Raspberry and Lemon Olive Oil Cake – Recipe
This was very nearly a total write off: my loose-bottomed pan let me down and flooded everywhere, and then I made the mistake of piping the cream onto the cake too close to the still-hot oven. But in the end I had a super soft, flavourful cake that only looked a little wonky from one side (we won't speak of the back...)
The extra virgin olive oil makes this cake super moist, and gives it extra flavour. Here's how I did it.
Ingredients for Cake:
250g caster sugar
160ml extra virgin olive oil
2 eggs
180ml milk
Zest and juice of 1 lemon
230g self-raising flour
2 tbsp freeze-dried raspberry bits
1/2 tsp salt
Ingredients for Ganache:
50g white chocolate
50ml double cream
A few drops of yellow food colouring
Fillings and Toppings:
2 tbsp raspberry jam
300ml double cream, whipped to soft peaks
Berries and candied citrus slices (I candy mine by simmering thin slices in a simple syrup of equal parts water and caster sugar for five minutes, then drying in the oven for a couple of hours on the lowest possible heat and then leaving overnight to dry further).
Method:
1. Preheat the oven to 170°C and line a 7" springform baking pan with baking paper.
2. Whisk all the cake ingredients together until just combined, pour into the tin and bake for 1 hour and 10 minutes, or until a skewer poked in the centre comes out clean.
3. Leave to cool completely. While the cake is cooling, make the ganache by bringing the cream to a simmer in a small pan, and pouring it over the white chocolate in a heatproof bowl. Stir until completely melted, then stir in the yellow food colouring. Leave to cool and thicken.
4. Cut the dome off the top of the cake to create a flat surface (save the dome for breakfast!). Now cut the flat cake into two slices, splitting it evenly across the middle.
5. Spread the jam on one of the slices, and alternately pipe cream and dot raspberries around on top. Sandwich with the other slice.
6. Carefully spread the ganache on top so it drips down the sides (you may not need all of it). Top off with more cream, berries and candied citrus slices. Chill in the fridge for about half an hour before serving.
Enjoy, and have fun.
The extra virgin olive oil makes this cake super moist, and gives it extra flavour. Here's how I did it.
Ingredients for Cake:
250g caster sugar
160ml extra virgin olive oil
2 eggs
180ml milk
Zest and juice of 1 lemon
230g self-raising flour
2 tbsp freeze-dried raspberry bits
1/2 tsp salt
Ingredients for Ganache:
50g white chocolate
50ml double cream
A few drops of yellow food colouring
Fillings and Toppings:
2 tbsp raspberry jam
300ml double cream, whipped to soft peaks
Berries and candied citrus slices (I candy mine by simmering thin slices in a simple syrup of equal parts water and caster sugar for five minutes, then drying in the oven for a couple of hours on the lowest possible heat and then leaving overnight to dry further).
Method:
1. Preheat the oven to 170°C and line a 7" springform baking pan with baking paper.
2. Whisk all the cake ingredients together until just combined, pour into the tin and bake for 1 hour and 10 minutes, or until a skewer poked in the centre comes out clean.
3. Leave to cool completely. While the cake is cooling, make the ganache by bringing the cream to a simmer in a small pan, and pouring it over the white chocolate in a heatproof bowl. Stir until completely melted, then stir in the yellow food colouring. Leave to cool and thicken.
4. Cut the dome off the top of the cake to create a flat surface (save the dome for breakfast!). Now cut the flat cake into two slices, splitting it evenly across the middle.
5. Spread the jam on one of the slices, and alternately pipe cream and dot raspberries around on top. Sandwich with the other slice.
6. Carefully spread the ganache on top so it drips down the sides (you may not need all of it). Top off with more cream, berries and candied citrus slices. Chill in the fridge for about half an hour before serving.
Enjoy, and have fun.
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