Olive Oil Cake, Olive Oil Ice Cream, Candied Orange & Cointreau Syrup
From luisascatering 12 years ago
- 2 hours to make
- Serves 8
I was looking for a Spanish dessert to make for a dinner party with friends and didn't want to go the typical/expected flan route. I found a few recipes online that inspired this final outcome. You will be so pleasantly surprised how subtle the olive oil flavor is and how wonderful it is in a dessert :-) Note: This is not the time to be cheap in your choice of olive oil because whatever your olive oil tastes like will directly reflect how your ice cream tastes.
Ingredients
- olive oil Ice Cream: shopping list
- 1 1/3 cups organic whole milk shopping list
- 1/2 cup granulated sugar shopping list
- Pinch of pink himalayan salt shopping list
- 1 cup organic heavy cream shopping list
- 6 large egg yolks shopping list
- 1/2 cup Arbequina olive oil shopping list
- ~ shopping list
- Cake: shopping list
- 3 organic eggs shopping list
- 1 cup granulated sugar shopping list
- Pinch of pink himalayan salt shopping list
- 10 oz cake flour shopping list
- 1 tsp baking powder shopping list
- 1 cup full-fat plain yogurt (I used greek style) shopping list
- 1/2 cup Hojiblanca olive oil shopping list
- Zest of 1 orange shopping list
- ~ shopping list
- Syrup: shopping list
- 3/4 cup water shopping list
- 1 cup sugar shopping list
- 1/2 cup Cointreau or orange liqueur shopping list
- fresh orange peel, cut in julienne slices shopping list
How to make it
- For Olive Oil Ice Cream:
- Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Make sure that you don’t over cook it or else you’ll get scrambled eggs. It’s better to err on the safe side by turning off the heat when the custard just slightly thickens because the heat in the pot will continuously cook the mixture. Pour the custard through the strainer and stir it into the cream.
- Whisk the olive oil into the custard vigorously until it’s well blended, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. See Photo
- For Cake:
- Beat the eggs in an electric mixer until they have tripled in size (up to 15 minutes) together with the sugar and orange zest. Add the oil and yogurt, then carefully fold in the flour mixed with the baking powder and salt.
- Grease and flour a cake pan or individual molds and fill three-quarters full with the batter. Bake at 350 degrees F for 30 minutes for small cakes and 45 minutes for one large cake (I made one cake then cut out rounds with a cutter). See Photo
- Syrup:
- Dissolve the sugar in the water and cook for 5 minutes over a hot flame. Add the liqueur.
- Blanch the orange peel in lightly salted water for 5 minutes. Add to the syrup and cook for another 5 minutes.
- Assembly: Pour the syrup over the cake, place the ice cream next to it and decorate with the candied orange julienne.
- .
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