herbs and dark, bittersweet chocolate for a truly unique dessert.

Ingredients

·         3/4 cup spelt flour

·         1 1/2 cups all-purpose flour

·         3/4 cups sugar

·         1 1/2 teaspoons baking powder

·         3/4 teaspoons kosher salt

·         3 eggs

·         1 cup Oli+Ve Rosemary Olive Oil

·         3/4 cup whole milk

·         1 tablespoons fresh rosemary, finely chopped

·         5 oz. bittersweet chocolate, chopped into pieces

·         2 tablespoons sugar for top crunch

Directions

Preheat the oven to 350°.

Rub a 9½ in fluted tart pan with EVOO. Alternately, use a long (4½ in x 13 in) loaf pan and line it with parchment paper.

Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.

In another large bowl, whisk the eggs thoroughly. Add the EVOO, milk, and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry mixture, gently stirring just until combined. Mix in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.

Bake for about 40 minutes, or until the top is domed and golden brown, and a skewer inserted into the center comes out clean. (In the long pan, the cake may take closer to 50 minutes to bake.) To give the top of the cake more color and crunch by caramelizing the sugar, finish baking under the broiler for about a minute, watching it carefully so it doesn’t burn.

Serve warm or cool from the pan. A cooled cake will keep for roughly two days if wrapped tightly in plastic.

Serves 8 – 12

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Oli Orange Cake

Ingredients:
 

  •  1  18 1/2 oz. box Duncan Hines golden Butter cake mix
  •  1/2 cup sugar
  •  3/4 cup Blood Orange fused olive oil
  •  Zest of a medium orange
  •  4 eggs
  •  1 cup sour cream
  •  1 t. vanilla
  •  Orange Blossom honey

Preparation:

  •  Mix together cake mix, sugar, oil, eggs, orange zest, and sour cream.  Blend well.
  •  Stir in Vanilla extract
  •  Pour into 9X13 baking pan
  •  Bake in a 325 degree preheated oven for 40 minutes.
  •  Cool and cut into bars
  •  Drizzle honey over bars (if desired)

Contributed by:  Lea Duncan
 

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Italian Style Blood Orange Cookie

Ingredients: (yields approx. 48 cookies)

  •  3 cups unbleached organic flour
  •  2 cups granulated cane sugar
  •  1 t. salt
  •  2 t. baking powder
  •  2 oranges, peel finely grated
  •  1 cup Blood Orange fused Olive Oil
  •  2 large eggs (room temperature), whisked
  •  2 T freshly squeezed orange juice
  •  Powdered sugar for garnish

Directions:

  •  Preheat the oven to 350F
  •  Using a mixer, blend the sugar, Blood Orange oil, orange juice and eggs.  Beat on medium speed until thick and creamy, about 3 minutes
  •  In a seperate bowl, whisk together the flour and remaining dry ingredients
  •  Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain
  •  Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. 
  •  no pastry bag?  use two spoons to drop batter onto the cookie sheet
  •  bake in the center of the oven for 10 minutes
  •  Increase the heat to 425F and bake for an additional 2 minutes to aid in creating a golden brown exterior.
  •  Remove the cookies to a rack to cool.  When fully cooled, dust with powdered sugar.

recipe shared from Rachel Bradley-Gomez

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Dark Chocolate Stuffed Blood Orange Agrumato Cream Buns

Ingredients

  • 3 teaspoons active dry yeast
  • 3 1/2 cups flour
  • 1 1/2 teaspoons salt
  • 1/3 cup lukewarm cream or half & half
  • 1/3 cup warm lukewarm water
  • 2 large eggs
  • 1/3 cup sugar
  • 1/2 cup fresh blood orange agrumato olive oil
  • 1 teaspoon fresh grated orange zest
  • 16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun
  • 1 egg beaten for glazing the buns

Sweet Orange Glaze

  • 1 cup (4 ounces) confectioners’ sugar
  • 1 tablespoons half and half
  • 1 tablespoon fresh orange juice

Directions

Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.

Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2″ piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners’ sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.

Makes 16 buns