Black Olive Cake Recipes

BLACK OLIVE CAKE

Steps:

• Beat eggs then add yogurt and oil and mix well.
• Add olives, green onion, mint, red pepper flakes, poppy seeds,and salt to mixture and mix.
• Add baking powder and flour.
• Mixture will be runny.
• Pour in a greased rectangular baking dish and bake at 375°F for 45 minutes.
• Let it sit for at least 15 minutes before you cut and serve.

BLACK OLIVE PATE

Steps:

• Preheat the oven to 300 degrees F.
• Spread the olives out on several thickness of paper toweling, top with several more thicknesses of paper toweling, then roll up tight, and set aside (this is to rid the olives of as much moisture as possible so that the pate won't be soupy).
• Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end into a gooseneck sealing in the garlic. Place in the oven and roast until the garlic is very tender, about 1 hour; remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by buzzing 15 seconds nonstop. Scrape down the sides of the blender or work bowl with a rubber spatula, buzz for another 15 seconds, then scoop all into a small bowl, and cover tightly. Store in a refrigerator until about 30 minutes before serving.
• Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.

OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.

*THE REAL* BLACK TIE MOUSSE CAKE BY OLIVE GARDEN

Steps:

• There are FOUR layers to make:.
• BOTTOM LAYER (cake):.
• Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
• SECOND LAYER (the chocolate mousse):.
• Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
• THIRD LAYER (the custard):.
• Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
• FOURTH LAYER (the icing):.
• Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
• Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
• Enjoy! --Adrienne.