CANDIED LEMON OLIVE OIL CAKE WITH OREGON OLIVE OIL FROM RED RIDGE FARM

CANDIED LEMON OLIVE OIL CAKE

fresh lemons, made-in-oregon olive oil, and a few pantry items come together to make this dense, slightly sweet cake. 

CANDIED LEMON OLIVE OIL CAKE
CANDIED LEMON OLIVE OIL CAKE
CANDIED LEMON OLIVE OIL CAKE
CANDIED LEMON OLIVE OIL CAKE
CANDIED LEMON OLIVE OIL CAKE

CANDIED LEMON OLIVE OIL CAKE

DIRECTIONS:

PREPARE CANDIED LEMONS:

thinly slice lemons, leaving the peel on. discard the top and bottom with stems.

mix the sugar and water in large heavy pot, stir, and set the liquid to a roaring boil. give the mixture a few stirs to make sure the sugar dissolves. reduce heat to a medium-low bubble.

evenly arrange lemon slices into the pot of sugar water. allow slices to bubble for 15 minutes, and carefully flip to the other side, (a chopstick works best for this). continue for an additional 15 minutes. the water mixture will start to reduce to a syrup stage,  and lemon slices should be translucent, remove pan from the stove and allow to cool.

LEMON OLIVE OIL CAKE:

preheat oven to 375 degrees F. butter a 10" round and 2" deep cake pan or two 6" and 3" deep pans. set a piece of parchment paper, cut to fit, inside, spray parchment and sides with non-stick cooking spray and dust with flour. set aside.

beat eggs in a large bowl with a mixer, using the whisk attachment until frothy. gradually add sugar and beat on high speed until mixture is pale, scrap the sides of the bowl. beat until mixture is pale and leaves a ribbon when the whisk is lifted, 6 to 8 minutes.

whisk flour, baking powder, baking soda, and salt together in a medium bowl. 

whisk milk, oil, and lemon zest and juice together in a large measuring cup.

add one-third of dry ingredients, then half of wet ingredients to the egg mixture, beating after each addition until smooth, scrapping the bowl between next addition. continue until all are added and well incorporated.

take cooled candied lemon slices and arrange as you wish into the bottom of the prepared cake pan, add two tablespoons of remaining syrup to the lemons.

pour batter onto arranged lemons and set in oven. bake until a toothpick inserted in the center comes out clean. about 35 minutes for two 6" pans, 50 minutes for a 10" pan. if using a spring form pan place a sheet of foil on the lowest rack to catch any syrup run-off.

cool cake(s) completely on a wire rack. loosen cake from pan with a knife, is using a spring form be careful when loosening the ring, syrup may drip. turn cake(s) onto serving plate, remove parchment paper.

decorate serving plate with remaining candied lemon wheels and serve with fresh whipped cream.

 

INGREDIENTS:

2 large eggs

1 2/3 C. sugar

2 C. flour

1 tsp. baking powder

3/4 tsp. kosher salt

3/4 C. whole milk

1 C. milk extra-virgin olive oil

1 tsp. lightly packed lemon zest

2 tbsp. lemon juice

fresh whipped cream

CANDIED LEMONS:

two lemons sliced, thinly sliced, discard ends

1 1/2 C. water

1 C. granulated sugar

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


CANDIED LEMON OLIVE OIL CAKE

Did you even know Oregon was an Olive Oil Mill? upon finding this out  I ran through their website top to bottom and couldn't believe it! It so happens that Oregon Olive Mill is a premier purveyor of estate-milled Extra Virgin Olive Oil and home to the only Olioteca in the Pacific Northwest.

Olive Oil is such a huge part of my daily life, I cook, season, marinade, and dress my meals with olive oil in some form of the mentioned ways, everyday. Baking with olive oil is something I've done in the past, and this dense cake was a reminder that I need to do more olive oil cakes in the future. unlike a fluffy traditional cake, an olive oil cake is sturdy and most excellently paired with macerated fruit and extra sauce or even flavored vinegar's.

CANDIED LEMON OLIVE OIL CAKE

Thank you Oregon Olive Oil Mill for sponsoring this post! if you live in the area check out their walking tours, EVOO tasting classes, and of course their vineyard and tasting room!


BUEN PROVECHO!

BANANA CREAM PIE WITH SALTED BOURBON CARAMEL SAUCE

BANANA CREAM PIE WITH SALTED BOURBON CARAMEL SAUCE

Creamy, sweet, smooth, salty, and crunchy. The Banana Cream Pie of your dreams.

I found this recipe at Bon Appetit's online archive and knew this was the pie for me to make! Although I have a lot of trust for BA there have been a few recipes where steps were left out, ingredients were left not used, and some instances where I was left unsure if my result was just how it was supposed to be? This recipe was one of those instances. This pie took me far too long to make as I completely killed two parts of the recipe which resulted in two extra days of cooking, and of course, cooling. Since I hold down a full-time day job I was not able to keep baking late into the night or first thing in the morning. I made the crust one night, the filling the other which didn't turn out on the first try. By the time I had everything baked and in order to complete assembly the pie the bananas had gone too ripe for my liking. So, overall, this pie took almost a week to complete and too many trips to the emergency store to complete.

SALTED BOURBON BANANA CREAM PIE, RECIPE VIA BON APPETIT
SALTED BOURBON BANANA CREAM PIE
HOMEMADE SALTED BOURBON CARAMEL

HOMEMADE SALTED BOURBON CARAMEL

PIE ASSEMPLY TIME

PIE ASSEMPLY TIME

SALTED BOURBON BANANA CREAM PIE

DIRECTIONS:

Peanut shortbread crust:

1 1/4 C. unsalted, dry-roasted peanuts

1/2 C. all-purpose flour

1/2 tsp. kosher salt

1/4 tsp. baking soda

1/4 C. packed light brown sugar

1/4 C. sugar

2 TBSP. (1/4 stick)  unsalted butter, room temp

1 large egg yolk

1/4 tsp. vanilla extract

Vanilla pastry cream:

2 C. whole milk

3/4 C. heavy cream, (with 1/4 C. at room temp)*

1/2 C. sugar

3 Tbsp cornstarch

2 tbsp all-purpose flour

1/4 tsp kosher salt

5 large egg yolks

1/4 C. (1/2 stick) unsalted butter, cut into 1/2" cubes

1 tsp vanilla extract

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

Peanut crust directions:

preheat oven to 350. 

pulse peanuts in a food processor until coarsely ground. transfer 1/4 C. of ground nuts to a small bowl; cover and set aside for garnish. pulse remaining peanuts until peanut butter forms, about 2 minutes.

whisk flour, salt, and baking soda in a medium bowl. using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. beat in egg yolk and vanilla, occasionally scraping down the sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). gradually add the dry ingredients; beat just to combine (do not over mix). gather dough with your hands, place in pie dish, press evenly onto bottom and up sides of dish. bake until edges are deep golden brown, 15-17 minutes. let cool on a wire rack. can be made 2 days ahead. cover tightly.

Vanilla cream directions:

bring milk and cream to a simmer in a medium saucepan. meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. add egg yolks; whisk until smooth (mixture will be very thick). whisking consistently, gradually add milk to the yolk mixture. return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. (it took me about 7 minutes to get there). transfer to a blender with butter and vanilla. puree until smooth, 1-2 minutes. transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. chill until set, at least 2 hours. can be made 2 days ahead.

salty bourbon caramel directions:

stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6-8 minutes. remove caramel from heat; whisky in remaining 1/4 cup of cream (*i find that this works best at room temp), butter, and salt (mixture will bubble vigorously). let cool for 5 minutes; whisk in remaining 1/2 tablespoon bourbon and vanilla. let bourbon caramel cool slightly. can be made ahead. 

Cream:

using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. cover and chill, re-whisk before serving

Assembly:

spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. slice bananas into 1/4" thick rounds. layer half of the bananas over pastry cream. top with 1 1/2cups pastry cream. arrange remaining bananas over; top bananas with remaining pastry cream. garnish with whipped cream, and reserved ground peanuts. serve with room temperature bourbon caramel. 

 

ORIGINAL RECIPE FOUND HERE


SALTED BOURBON CARAMEL BANANA CREAM PIE
SALTED BOURBON CARAMEL BANANA CREAM PIE

BUEN PROVECHO!

BAKED MEXICAN HOT CHOCOLATE DONUTS

BAKED MEXICAN HOT CHOCOLATE DONUTS

Smokey cinnamon, rich velvety chocolate glaze, and sweet fluffy baked donuts come together to create a spin on a childhood mexican classic, Mexican drinking chocolate.


BAKED MEXICAN HOT CHOCOLATE DONUTS

DIRECTIONS:

INGREDIENTS:

  1. preheat oven to 35o degrees Fahrenheit 
  2. place flour, sugar, cocoa powder, ground mexican hot chocolate, baking soda, and salt into a mixing bowl and whisk together. set aside.
  3. pour buttermilk, coffee, eggs, butter, vinegar, and vanilla into another mixing bowl, whisk together until mostly combined and uniform
  4. pour the flour mixture into the buttermilk mixture and stir until fully incorporated. fold in the melded chocolate until combined.
  5. lightly grease a two  baked doughnut pans. to best fill the tins, fill a piping bag or gallon-sized Ziploc bag with paper.  pope batter into the doughnut molds, filling 3/4 of the way up.
  6. bake the doughnuts for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  7. remove trays from the oven and transfer doughnuts onto a cooling rack, pan side up allow doughnuts to cool completely.
  8. for the glaze: place all ingredients, except the powdered sugar, into a small saucepan over medium-high heat. stir until butter and chocolate have melted and the mixture is smooth. whisky in powdered sugar, 1/2 cup at a time, until all 2 1/4 cups have been added and mixture is smooth. pour mixture into a heatproof bowl and set over a saucepan filled with 2 inches of simmering water ( you're creating a double boiler, to keep the glaze warm and the process of dipping the doughnuts easy)
  9. to assemble: using the pan side of the doughnut or which every you'd prefer, dip the tops of the doughnut into the warm glaze, let excess drip off and place glaze side up on cooling rack or a waxed sheet of paper. sprinkle with chosen garnish and let cool completely before eating! bueno provecho!
  • 2 c. bread flour
  • 1 c. light brown sugar
  • 1/3 c. unsweetened cocoa powder
  • 1/3 c. mexican hot chocolate tablets, finely ground
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. buttermilk
  • 1/2 c. strong brewed black coffee, cooled
  • 2 eggs, lightly beaten
  • 6 tbsp. unsalted butter, melted, and cooled
  • 2 tsp. apple cider vinegar
  • 1 tsp. mexican vanilla extract
  • 3/4 c. melted semisweet chocolate chips, cooled

the glaze:

  • 1/2 cup ( 1 stick ) unsalted butter, softened
  • 1/3 c. heavy cream
  • 1 1/2 tbsp. light corn syrup
  • 1 tsp. vanilla extract 
  • 5 ounces chopped bitter sweet chocolate
  • 2 1/4 c. powdered sugar, sifted

garnish

  • chocolate jimmies
  • cinnamon

 

makes 20 baked doughnuts

 

recipe adapted from one of my first food blog bookmark's:  Spoon Fork Bacon, direct link to recipe here.

baked mexican hot chocolate donuts.

BUEN PROVECHO!