FRUITY OLIVE OIL RECIPES

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OLIVE OIL CAKE RECIPE - NYT COOKING



Olive Oil Cake Recipe - NYT Cooking image

This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn’t eat it on a salad, it won’t be good in your cake.

Provided by Samantha Seneviratne

Total Time 1 hours

Yield One 9-inch cake

Number Of Ingredients 9

1 cup/240 milliliters good-quality extra-virgin olive oil, plus more for the pan
2 cups/255 grams all-purpose flour, plus more for the pan
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups/300 grams granulated sugar, plus about 2 tablespoons for sprinkling
3 large eggs, at room temperature
1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice
1 1/4 cups/295 milliliters whole milk, at room temperature

Steps:

  • Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
  • In a large bowl, whisk together the flour, salt, baking powder and baking soda.
  • In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
  • Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

FRUITY CHRISTMAS STUFFING RECIPE - BBC GOOD FOOD



Fruity Christmas stuffing recipe - BBC Good Food image

Ditch shop-bought and make your own stuffing. This meat-free version is packed with cranberries, clementines, apple, almonds and figs, so it's a real treat for vegetarians

Provided by Good Food team

Categories     Side dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 12

100g dried cranberries
½ tbsp olive oil
1 onion , thinly sliced
50g blanched almond
2 clementines , peel on, quartered
100g dried fig , roughly chopped
1 eating apple , grated
¼ tsp cinnamon
½ tsp allspice
350g fresh breadcrumb
1 tbsp chopped rosemary
large knob of butter

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the cranberries into a bowl and cover with boiling water. Meanwhile, heat the oil in a frying pan and soften the onion. Tip into a large bowl and leave to cool. Add the almonds to the same pan and toast until golden brown. Leave to cool, then roughly chop. With their peel on, whizz the clementine quarters in a food processor until puréed. Drain the cranberries.
  • Add the nuts, clementine purée, cranberries and the remaining ingredients, except the butter, to the onion, with plenty of seasoning. Stir everything together, then tip into a casserole dish. Dot with butter, cover with foil and roast in the oven for 30 mins. Uncover, then roast for a further 15 mins until crisp and golden.

Nutrition Facts : Calories 295 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 4 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.9 milligram of sodium

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FRUITY CHRISTMAS STUFFING RECIPE | BBC GOOD FOOD
Ditch shop-bought and make your own stuffing. This meat-free version is packed with cranberries, clementines, apple, almonds and figs, so it's a real treat for vegetarians
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  • Add the nuts, clementine purée, cranberries and the remaining ingredients, except the butter, to the onion, with plenty of seasoning. Stir everything together, then tip into a casserole dish. Dot with butter, cover with foil and roast in the oven for 30 mins. Uncover, then roast for a further 15 mins until crisp and golden.
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