Rosemary Olive Oil Cakes Recipes
ROSEMARY OLIVE OIL CAKES RECIPE
When food writers first exhorted us to drizzle olive oil hither and yon in the 1980s, the problem wasn't just that drizzle is a silly word, but that the oil wasn't right. The bland, golden olive oils then dominating the market were fine for frying, perfectly good for hummus, but there was very little around that was anywhere near good enough to garnish a newly grilled fish.Twenty years later, we are only now seeing that sort of quality. Retail outfits such as Whole Foods deserve a measure of credit for stocking not a few, but dozens of top-end Italian, Spanish and Greek oils. However, they are doing it in such an uncomprehending, disconnected way that it's more common to see staff dusting the bottles than selling them.No, the real enlightenment has come from our farmers. For public understanding to finally stir, we've had to go beyond the bottles to the trees and fruit. It took California ranchers, such as Joeli Yaguda in Paso Robles, planting dozens of new olive groves, laying in shiny new presses and then getting new season oil to us in such a startlingly fresh state. This is now prompting a rethinking of how, when and why to use olive oil.There's no shame in learning you've been doing it all wrong. Rome didn't learn to drizzle in a day. Plus, like our government, we could have had better intelligence. Back in the 1980s, we were told that the key was to make sure we used "extra-virgin" olive oil from a first pressing. This meant that it had less than 1% oleic acid, and the oil was pressed in the first run of the fruit. It turned out that more than 70% of olive oil on the market is extra virgin, and if olive oil isn't first-pressed, then it's not edible. It's been chemically extracted from spent pulp and will be industrial grade.Beyond an oil's virgin status, guidance from food writers as to how to choose an edible oil was by no means clear. There are as many styles of olive oil as wine, from mild and gold to fiery and green. Elizabeth David gagged Britain by prescribing pungent green oil be used in mayonnaise, a French sauce best made with corn oil. Across, in the U.S., pundits erred to blandness, giving the impression that one bottle of Bertolli fit all.Here in California, we don't owe our recent awakening to better food writers, but to the trees. California has one of only five Mediterranean climates suitable for olive production in the world. Add to that, we've got the farmers who listen to chefs.For years, local oil made from trees imported by the Spanish missionaries has been nutty, golden and, often, too bland for garnishing. So instead of replanting more of the same trees, since 1992, a new wave of farmers from Napa to Ojai have been importing trees from Italy.This wave of new planting has transformed our experience of olive oil. In the last four years, pungent green oils made from Tuscan varieties such as Frantoio, Pendolino, Lucca, Leccino and Moraiolo have been appearing late every autumn in Southern Californian farmers markets. They disappear from stalls so fast that, for many of us, it's been easier to detect the shift in styles at restaurants.Shot glass of oilAt Campanile and La Terza, olive oils are now sold by the serving, like a shot of whisky, but for your bread basket. To get the best from the oil, my advice is to pass on this option, and wait for the kitchen to show you how to use it. At Campanile, chef-proprietor Mark Peel is using the strong green flavors to transform familiar dishes. Take prosciutto and melon. By lacing it with a strong green oil, and scattering it with mint, he gives the sweet and salty notes of the ham and fruit a succession of strong herbaceous foils.Over at La Brea Bakery, run by Peel's business partner, Nancy Silverton, the way she uses olive oil is transforming pastries and even ice cream. Her new emphasis is on savory cakes, which results in regular offerings of olive oil scones with rosemary topping.She has even enlisted olive oil in the dessert menu. In a dish designed for the opening of her friends' new restaurant La Terza, she combined an olive oil cake with an ice cream flavored with oil. The upshot is a unique dessert, whose flavors run the gamut from salty to sweet, and whose overriding flavor is the bright young fruit of olives.Where garnishing meets cooking is the point at which we discover the sheer force of flavor of these new green, green oils. The way to manage this is, at minimum, to keep a two-oil kitchen. Never be without a good mild marching oil -- Santini from Trader Joe's is good. So when you encounter a recipe where the oil stands in for butter, such as Simon Hopkinson's mashed potatoes, use the mild oil for the bulk, then garnish with the strong green stuff. It will save money and build layers of pepper and fruit flavors.Use the same technique with hummus, smoked eggplant puree and all those unctuous Middle Eastern spreads.Last year, the new oil went so fast that if you blinked, you missed it. As you tour markets this autumn, be sure not to walk past the Windrose Farm stall with the beans without checking for the oil. It might have Yaguda's new season Pasolivo oil from Paso Robles in the truck. Or watch for the man with the tall blue bottles. That's Asquith from Ojai with some of the best fresh olive oil outside Tuscany.Check the freshnessWhen buying oil in L.A. delicatessens and food shops, it's key to check the freshness. Of the California blends that have made the shelves in past years, look for the Frantoio blends made by Roberto Zecca in Mill Valley. Not only are they excellent, but like all California olive oils, they're clearly dated. Fluorescent lights in stores do the oil no favors, so another trick is to pull the bottle from behind the front display model.Once you get a new season California oil, beware the final pitfall of the drizzle days of the 1980s. No kitchen supplement from that era was complete without a shot of oil and vinegar standing on a window sill or next to a stove. There is no worse place to store oil. Olives are fruit; olive oil is a fruit juice. You might as well leave out your orange juice and butter in the sun. If your oil has a buttery taste, then it's probably rancid.The ideal place to store olive oil is in a cool dark cabinet, or, in very hot climates, in the refrigerator, though dealing with congealing and condensation is a bore. The art is to buy little, use it often and instead of drizzling, pour with a generous hand.
Provided by Emily Green
Categories DESSERTS
Time 1h40m
Yield Makes 24 small cakes
Number Of Ingredients 16
Steps:
- Whisk the yolks and sugar with the whisk attachment of an electric mixer until the batter reaches the ribbon-forming stage, about 1 minute.
- Place the cream and milk in a large saucepan and bring to a boil, then turn off heat. Stir one-half cup of the hot milk mixture into the egg mixture to temper the eggs. Continue to stir in the remainder of the milk mixture until thoroughly combined.
- Reduce the heat to low and cook until the mixture lightly coats the back of a spatula or wooden spoon, stirring constantly.
- Strain the mixture into a metal bowl and place the bowl in a larger bowl filled with ice water. When the mixture is chilled, stir in the olive oil. Pour the mixture, in batches if necessary, into an ice cream maker and process according to the manufacturer's directions. Place in sealed containers and freeze.
- Heat the oven to 350 degrees. Sift the flour, sugar, baking soda and baking powder into a large bowl. Make a deep well in the center. Combine the eggs, milk and 1 1/2 cups olive oil in the well. Whisk the wet ingredients, then gradually start whisking in the dry ingredients. Each time, beat until smooth, then pull in more dry ingredients. When the batter is smooth without any lumps of flour, stir in the lemon zest.
- Grease one-fourth cup size brioche molds or substitute muffin tins. Spoon 1 teaspoon of the remaining olive oil into each mold or cup. Brush all of the sides and let the residual oil pool in the bottom of each mold or cup.
- Fill each mold three-fourths full. You will see olive oil sitting around the batter. This is OK. Sprinkle each top with one-fourth teaspoon rosemary. Place the individual molds on a baking sheet or put the muffin tin on a rack in the center of the oven. Bake until dark golden, about 35 minutes.
- The cakes are easier to unmold when warm. Let the molds cool a little. Give the bottoms a hard bump with a knuckle protected with a towel. Use a small offset spatula or knife to loosen the cakes.
- For each serving, allow 1 1/2 cakes. Place 1 cake on the plate with rounded side up. Cut another cake in half, then in half again, making quarters. Place 2 quarters beside the whole cake, lying on their side. Place one scoop of ice cream on top of the 2 quarters. Sprinkle a touch of fleur de sel -- less than a pinch -- on top and serve.
ROSEMARY, OLIVE OIL AND ORANGE CAKE
This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
- Make the cake: Heat oven to 325 degrees Fahrenheit/160 degrees Celsius. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
- Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
- Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
- Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
- Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners' sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 158 milligrams, Sugar 40 grams, TransFat 0 grams
ROSEMARY OLIVE OIL CAKE
From the Big Sur Bakery. Featured on The Cooking Channel Food(ography) Olive Oil episode. The chef's description equates this to a type of pound cake.
Provided by Recipe Reader
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees and butter a 10-inch loaf pan or an 8-inch round cake pan.
- Sift the flour, baking powder, baking soda and salt together.
- Using a mixer, whip the eggs and sugar together until thick and pale.
- Fold one-third of the flour mixture into the egg mixture.
- Add the orange juice, and then fold in half of the remaining dry mixture.
- Add the milk, and then fold in all of the remaining dry mixture.
- Fold in the olive oil, rosemary and orange zest.
- Pour the batter into the prepared pan and bake until firm to the touch and nicely browned, about 40 minutes. Serve warm or room temperature.
Nutrition Facts : Calories 542.3, Fat 35.2, SaturatedFat 5.7, Cholesterol 60.1, Sodium 235.2, Carbohydrate 52.4, Fiber 0.7, Sugar 31.5, Protein 5.6
ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM
When chef Anne Burrell got engaged to Stuart Claxton, she wanted a wedding with some traditional elements and some unexpected ones. Her six-tier cake was a perfect mix of the two: a creation straight out of a fairy tale - but with totally surprising flavors inside. She called on one of the most creative bakers she knows, her friend Buddy Valastro, to pull off the feat, and together they settled on this showstopper, made with rosemary olive oil cake and lemon buttercream. (To play up the harvest theme of the October event, Buddy decorated it with vegetables molded from Rice Krispies treats!) Here's a scaled-down cake recipe straight from Buddy so you can try it yourself.
Provided by Buddy Valastro
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
- In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
- Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
- Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
- Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
- Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
- Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
- Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.
OLIVE OIL AND FRESH ROSEMARY CAKE
This recipe packs a piney punch of fresh rosemary flavor. It's from one my favorite Philadelphia restaurants, Mercato. For more information and serving suggestions for this recipe visit www.3zestylemons.com.
Provided by 3 Zesty Lemons
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F
- In a bowl, use the whip attachment of a mixer, and beat the eggs for 30 seconds.
- Add the sugar and continue to beat until the mixture is foamy and pale in color.
- With the mixer running slowly, drizzle in the olive oil.
- Using a spatula, gently fold the rosemary into the batter.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
- Pour the batter into a 10 inch loaf pan that has been coated with non-stick cooking spray.
- Bake for 45 to 50 minutes, rotating halfway through for even coloring.
- When the cake is done it will be golden brown.
- Allow to cool. .
Nutrition Facts : Calories 341, Fat 20.7, SaturatedFat 3.3, Cholesterol 105.8, Sodium 281, Carbohydrate 34.4, Fiber 0.6, Sugar 19, Protein 5.2
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