OLIVE OIL AND QUINCE PASTE MADEIRA CAKE
I found this on an Aussie Blog Citrus and Candy while looking for recipes to use a heap of quince paste I've been given.
Provided by JustJanS
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat the oven 175°C and grease and line a loaf tin with baking paper (about a 1 Litre capacity).
- Place the orange and lemon zest with the caster sugar in the mixing bowl. Rub the zest into the sugar until most of the sugar has turned into a nice lemony colour (this infuses the sugar with the citrus oil).
- Stir in the flour, cinnamon, salt and baking powder.
- In a separate bowl, whisk together the oil, eggs and orange juice.
- Beat the wet ingredients into the dry ingredients until you have a smooth batter.
- Spoon a third of the batter into the loaf tin and scatter over about half the diced quince paste. Spoon another third of the batter, scatter some more quince paste over then pour the remaining mixture over the top.
- Bake for 10 minutes then dot more quince paste over the top.
- Bake for a further 30 minutes or until it's well risen and a skewer comes out clean when inserted into the cake.
- Remove from oven and allow the cake to completely cool in the tin.
- Dust the top with icing sugar and serve with a dollop of marscarpone and fresh orange slices. Store the cake in an airtight container (it'll keep for a week).
Nutrition Facts : Calories 2935.7, Fat 154.6, SaturatedFat 24, Cholesterol 634.5, Sodium 1107.5, Carbohydrate 363.5, Fiber 20.5, Sugar 176.1, Protein 42.7
VANILLA MADEIRA CAKE
This Madeira cake has a firm crust but a light and moist inside with a generous hint of vanilla.
Provided by shannoncody
Categories Desserts Cakes Sponge Cake Recipes
Time 1h45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and line a round cake pan with parchment paper.
- Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir vanilla extract into creamed butter mixture.
- Sift flour and baking powder into creamed butter mixture and stir until batter is well mixed. Spoon batter into the prepared cake pan, smoothing the top with the back of a spoon.
- Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
- Cool cake in the cake pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 40.2 g, Cholesterol 115.5 mg, Fat 19.4 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 11.6 g, Sodium 240.9 mg, Sugar 19.1 g
OLIVE OIL CAKE
A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 279 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 152mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
DON ANGIE'S TRE LATTE OLIVE OIL CAKE
This is a tres leches meets olive oil cake, lightened up with a chiffon base to help soak in all of the milk, and brightened with fragrant lemon zest.
Provided by Angie Rito
Yield Serves 10-12
Number Of Ingredients 23
Steps:
- Preheat the oven to 325°F.
- Make the cake: In a large bowl, whisk together the egg yolks, ¾ cup cold water, olive oil, vanilla paste, and ¾ cup of the sugar until well combined. In a separate bowl, sift together the flour, baking powder, and salt. Mix the flour mixture into the egg yolk mixture, carefully folding with a spatula until well incorporated.
- In a stand mixer with the whisk, whip the egg whites, cream of tartar, and lemon zest on medium-high until very frothy and thickened, 2 to 3 minutes. Gradually add the remaining ¾ cup sugar, little by little, to incorporate it into the egg whites. Keep whipping the eggs until they're slightly shiny, have some volume, and just barely hold their shape (soft peaks), about 2 minutes.
- Remove the bowl from the mixer and add the egg yolk/flour mixture little by little, folding with a rubber spatula, until very well combined.
- Pour the batter into an ungreased 9 × 13-inch baking pan. Bake until a knife inserted into the center comes out clean, 35 to 45 minutes. Cool upside down, in the pan, on a wire rack. (This will help the cake retain its height.)
- Meanwhile, make the soaking liquid: In a large bowl, stir together whole milk, condensed milk, evaporated milk, olive oil, vanilla paste, salt, and lemon zest. Set aside.
- Once the cake is cool, carefully run an offset spatula or butter knife around the sides of the pan to release the cake from the sides, but leave the cake in the pan.
- Poke holes all across the surface of the cake with a cake tester or toothpick and pour the milk mixture slowly and evenly over the top (it may take a few minutes for the mixture to soak all the way in). Cover the cake and refrigerate overnight.
- Just before serving, make the mascarpone topping: In a stand mixer with the whisk, whip the heavy cream on medium-high speed until thickened and it just barely holds its shape, about 2 minutes. Add the mascarpone, vanilla paste, sugar, and salt and whip briefly to combine.
- Spread all of the topping across the top of the cake with an offset spatula or the back of a large spoon.
- To serve, slice the cake into roughly 3-inch squares. Drizzle with the olive oil and top with lemon zest. Leftovers keep, tightly sealed in the refrigerator, for up to 3 days.
LEMON OLIVE OIL CAKE
Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., 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, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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