OLIVE OIL AND FRESH ROSEMARY CAKE
This recipe packs a piney punch of fresh rosemary flavor. It's from one my favorite Philadelphia restaurants, Mercato. For more information and serving suggestions for this recipe visit www.3zestylemons.com.
Provided by 3 Zesty Lemons
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F
- In a bowl, use the whip attachment of a mixer, and beat the eggs for 30 seconds.
- Add the sugar and continue to beat until the mixture is foamy and pale in color.
- With the mixer running slowly, drizzle in the olive oil.
- Using a spatula, gently fold the rosemary into the batter.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
- Pour the batter into a 10 inch loaf pan that has been coated with non-stick cooking spray.
- Bake for 45 to 50 minutes, rotating halfway through for even coloring.
- When the cake is done it will be golden brown.
- Allow to cool. .
Nutrition Facts : Calories 341, Fat 20.7, SaturatedFat 3.3, Cholesterol 105.8, Sodium 281, Carbohydrate 34.4, Fiber 0.6, Sugar 19, Protein 5.2
ROSEMARY OLIVE OIL CAKES
Provided by Food Network
Categories appetizer
Time 1h
Yield About 30 small cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Over a large mixing bowl, sift together the flour, sugar, baking soda, and baking powder. Make a large well in the center and pour in the milk, olive oil, and eggs. Whisk in the center to combine the liquids, and then slowly draw in a little of the dry ingredients to incorporate them; be sure to whisk until fairly smooth before drawing in more dry ingredients. If necessary, strain to dissolve any lumps of flour. Stir in the rosemary and orange zest.
- Pour the batter into the molds to fill them three-quarters full. Set on 1 or 2 baking sheets and bake until nicely browned and firm to the touch, 25 to 30 minutes.
ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM
When chef Anne Burrell got engaged to Stuart Claxton, she wanted a wedding with some traditional elements and some unexpected ones. Her six-tier cake was a perfect mix of the two: a creation straight out of a fairy tale - but with totally surprising flavors inside. She called on one of the most creative bakers she knows, her friend Buddy Valastro, to pull off the feat, and together they settled on this showstopper, made with rosemary olive oil cake and lemon buttercream. (To play up the harvest theme of the October event, Buddy decorated it with vegetables molded from Rice Krispies treats!) Here's a scaled-down cake recipe straight from Buddy so you can try it yourself.
Provided by Buddy Valastro
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
- In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
- Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
- Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
- Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
- Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
- Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
- Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.
ROSEMARY OLIVE OIL CAKE
From the Big Sur Bakery. Featured on The Cooking Channel Food(ography) Olive Oil episode. The chef's description equates this to a type of pound cake.
Provided by Recipe Reader
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees and butter a 10-inch loaf pan or an 8-inch round cake pan.
- Sift the flour, baking powder, baking soda and salt together.
- Using a mixer, whip the eggs and sugar together until thick and pale.
- Fold one-third of the flour mixture into the egg mixture.
- Add the orange juice, and then fold in half of the remaining dry mixture.
- Add the milk, and then fold in all of the remaining dry mixture.
- Fold in the olive oil, rosemary and orange zest.
- Pour the batter into the prepared pan and bake until firm to the touch and nicely browned, about 40 minutes. Serve warm or room temperature.
Nutrition Facts : Calories 542.3, Fat 35.2, SaturatedFat 5.7, Cholesterol 60.1, Sodium 235.2, Carbohydrate 52.4, Fiber 0.7, Sugar 31.5, Protein 5.6
OLIVE OIL CAKE WITH STRAWBERRIES AND FRESH ROSEMARY
Steps:
- Two hours ahead or the day before serving, slice strawberries and sprinkle with 1/4 to 1/3 cup sugar or to taste. Mix well. If desired, mash 1/3 of the berries to create more juice. Store refrigerated in covered container. Heat oven to 350 degrees. Put orange juice in small nonreactive pan; heat over medium-high heat and reduce mixture to 1/4 cup while preparing cake. Reducing juice to 1/4 cup intensifies the orange flavor. Do not be tempted to skip this step and add 1 cup orange juice to mixing batter. This is too much liquid. Rub about 1/2 teaspoon olive oil on bottom only of two 9-inch round pans. Cut parchment paper to fit. Place in pan to coat thoroughly. Turn over so that both sides are oiled. Sprinkle scant teaspoon of flour in each pan and shake to spread evenly. Whisk eggs with wire whisk until foamy. Add milk, scant 2 cups sugar, oil, zests and minced rosemary leaves. Continue whisking until well blended. Sprinkle with baking powder, baking soda and salt. Blend thoroughly. Add reduced orange juice and stir. Add flour a little at a time, whisking to blend evenly into a smooth batter. Batter will be very runny. Pour half of batter into each prepared pan. Bake 32-35 minutes or until a skewer or cake tester inserted into the center is clean and edges begin to pull slightly away from pan. Let cool 10 minutes. Run sharp knife around edge to loosen and invert pan onto a plate. Remove parchment paper. Brush generously with orange marmalade to moisten and create an attractive glaze. When cool, cut into serving portions and serve with sliced strawberries. If desired, add whipped cream or vanilla ice cream. Garnish each plate with a sprig of fresh rosemary.
More about "olive oil cake with strawberries and fresh rosemary recipes"
STRAWBERRY OLIVE OIL CAKE - THE BAKING FAIRY
From thebakingfairy.net
5/5 (3)Category CakesServings 1Total Time 1 hr 15 mins
OLIVE OIL, SEMOLINA & ROSEMARY CAKE - SAFEWAY
From safeway.ca
ROSEMARY OLIVE OIL CAKE - THE FLOUR HANDPRINT
From theflourhandprint.com
STRAWBERRY ROSEMARY CAKE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (1)Total Time 1 hr 50 minsCategory DessertCalories 301 per serving
- Preheat the oven to 350°F, and line an approximately 8 1/2-inch loaf pan with parchment paper. (Use a large piece that will cover all 4 sides and cut slits in each corner so that it will lay flat.) Set aside.
- In a large mixing bowl, combine the flour and baking soda. Make a well in the center and set aside.
- In a medium-sized mixing bowl, add 3/4 cup of the sugar, oil, vanilla, rosemary and salt. Mix until smooth. Then whisk in the eggs until they're completely blended in.
- Pour the wet ingredients into the well in the dry ingredients and mix only until combined -- just until you no longer see any dry spots.
OSTERIA MOZZA'S ROSEMARY OLIVE OIL CAKES | CHIC EATS
From chiceats.com
GRAIN-FREE ROSEMARY LEMON OLIVE OIL CAKE (DAIRY-FREE, REFINED …
From theroastedroot.net
ROSEMARY OLIVE OIL CAKE | OLIVES + THYME
From olivesnthyme.com
ROSEMARY-ORANGE OLIVE OIL CAKE RECIPE - MAGNOLIA
From magnolia.com
OLIVE OIL, SEMOLINA & ROSEMARY CAKE - SOBEYS INC.
From sobeys.com
OLIVE OIL CAKE WITH STRAWBERRIES AND FRESH ROSEMARY FOOD
From homeandrecipe.com
OLIVE OIL CAKE WITH STRAWBERRY GELATO AND MACERATED …
From pratesiliving.com
ROSEMARY ORANGE OLIVE OIL CAKE - MORE.CTV.CA
From more.ctv.ca
OLIVE OIL CITRUS CAKE WITH STRAWBERRIES & HONEY | SYSCO FOODIE
From foodie.sysco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love