2019-06-01_Food_Heaven

CAKE HEAVEN

WWW.FOODHEAVENMAG.COM JUNE baking heaven 31

Olive oil cake,

lemon curd and

blueberry compote

SERVES 8

For the olive oil cake
20g (¾oz) butter, melted
25g (1oz) flour, sieved
For the cake batter
85g (3oz) free-range eggs
135g (4¾oz) sugar
150g (5½oz) flour

(^1) / 8 tsp baking powder
(^1) / 8 tsp salt
90ml (3fl oz) olive oil
20ml (¾fl oz) extra-virgin olive oil
35ml (1¼fl oz) lemon juice
finely grated zest of 1 lemon
100ml (3½fl oz) milk
For the lemon glaze
50ml (2fl oz) lemon juice
100g (3½oz) icing sugar
For the blueberry compote
60g (2oz) sugar
125g (4½oz) blueberries
For the lemon curd
1 large free-range egg (60g (2oz))
50g (1¾oz) sugar
25ml (¾fl oz) lemon juice
finely grated zest of 1 lemon
10g (¼oz) butter
For the candied lemon peel
75g (2¾oz) sugar
50ml (2fl oz) water
peel of 1 lemon, cut into fine strips
1 Preheat the oven to 170°C/Gas Mark

3. Prepare a loaf tin, approx. 19x8cm
   ( 7.5x3¼in), by brushing with melted
   butter then dusting with flour.
   2 Cake batter: In a bowl using a whisk,
   mix eggs and sugar until thick enough to
   leave a ribbon. In a separate bowl, sift the
   flour, baking powder and salt together. In a
   separate bowl, mix the olive oils, lemon
   juice, lemon zest and milk. Gently fold half
   the dry ingredients into the egg and sugar
   mixture, followed by half the liquid
   mixture. Repeat with the remaining
   ingredients. Pour the bat ter into the loaf
   tin. Bake in the oven until a knife comes
   out clean, about 45-55 minutes.
   3 Glaze: While allowing the cakes to
   cool for 5 minutes, gently warm the

lemon juice in a small pan. Sift the icing

sugar into a bowl, add the warm lemon

juice and mix to form a liquid paste.

Brush the top of the cake with the lemon

glaze; cool for a further 5 minutes before

turning out onto a wire rack. Brush again

with any remaining lemon glaze.

4 Blueberry compote: Heat the sugar in a

shallow pan until it starts to colour, about 3

minutes. Add 75g (2¾oz) of the blueberries

and cook until they start to break down,

about 3 minutes. Add the remaining

blueberries and cook over a low heat until

slightly softened, about 1 minute. Pour into a

bowl to cool and set aside.

5 Lemon curd: In a bowl, whisk the

egg, sugar, lemon juice and peel. Place

over a bain-marie and cook over a low

heat until the mixture has thickened

enough to coat the back of a spoon,

about 10 minutes. Remove from the

heat and add the butter, stirring until

dissolved. Strain through a fine sieve

into a cold bowl. Cover with clingfilm

and refrigerate.

6 Candied lemon peel: Place the

sugar and water into a pan and bring to a

boil. Blanch the lemon peel in boiling

water to remove bitterness and drain.

Transfer the peel into the pan of hot

syrup, then simmer until the lemon

becomes glossy and transparent, about

5 minutes. Allow the peel to cool in

the syrup.

7 To ser ve: Slice the cake into 8 pieces.

Place each slice of cake onto a plate.

Decorate with a swipe of lemon

curd and a heaped tablespoon of

blueberry compote. Top with candied

lemon peel strips.

TIP

You can learn more great recipes like

this one and the essential skills required

to be a great baker on Le Cordon Bleu’s

Diplôme de Pâtisserie. For more

information on their courses, visit

http://www.cordonbleu.edu/london

By Le Cordon Bleu (www.cordonbleu.edu/london)

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