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Olive Oil Cake Recipe | Cheat Day

  I love that moment when you slip a spoonful of something in your mouth and you have that "OH. MY. GOD." moment.
Mouth full and mumbling, you ask what's in it. And when the baker replies, "barbecue sauce" or "celery," maybe your first instinct is to spit it out. But the following ingredients are keepers, and the olive oil cake that's below is so delicious that my boyfriend and his roommate were asking for seconds before they realized it was made with a bottle of olive oil.
Five Surprising Dessert Ingredients:
1.Miso.This popular Japanese ingredient is made from fermented soybeans and can add a "salty, meaty earthiness to dishes that is deeper and more complex than salt," says Chef Kevin Hickey of the Allium restaurant in the Four Seasons hotel in Chicago. He pairs miso with butterscotch in a milkshake which takes the popular combo of salt and caramel to a whole new level.
2.Avocado. We've already proved this one, but this fruit has an easy texture to work with (think: easy to whip or turn into ice cream).
3.Celery.Pastry Chef Kate Cowan of Delicatessen in New York City is an imaginative chef who likes to play with unusual ingredients. Take celery. "When I was a kid, I used to like to dip my celery in peanut butter (I still do actually)," says Chef Cowan. "So I made a celery foam with a crunchy peanut butter mousse cake." Yum.
4.Barbecue sauce.Chef Chris Ford of Wit & Wisdom would argue that this is one of the most underused ingredients that can add a flavorful, smoky, and sweet element to a dessert. Try folding this pit favorite into a chocolate ganache sauce.
5.Olive oil. Out of all the recipes I reviewed, this one really piqued my interest. Making a cake with olive oil rather than butter gives the cake a savory element, and the add-ons are finger-licking good. Chef Cowan's pairs her cake with a berry confit and marscapone mousse, which adds a sweet kick that balances the richness of olive oil.
Kate Cowan's Olive Oil Cake
What you'll need for the cake:3 eggs 4 oz sugar 5 oz Chilean olive oil (or a high-quality olive oil) 2 oz milk 3 oz almond flour 7 oz all-purpose flour 2 Tbsp baking powder 2 g salt Zest of a lemon 4 oz white chocolate
How to make it:1. In a mixer, whisk together eggs, sugar, and oil until fluffy. 2. Add milk and mix until combined. Add in the dry ingredients 3. Spray a large muffin tin and fill three-quarters of the way up. 4. Bake at 325 degree Fahrenheit. Bake until golden brown and the cake springs back to the touch, about 15 minutes.
For the confit:2 cups berries (I used strawberries) 1/4 cup balsamic vinegar 1/2 cup brown sugar 1 tsp black pepper 8.4 oz Chilean olive oil
How to make it:1. Combine the berries, vinegar, sugar, and pepper in a sauce pan and reduce for one hour. Reserve in the olive oil until ready to serve.
For the marscarpone mousse:4 oz marscarpone cheese 4 oz creme fraiche (or sour cream) Zest of 1/2 orange Zest of 1/2 lemon 1 oz brown sugar 1 oz honey
How to make it:1. Whisk all ingredients together.







Video: Cheat Day Recipe: Pizza from scratch (Part 3)

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Date: 13.12.2018, 08:38 / Views: 52232