Olive Oil Cake

5 Oct

olive oil cake

Came across this article in NYMag on the emergence of the Olive Oil cake in cafes and decided to try this as a replacement to Banana Bread. I no longer have to wait for bananas to blacken!

Lemon Olive-Oil Cake  

(epicurious.com)

yield: Makes 8 servings
active time: 30 min
total time: 2 1/2 hr

Our food editors were split down the middle as to whether this cake was better when made with extra-virgin or regular olive oil. Using extra-virgin results in a fruitier, more pronounced olive-oil flavor, while regular olive oil yields a lighter taste. Both are delicious — you won’t be disappointed with either result.

Ingredients:

  • 3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
  • 1 large lemon
  • 1 cup cake flour (not self-rising)
  • 5 large eggs, separated, reserving 1 white for another use
  • 3/4 cup plus 1 1/2 tablespoons sugar
  • Special equipment: a 9-inch (24-cm) springform pan; parchment paper

Preparation:

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

***

Ouzo-Scented Almond, Yogurt, and Olive Oil Cake

yield: Makes two (8-inch) loaves

Serve this cake with a dollop of Greek yogurt and quince paste.
Ingredients:
  • 2 cups whole almonds, divided
  • 3/4 cup ouzo (unsweetened anise liqueur) or Pernod
  • 3 1/2 cups unbleached all purpose flour
  • 3 whole star anise,* finely ground in spice mill or in mortar with pestle (about 1 3/4 teaspoons ground)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 4 large eggs, separated
  • 1 1/2 cups plus 2 tablespoons sugar
  • 1 cup extra-light olive oil or 1/2 cup regular olive oil mixed with 1/2 cup sunflower oil
  • 1 cup plus 2 tablespoons plain whole-milk yogurt

Preparation:

Position rack in center of oven and preheat to 375°F. Brush two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with olive oil. Line pan bottoms with parchment paper; brush parchment with olive oil. Spread 1 1/2 cups almonds on rimmed baking sheet; toast in oven 10 minutes. Cool. Transfer to processor and coarsely grind (some small almond pieces should remain); set aside. Finely chop 1/2 cup untoasted almonds in processor. Boil ouzo in small saucepan until reduced to 1/2 cup, about 2 minutes. Cool.

Sprinkle 1 1/2 tablespoons finely chopped untoasted almonds over bottom of each pan. Whisk flour, ground star anise, baking powder, sea salt, and ground toasted almonds in large bowl.

Using electric mixer, beat egg yolks and 1 1/2 cups sugar in medium bowl until well blended (mixture will look grainy at first). Add 1 cup light olive oil; beat 1 minute. Add ouzo and yogurt and beat until well blended, about 30 seconds. Gradually add flour mixture to yolk mixture, beating just until incorporated (batter will be thick).

Using dry clean beaters, beat egg whites in large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites in 2 additions. Divide batter between prepared pans (about 3 1/2 cups for each). Sprinkle each with remaining finely chopped untoasted almonds, dividing equally. Sprinkle each with 1 tablespoon sugar.

Bake cakes until golden brown and tester inserted into centers comes out clean, about 1 hour 5 minutes. Cool cakes in pans on rack 15 minutes. Turn cakes out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.

***

Olive Oil Cake

saveur.com

MAKES 1  9″ CAKE

We sampled this dense cake at the Dalla Rosa Alda during a trip to the Valpolicella region, where it was the signature dessert. It was made with local olive oil and flavored with a house liqueur whose ingredients are secret; but you can substitute the best quality olive oil you can find and Grand Marnier.

Ingredients:

1 tbsp. butter
3 cups plus 2 tbsp. flour
4 eggs
1 cup sugar
1⁄4 tsp. lemon zest
3⁄4 cup quality extra-virgin olive oil
2⁄3 cup milk
3 tbsp. Grand Marnier or other sweet citrus-flavored
   liqueur
1 tbsp. baking powder

Preparation:

1. Preheat oven to 325°. Grease a 3″-deep round 9″ cake pan and the outside of a heavy 3″-deep 3″ ovenproof ramekin or bowl with butter, then dust with 2 tbsp. of the flour, tapping out excess. Put ramekin or bowl upside down in center of prepared pan. Alternatively, grease an 11-cup bundt pan with butter and dust with flour. Set prepared pan aside.

2. Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur and stir with a wooden spoon until well combined. Add baking powder and stir until thoroughly combined.

3. Holding ramekin or bowl firmly in place, spoon batter into prepared pan around ramekin or bowl or spoon batter into bundt pan, if using, and smooth out top with the back of the spoon. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to a wire rack to let cool completely, in its pan.

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