Chef Nick Wallace, our October Spotlight Chef, offers this delicious dessert recipe. Our deepest thanks to Chef Wallace for his willing participation this month. Look for our in-depth interview article with Chef Wallace coming this Sunday!
Olive oil cakes have some of the simplest, most foolproof recipes, you'll never want to go back to mashing hard chunks of cold butter! Most of these recipes can be completed in just an hour. Unlike traditional cakes, olive oil cakes can stay moist for days. Give it a try and enjoy!!
INGREDIENTS
Olive Oil Cake
1 1/4 cup olive oil
1 3/4 cups sugar
1 Tbl vanilla extract
3 eggs
2 cups self-raising flour
12 oz whole milk
1/2 teaspoon salt
1 Tbl orange zest
1/2 tea baking powder Pan spray
Macerated Strawberries & Herbs
1/2 pint sliced strawberries
1/4 cup sugar
1 tea orange zest Juice of 1 orange
1 Tbl fresh basil chiffonade
1 Tbl fresh mint chiffonade
Whipped Yogurt
1 cup heavy whipping cream
1/2 tea cream of tartar
1/2 cup sugar
1 cup vanilla Greek yogurt
DIRECTIONS
Olive Oil Cake
Preheat your oven to 400 degrees.
Shift all dry ingredients into a large mixing bowl.
Whisk in all the wet ingredients.
Whisk until the batter is smooth( no lumps).
Apply pan spray to a 9 inch cake round.
Pour the batter in the cake round evenly.
Reduce the oven temperature to 340 degrees then put the cake in for 40 minutes.
Check the center of the cake with a toothpick. If the toothpick comes out clean remove from the oven
Macerated Strawberries & Herbs
Place all ingredients in a plastic container then seal tight.
Refrigerate for 15 minutes before serving
Whipped Yogurt
Combine all ingredients in a mixing bowl
Mix on low until thoroughly combined. Refrigerator until 15 minutes before serving
Serve has whole cake or sliced. Spoon strawberries and whipped yogurt over cake and serve.
Delicious!! Enjoy!!
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