Tuesday, January 29, 2013
I know I say a lot of recipes on this blog are "fantastic", "my favorite", "fabulous", "awesome".
I get very excited when I find a recipe that comes out great. And there are many.
I only post recipes I truly like/love or would make again, and would serve to you.
I choose recipes that I think will work, whether I make them up, or borrow them from a cookbook or magazine or another blog.
Once in a while, something doesn't turn out that great (or is garbage worthy) and I either say it was crappy, or I just don't post it. I'm not one to hold back.
We all use different cookware and baking sheets, and some ovens run hotter than others, hence the burned cake or underdone chicken you just blamed me for. One brand of lentils is not the same as another, my olive oil is not as fruity as yours......you get what I am trying to say here.
To be a good cook means you can adapt recipes to your liking and what ingredients you have in the house and work with a recipe. Use your own sense of taste and smell and stop whining.
I have a few favorite cakes I've posted on this blog over the years:
My Pistachio Cake, my Chunky Apple Loaf, The Best Damn Blueberry Ricotta Cake and now this.
I am always in search of the best olive oil cake, as you know.
And here it is folks. I have finally found it. Mazel Tov.
Another Gina DePalma (pastry chef at Babbo) recipe, by way of Lottie & Doof.
I skipped the brown butter in my icing because the reason I made this cake was so I did NOT have to use butter.
Use a mild olive oil (like Colavita), nothing too peppery or fruity. This cake was super easy to make and super delicious.
A+, 5 star, great, super, delish, yummo! Whatever. It's my blog and I love this cake.
(and so did everyone else who tried it!).
Almond Olive Oil Cake with Brown Butter Glaze (adapted slightly from Gina DePalma & Lottie & Doof)
1 cup all-purpose flour
1/2 cup almond meal (ground almonds, Trader Joe's sells them in a bag)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup + 1 tbsp granulated sugar
1/2 cup + 1 tbsp extra-virgin olive oil (use a mild olive oil like Colavita)
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Grated zest of an orange (I used 2 clementines)
1/2 cup orange juice
1 cup confectioner’s sugar
1 tbsp milk
2 tbsp orange juice
1/2 cup sliced almonds for the top
Preheat the oven to 350°F. Grease and flour a 9-inch springform pan and set aside.
In a medium bowl, whisk together the flour, almond meal, baking powder, salt, and set aside.
Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in very thoroughly. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45-60 seconds. Whisk in the extracts and zest, followed by the orange juice.
Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
Pour the batter into the prepared pan, and bake the cake for 30-35 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back slightly when touched, and a cake tester comes out clean.
Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.
Mix the glaze ingredients together with a fork (including the almonds) and pour over the warm cake. It will harden.
This cake is good eaten warm or the next day or the next, if it lasts that long.