Olive Oil Cake with Persimmons

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For my birthday last year, my friend and I went to our favorite Italian restaurant in Brooklyn called Lillia. It was 11pm at night, we had ordered two Americanos and a slice of olive oil cake served with whipped cream and fresh persimmons. I still remember the taste of that wonderful cake because not only was it a fond memory, but I was also intrigued by the simplicity of the dessert. It wasn’t fancy at all and tasted like a homemade cake my mom would do – except it had an unexpected hint of olive oil and my favorite fall fruit of all time. I’ve made a couple versions of olive oil cakes since but none of them come close to this fantastic recipe.

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Recipe adapted from Bon Appetit
Makes one 9″ (23cm) cake

300ml (1¼ cup + 2 Tablespoons) extra-virgin olive oil, plus more for pan
250g (1 cup +2 Tablespoons) granulated sugar; plus more for pan and finishing touch
240g (2 cups) cake flour*
28g (⅓ cup) almond flour or fine-grind cornmeal (I used almond flour)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
60ml (¼ cup) amaretto, Grand Marnier, or other liqueur
1 tablespoon finely grated lemon zest
60ml (¼ cup) fresh lemon juice
1 teaspoon vanilla extract
4 small eggs, at room temperature

*Substitute cake flour by sifting together three times 238g (1+3/4 cups) all-purpose flour and 24g (1/4 cup) cornstarch.

Preheat oven to 400°F (204°C). Drizzle bottom and sides of pan with detachable bottom with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess (do not skip this step!). Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together liquor, lemon juice, and vanilla in a small bowl.

Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Gently scrape batter into prepared pan, smooth top, and sprinkle with more sugar.

Place cake in oven and immediately reduce oven temperature to 350°F (176°C). Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.

Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.

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Double Chocolate Almond Biscotti

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Traditional biscotti never appealed to me. I always found them to be plain, way too crunchy, and sometimes tasteless. It wasn’t until recently that I completely changed my mind when I had an anise biscotti at a local neighborhood bakery. Their version of the cookie is crunchy from the outside yet chewy from the inside with a perfect balance of sugar and liquorice flavor. It was biscotti love.

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I sort of became obsessed with these anise flavored cookies, and was dreaming about them everytime I grab a cup of almond milk latte from that bakery. Then it hit me – I should be able to bake delicious biscottis from scratch that are not dry and rock hard! So I looked up a few recipes, played around with the ingredients, varied the baking time, and basically ended up with these incredible double chocolate almond biscotti:

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Not bad, huh?

Here’s the thing about biscotti that you must know before attempting to try this. The dough is baked twice to ensure a crispy yet chewy texture: once in a long log form and then in sliced form. Also, most original recipes only call for eggs as an adhesive ingredient, but recipes using butter (such as this one) yield softer and delicate cookies due to the added fat. So it all comes down to your preference!

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I was pleasantly surprised with the outcome and I seriously did NOT expect them to be THAT delicious! That’s the best part of baking 🙂

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Makes about 14 biscotti

Ingredients:
57 g (¼ cup) butter, room temperature
150 g (¾ cup) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
190 g (1 ½ cups) all-purpose flour
45 g (½ cup) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
115 g (4 ounces- about 1 cup) slivered or chopped raw almonds
80 g (¼ cup) bittersweet chocolate chips

Directions:
1. Preheat oven to 350 F° (180 C°).
2. Beat the butter and sugar in a large mixing bowl until light and fluffy.
3. Add the eggs one at a time, beating after each addition.
4. Mix in the vanilla extract.
5. Sift the flour, cocoa powder, baking powder, and salt over the mixing bowl. Mix with a spatula until it’s all incorporated– do not overmix. The dough will be slightly sticky.
6. Stir in the almonds and chocolate chips.
7. Shape the dough into a log 12-inches (30 cm) long by 3-inches (7 cm) on a parchment lined baking sheet.
8. Bake for 30 minutes, or until the dough cracks on top and begins to brown.
9. Take out of the oven and cool on baking sheet for 10 minutes.
10. Using a serrated knife, cut the log into ½-inch slices (1 cm). Place the slices cut side down onto the baking sheet. Bake for 5 minutes on each side for a soft texture. For a crunchier texture, bake for 8-10 minutes.