MEDITERRANEAN OLIVE OIL CAKE
This recipe could have come from several Mediterranean countries. You will need a 9"-diameter springform pan.
Provided by Member 610488
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Make the syrup at least a day ahead. When ready, bring 3 cups water, sugar, honey, and cardamom to a boil in a medium heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low; simmer, and syrup is reduced to 3 1/4 cups, about 40 minutes. Strain syrup, removing cardamom pods and seeds.
- When ready to make the cake, first, preheat oven to 350F, then brush 9" diameter springform pan with oil.
- Have two medium bowls and one large bowl set aside. In the first medium bowl, whisk both flours and the baking powder, ground cardamom, salt and baking soda. Mix well.
- Using an electric mixer with the large bowl, beat 1/4 cup sugar and 1/2 cup oil for 1 minute. Beat in yolks, then add the flour mixture. Beat in yogurt, zest, and extracts.
- In the other medium bowl and using clean, dry beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend, in 2 portions. Transfer to prepared pan and smooth the top.
- Bake cake until a toothpick inserted into center comes out clean, about 25 minutes. Pierce hot cake all over with a thin metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve remaining syrup to use during serving.
- Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides. Sprinkle almonds over. Cut into wedges and serve drizzled with more syrup.
Nutrition Facts : Calories 339.1, Fat 13.3, SaturatedFat 1.9, Cholesterol 46.5, Sodium 183.3, Carbohydrate 53.8, Fiber 1, Sugar 44.4, Protein 4
ZESTY ORANGE OLIVE OIL CAKE
This recipe is adapted from one in Baking A Common Sense Guide. I have made a few minor changes to it. I bake it in a greased 8" silicone bundt pan, but the original recipe said to bake it in an 8" round cake pan. You can mix this up with just a whisk & silicone or rubber spatula. Dust it lightly with some powdered sugar or drizzle an orange glaze over it. I served it with a spoonful of whipped cream & some fresh blackberries. It would be nice with blueberries or strawberries as well. I hope you enjoy it.
Provided by Demelza
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Whisk eggs & sugar together till well combined.
- Add orange & lemon zest.
- Stir in olive oil & orange juice.
- Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
- Pour into greased 8" bundt or round cake pan.
- Bake at 350 for 45 minutes.
- Cool in pan for 5 minutes then turn out onto wire rack.
Nutrition Facts : Calories 147.5, Fat 7.5, SaturatedFat 1.1, Cholesterol 23.2, Sodium 77.5, Carbohydrate 18.3, Fiber 0.3, Sugar 9, Protein 2
MEDITERRANEAN OLIVE OIL, ORANGE, AND ALMOND CAKE
Make and share this Mediterranean Olive Oil, Orange, and Almond Cake recipe from Food.com.
Provided by syanish
Categories Dessert
Time 1h
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together wet ingredients plus sugar and zest.
- add dry ingredients (reserving the marmalade and almond slivers).
- bake 30 minutes at 375°F.
- When unmoulded, melt the marmalade and spread over the cake.
- Toast the almonds briefly in a dry skillet and distribute on top of the cake.
Nutrition Facts : Calories 719.3, Fat 36.1, SaturatedFat 6, Cholesterol 112.2, Sodium 311.2, Carbohydrate 91.2, Fiber 2.4, Sugar 56.7, Protein 10.7
PICTURE-PERFECT OLIVE OIL CAKE
Make and share this Picture-Perfect Olive Oil Cake recipe from Food.com.
Provided by Dan Churchill
Categories Dessert
Time 1h10m
Yield 1 9 inch cake
Number Of Ingredients 16
Steps:
- For the cake:.
- Preheat oven to 325 degrees. Grease a 9" springform pan with olive oil. Line with a round of parchment, grease parchment, and set aside.
- Whisk to combine flour, baking powder, and 1/4 teaspoon salt in a medium bowl. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs and honey. Whisk until lightened, about 3 minutes. Add oil and yogurt and mix until well-incorporated. Switch out whisk attachment for paddle and add flour mixture. Mix just until combined, scraping down the sides of the bowl as necessary to create a smooth batter.
- Transfer to prepared pan and smooth top. Bake until a cake tester inserted into the center comes out clean, about 30-34 minutes. Transfer to a rack and cool 5 minutes. Remove springform ring and let cake cool completely.
- For the coconut lemon curd:.
- Combine coconut cream, honey, lemon zest, and a pinch of salt in a medium saucepan over medium-high heat. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter, whisking until smooth. Transfer to a bowl.
- and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Place in refrigerator and let cool completely. (This can be done up to 2 days in advance.) Once cool, add lemon juice to taste and to thin to a spreadable consistency.
- For the blueberry sauce and ricotta filling:.
- In a small saucepan, combine blueberries, honey, and 1 tablespoon water. Place over medium-high heat and cook until blueberries burst and mixture becomes sauce-like, about 4 minutes. Let cool completely.
- To assemble cake, remove parchment round and split cake layer in half crosswise. Place bottom half on a serving platter. Top with half of the whipped ricotta, spreading to the edges of the cake. Spread with 1 cup coconut lemon curd, reserving remaining for serving. Place top half of cake on top and spread remaining ricotta to cover. Finish with blueberry sauce. Cut into wedges and serve.
Nutrition Facts : Calories 7220.5, Fat 425.8, SaturatedFat 166.2, Cholesterol 1883.8, Sodium 2035.1, Carbohydrate 764.1, Fiber 12.6, Sugar 518.3, Protein 123.2
LEMON ROSEMARY OLIVE OIL CAKE
From the Oliveoillovers blog; posted here for safekeeping. Can't wait to make this one - lots of my favorite ingredients, lemon, rosemary, olive oil, yogurt... can't go wrong. And in a bundt; the easiest cake pan ever!
Provided by Raquel Grinnell
Categories Breakfast
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Begin by preheating the oven to 350F degrees. Grease your baking pan of choice and coat with a light dusting of flour to ensure the cake can easily be removed from the pan.
- In a large bowl, combine the eggs, 1/4 cup lemon juice, zest, rosemary, vanilla, yogurt and granulated sugar, whisking until the mixture is light and smooth, about 1 -2 minutes.
- In a separate bowl, thoroughly combine the flour, baking powder, baking soda and salt, and using a wooden spoon, fold into the wet ingredients, stirring until mixed together.
- Pour the batter into the baking pan and bake for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the cake from the oven and let cool in the pan for 10 minutes before removing the cake from the pan. Let the cake cool completely on a cooling rack and then prepare the icing: Whisk 1 - 2 tbsp lemon juice into 1 cup of powdered sugar, adding more juice or sugar if necessary. When desired consistency is reached, drizzle over the cake and let set before serving.
Nutrition Facts : Calories 370.4, Fat 13.1, SaturatedFat 2, Cholesterol 31, Sodium 223.2, Carbohydrate 59.7, Fiber 0.9, Sugar 35.1, Protein 4.3
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