2019-06-01_Food_Heaven

(Nancy Kaufman) #1
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



  1. 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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