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Recipes - Olive Oil

This recipe was provided to us by a friend who made it twice. (She obtained the recipe from "Good Food for Good Times" by Chef Jamie Gwen). The first time she used Extra Virgin oil and it was delicious. The second time she tried using the Orange Oil and said that it was Outstanding!!!

Try it out for yourself and let us know.

OLIVE OIL CAKE with 7-MINUTE CURD

Using extra virgin olive oil in this cake results in a fruity and rich flavor. The 7-Minute Curd is so delicious, so luscious and so versatile spread on anything!! The cool, satiny texture of the curd is wonderful on scones hot from the oven or as a delicious filling for cakes, cookies and tarts.

3 large eggs, beaten
2 cups granulated sugar
2 ounces extra virgin olive oil
10 ounces milk
2 ounces orange liqueur
2 ounces fresh orange juice
3 teaspoons lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
4 ounces blanched almonds, finely chopped
Garnish: Powdered sugar

Preheat oven to 350F. Butter a 10-inch cake pan.

In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice and lemon zest. Sift together the flour, baking soda, baking powder and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.

Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool completely. Run a knife around the edges to remove the cake and place it on a serving platter. Sprinkle with powdered sugar and serve with the Curd (recipe provided below).

7-MINUTE LEMON, ORANGE or PASSIONFRUIT CURD

Curd is a deliciously tart, thick but spreadable dessert sauce. This fool-proof recipe produces creamy, smooth curd that will last a few weeks in the refrigerator. The recipe can easily be doubled.

1/2 cup freshly squeezed lemon or orange juice or strained Passionfruit pulp or juice
1 stick (4 ounces) unsalted butter
1/2 cup granulated sugar
1 whole egg
3 egg yolks
Pinch of Salt

Place the lemon, orange or passionfruit juice and the butter in a saucepan over low heat and stir until the butter is melted. Whisk together the sugar, egg and yolks and add to the butter mixture. Stir constantly over low to medium heat for 7 minutes or until the mixture thickens and coats the back of a spoon. Season with a pinch of salt. Ladle the curd into canning jars or store the curd in an airtight container in the refrigerator until ready to use.

Makes 1 1/2 cups of Curd