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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Cherry Lemon Poppyseed Loaf

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If you’ve got a spare half an hour, make this incredibly moist summer loaf cake which is slightly adapted from Yossi Arefi’s Sweeter off the Vine book. The delightful combination of poppy seeds, zesty lemon, crunchy streusel and juicy sweet cherries makes it a perfect cake for breakfast or an afternoon pick me up. Because of its richly dense and moist texture, the cake slices freeze really well when wrapped individually and are perfect for a last minute treat.

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Ingredients:

Streusel:
35g (¼ cup) all-purpose flour
2 tbsp old-fashioned oats
1 tbsp granulated sugar
Pinch of salt
30g (2 tbsp) unsalted butter, softened

Cake:
1½ cups all-purpose flour
1½ tsp baking powder
2 tablespoons poppy seeds
½ tsp salt
150g (3/4 cup) granulated sugar
120 ml (½ cup) canola oil
3 large eggs, room temperature
225g (1 cup) full fat plain yogurt
60ml (¼ cup) freshly squeezed lemon juice
Zest of 2 small lemons
250 g (1+2/3) pitted fresh sweet cherries*

*Cherries can be substituted with berries or stone fruits.


Directions:
• Preheat oven to 350°F (180°C). Butter and flour a 9”x5” (23cm x 13cm) loaf pan.
Streusel: In a small bowl, stir the flour, oats, sugar, poppy seeds, and salt together. Add in the butter and use your fingertips to mix until small crumbs form. Set aside.
Cake: In a small bowl, whisk the flour, baking powder, poppy seeds and salt together.
• Add the sugar to a large bowl and grate the zest of the the two lemons (about 1 tbsp) directly into the sugar. Use your fingers to rub the zest into the sugar until evenly distributed.
• Add the oil, eggs, yogurt, lemon juice and whisk to combine.
• Add the flour mixture all at once and stir with a rubber spatula until just combined. Fold in half of the cherries into the batter.
• Pour the batter into the prepared loaf panned scatter the remaining cherries on top. Sprinkle the streusel in an even layer over the cherries. Bake the cake until puffed and golden and a cake tester inserted into the center comes out clean, 50-55 minutes.
• Let cool completely before slicing.
• Store in an airtight container for up to 3 days, or wrap each slice individually and freeze for up to 2 months.

Blueberry Lemon Scones

Blueberry-Scones

Dreamy blueberry lemon scones with a perfect balance of crisp exterior and light soft center.

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They’re buttery, flaky, tart yet sweet, delicious, and so easy to make. In fact, these scones are ready in less than an hour– baking time included. I love how fast they come together although they might seem like a lot of work (which is a good thing if you’re trying to impress your friends).

I’ve had my share of failed scone recipes: too chewy, cakey, dry, or crumbly.  And I learned that the method of making scones is important because it affects their texture. So here are a couple of things to keep in mind when making these:

  • All your ingredients should remain cold. No exception! Butter cubes have to be freezing!
  • Whatever you do, do not overwork the butter. Kneading softens the butter and converts the protein in the flour to gluten, which results in chewy scones. So work fast and handle the dough as little as possible.
  • Place the tray of scones in the refrigerator before baking to ensure that they remain cold. Cold dough in high oven temperature result in flaky tender scones!


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Blueberry-Scones3Pair them with fruit jam, clotted cream, or whipped ricotta honey spread… my weakness.

Lemon Blueberry Scones (adapted from Pastry Affair)

Ingredients:
2 cups (240g) all-purpose flour
3 tbsp. granulated sugar
1 tbsp. baking powder
Zest of 2 small lemons
Pinch of salt
8 tbsp. (113g, 1 stick) butter, cold and cubed
60 ml (½ cup) heavy whipping cream
1 large egg, cold
1 cup frozen blueberries (or freeze fresh blueberries to hold their shape while baking)

3 tbsp. melted butter
1/3 cup turbinado sugar
2 tsp. cinnamon

Directions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry cutter (or two knifes), cut in the butter until mixture resembles coarse sand.
3. In a small bowl, whisk together the heavy whipping cream and egg then pour into flour mixture.
4. Mix until it just comes together as a dough.
5. Transfer dough to a work surface covered in parchment paper and form into a shallow rectangle (about 1”/2.5 cm thick) using your hands.
6. Press ½ cup of blueberries into the dough.
7. Using the parchment paper, fold the dough in half along the long side. Shape again into a rectangle and press remaining blueberries into the top of the dough.
8. Using the pastry knife, cut dough into four equal rectangles. Then cut each rectangle diagonally, making 8 scones.
9. Place scones on baking sheet lined with parchment paper and brush tops with melted butter. Lightly sprinkle with cinnamon turbinado mixture.
10. Place tray in the fridge for 15 minutes.
11. Bake for 25 minutes or until golden brown. Serve warm.

Moist Orange and Lemon Syrup Cupcakes

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This is my favorite Orange and Lemon Syrup Cupcake recipe. It’s light, fluffy, incredibly moist, and bursting with citrus taste. It’s not topped with frosting, so it’s very light and not too sweet. The zest is a very important ingredient because it gives a wonderful flavor: using a grater, just scrape the outer colored skin of the orange and lemon (don’t grate the white part because it has a bitter taste).

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It is a very easy recipe, it took me less than an hour to do these cupcakes. Seriously, you just need to mix all the ingredients together, fill the cupcake liners with the mixture, then make simple syrup for the baked cupcakes. So if you’re too lazy to work in the kitchen or simply don’t have time to whip up something yummy and homemade, this is the perfect recipe.

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I was really surprised at how moist and fluffy they are. At first I was skeptical about pouring a lot of syrup on the cupcakes because I was afraid that they will turn out too sweet. But it actually enhanced the orange lemon flavor and gave the cakes a super tender and light texture.

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Bon Appetit 🙂

Ingredients: (adapted from the book Cupcakes, a fine selection of sweet treats)
125 g (4 1/2 oz) unsalted butter, chilled and chopped
230 g (8 1/2 oz , 1 cup) caster sugar, superfine
2 teaspoons finely grated lemon zest (1 big lemon)
2 teaspoons finely grated orange zest (1 big orange)
3 large eggs, room temperature
125 ml (4 fl oz, 1/2 cup) milk
185 g (6 1/2 oz, 1+1/2 cups) self-raising flour, sifted (or check this substitute)

Lemon Syrup
100 ml (a little less than 1/2 cup) water
115 g (4 1/4 oz, 1/2 cup) caster sugar, superfine
Zest of 1 lemon, thinly sliced (or grated)
Zest of 1 orange, thinly sliced (or grated)

Directions:
1. Preheat the oven to 180 C (350 F / Gas 4)
2. Line 18 muffin holes with paper cases.
3. Place the butter, sugar, and lemon and orange zests in a saucepan
4. Stir over low heat until the sugar has dissolved
5. Transfer to a large bowl
6. Add the eggs, milk and flour and beat with electric beaters until just combined (I used a wooden spoon instead)
7. Divide the mixture evenly among the case.
8. Bake for 20 minutes or until a skewer comes out clean when inserted into the center of the cake
9. Transfer onto a wire rack to cool
10. To make the lemon syrup, place the water and sugar in a saucepan over a low heat, stirring until the sugar has dissolved
11. Add the lemon and orange zests, bring to the boil and simmer for 10 minutes, stirring occasionnally or until golden and syrupy.
12. Strain the syrup, pour over a little of the syrup on each cake (You can also decorate with some reserved strips of zest).