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Olive Oil Cake - Sponsored By Alce Nero

I am not really a fan of olive oil cake, maybe I didn't actually tasted a really good cake. The ones which I had tasted are too spongy and dry. Not until recently, a friend of mine made me the best olive oil cake I had ever tasted. I kept pestering her for the recipe. In the end, she gave in and showed me Food52's genius dessert recipe book. There're loads of recipes recreated and recollected in that book. It is a must have!

 

 

I had re-adjusted the ingredients' measurements for my 8 inch cake pan as the recipe called for a 9 inch. I also added a few touches of mine. Initially, I was thinking of whipping up some mascarpone cream for the slow roasted strawberries. But, it seems like almost every cake I'd made has cream as toppings. I went ahead and keep this cake as simple as possible, because I want the olive oil flavor to shine. This is after all an olive oil cake.

 

 

Speaking of olive oil, I am using Alce Nero's Organic Extra Virgin Olive Oil. As soon as you pour in their olive oil, you know it is top quality; the aroma and the color. Alce Nero have a wide range of organic products, from pastas to tomato sauces to jams and even honey. If you are residing in Singapore, you can visit their range of products here or you can head down to NTUC Finest Organic Section. You can also order online via: Healthy Gourmet. *Purchase ANY 2 Alce Nero products and stand a chance to win a staycation at the Siloso Beach Eco Resort in Sentosa - two nights at the Roof Garden Suite worth $1,050! The contest ends 30 June.* If you are not residing in Singapore, you can check out Amazon.

 

 

As soon as the cake starts to cake in the oven, the olive oil aroma just permeates my whole kitchen. That's when my 2 hungry daughters came running, "Daddy, are you baking cake? Oh wait, is that olive oil cake? I am hungry already." Kids... Why are they hungry all the time? I really hope you will give this recipe a try and indulge in a moist and wonderful olive oil cake.

 

Ingredients:

Inspired by Food52, Maialino & Rachel Binder

(Make one 8 inch cake)

  • Slow Roasted Strawberries:

  • Fresh Strawberries Preferably Organic, 250g

  • Demerara Sugar, 30g Or More Depending On The Sweetness Of Strawberries

  • Cake:

  • Unsalted Butter, For Greasing

  • Unbleached All Purpose Flour, 150g

  • Demerara Sugar, 150g

  • Sea Salt, 3/4 TSP

  • Baking Soda, 1/4 TSP

  • Baking Powder, 1/4 TSP

  • Alce Nero's Organic Extra Virgin Olive Oil, 142g

  • Whole Milk, 150g

  • Eggs, 2

  • Fresh Orange Zest, 1 Orange

  • Fresh Orange Juice, 30g

  • Grand Marnier, 23g

  • Alce Nero's Organic Strawberry Jam

  • Lemon Confit, Pinch

Equipment:

  • Oven

  • 8 Inch Spring Form Cake Pan

Directions:

  1. Please visit my "How To Make Lemon Confit" page for the recipe.

  2. Prepare the slow roasted strawberries.

  3. Preheat oven to 120 degree celsius or 250 fahrenheit.

  4. Depending on the size of your strawberries, halve or quarter into even sizes so that they bake evenly.

  5. Transfer the strawberries onto a baking tray lined with parchment paper.

  6. Toss in the sugar, making sure the strawberries are well coated.

  7. *The ratio between strawberries and sugar is 9:1. If you have 900g of strawberries, the amount of sugar you should use is 100g. But ultimately, it still depends on the sweetness of the strawberries. Always taste and adjust your ingredients.*

  8. Wack into oven and slow bake for about 3 hrs.

  9. Give the strawberries a quick toss every 30 mins.

  10. The strawberries should almost be like a jam consistent but still hold their shapes.

  11. This is when the strawberries are releasing their juices and caramelizing.

  12. Transfer into a bowl, cover with cling film and set aside in the fridge until ready to use.

  13. Prepare the cake.

  14. Preheat oven to 175 degree celsius or 350 fahrenheit.

  15. Lighting grease cake pan with butter.

  16. Line the bottom and sides of the cake pan with parchment paper.

  17. In a bowl, add flour, sugar, salt, baking soda and power.

  18. Mix to combine well.

  19. In another large mixing bowl, add Alce Nero's olive oil, milk, eggs, orange zest, juice and Grand Marnier.

  20. Lightly whisk to combine well.

  21. While still whisking add in the flour mixture, spoonful at a time until everything is incorporated and well combined.

  22. Transfer the cake batter into the prepared cake pan.

  23. Wack into the oven and bake for about 45 mins.

  24. Check at the 30 min mark.

  25. The skewer should come out clean with a few crumbs.

  26. Remove from oven and set aside to cool slightly for 30 mins.

  27. Unmold and transfer onto serving plate or a cake stand.

  28. Spread Alce Nero's strawberry jam on top of the cake.

  29. Top with the slow roasted strawberries, distributing evenly.

  30. Lastly, sprinkle lemon confit over the top.

  31. Slice and serve immediately.

  32. The cake can be kept at room temperature.

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