Category : Desserts

Balsamic Swiss Meringue Buttercream

5 large egg whites
1 cup plus 2 tablespoons sugar
pinch of salt
1 pound (4 sticks) unsalted butter at room temperature
1/2 cup Balsamic Vinegar (we recommend using a flavored Balsamic which complements the cake you are frosting)

This yields approximately 5 cups.

First, reduce the balsamic vinegar by approximately 1/3 and let the reduction cool to room temperature. (*The easiest way to do this is to place the balsamic in a heat-proof glass dish in the microwave…1/2 cup will reduce in approximately 5 minutes, check it at 3 minutes, then continue if needed).

Combine the egg whites, sugar and salt in a heat-proof mixing bowl over simmering water. Heat while whisking frequently until the mixture reaches 160 degrees and the sugar has dissolved. Remove the bowl from the simmering water and beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature…about 8 minutes.

Reduce the mixer speed to medium and add the butter, 2 tablespoons at a time, waiting for each addition to be incorporated before adding more. The frosting will start to look curdled…continute beating on medium-high speed until thick and smooth looking again…about 3-5 minutes.

Stir in a few teaspoons of the Balsamic reduction and mix just enough to incorporate. Taste, and add more of the reduction if a stronger flavor is desired.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate for up to 3 days, or freeze for up to 1 month. Before using, bring to room temperature and beat on low speed until smooth again…about 5 minutes.

Chocolate Olive Oil Cake

2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
1 cup olive oil (we recommend our Whole Orange Olive Oil)
2 tablespoons vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a large bowl mix sugar, flour, baking soda, salt and cocoa. Add water, olive oil, vinegar and vanilla. Mix until smooth. Pour into pans and bake for 40 minutes, or until tester inserted into center of cake comes out clean.

These are terrific when topped with Balsamic Swiss Meringue Buttercream

9 x 13 pan 35 min

Standard Cupcakes 15-20 min

Mini Cupcakes 10-12 min

9″ round pans 25-30 min

Whole Grain Lemon-Blueberry Tea Cake

2 cups whole wheat flour

2 cups ground corn meal

1 tablespoon baking powder

1 teaspoon salt

1 cup whole milk

2 large eggs

1/2 cup whole milk yogurt

1/2 cup honey

1/2 cup lemon olive oil

freshly grated zest of one lemon

2 cups fresh or frozen blueberries

Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl, mix the wet ingredients and lemon zest.  In three separate additions, add the wet ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or pans halfway with batter.  Bake in the center of the oven for 20-25 minutes or until a tester inserted to the middle comes out clean.  Makes 18 standard size muffins or 12 muffins and one large or two miniature loaves.

Olive Oil Cake

3 large eggs

1-1/2 cups granulated sugar

1-1/2 cups whole milk

1 cup olive oil  (we suggest our Manzanillo… flavorful, but on the mild side)

1/4 cup Amaretto liqueur

1 tablespoon finely grated orange zest

1-1/2 cup all-purpose flour

1/2 cup coarse-ground cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

powdered sugar for garnish

Heat the oven to 350 degrees, placing a rack in the middle. You can make this cake in 1-9 inch extra deep round pan, 2-9 inch average round pans or 1-9×14 inch sheet pan.  Coat the pan(s) with olive oil and flour to prevent sticking; tap out the excess.

In a large bowl, whisk together eggs and granulated sugar until well blended.  Add milk, olive oil, amaretto, and orange zest.  Mix well.

In another bowl, stir together, flour, cornmeal, baking powder, baking soda, and salt.  Add egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy).

Pour the batter into pan(s).  Bake 30-40 minutes, or until a toothpick inserted in the center of the cake comes out with a few crumbs on it.  Remove from the oven and place on a wire rack to cool completely.

When completely cooled, and depending upon which pans you have used you may either invert the round(s) onto a serving plate or plates and dust with powdered sugar or cut the rectangular cake into squares after first dusting the entire cake with powdered sugar.