Lemon Olive Oil Cake Recipe

Ingredients

• For the Cake:

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup extra-virgin olive oil

• 3 large eggs

• 1 cup plain Greek yogurt

• 1 tablespoon lemon zest (about 2 lemons)

• ¼ cup freshly squeezed lemon juice

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon vanilla extract

• For the Glaze (optional):

• 1 cup powdered sugar

• 2-3 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar and olive oil. Whisk until well blended. Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Do not over-mix.
5. Bake:
Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Glaze (optional):
In a small bowl, combine powdered sugar and lemon juice, stirring until smooth. Adjust the consistency as needed by adding more lemon juice or powdered sugar.
7. Glaze the Cake:
Once the cake has cooled, drizzle the glaze over the top, allowing it to run down the sides.
8. Serve:
Slice and serve the cake at room temperature. Enjoy!

Notes:

• For added flavor, consider incorporating poppy seeds or fresh berries.

• Store any leftovers in an airtight container at room temperature for up to 3 days.

Pastry Cream Recipe

Ingredients:

- 250 grams (1 cup) whole milk

- 2 egg yolks

- 50 grams (1/4 cup) granulated sugar

- 20 grams (2 tablespoons) cornstarch

- 1/2 teaspoon vanilla extract

Instructions:

1. In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Remove from heat and set aside.

2. In a mixing bowl, whisk together the egg yolks and sugar until well combined and slightly pale in color.

3. Add the cornstarch to the egg yolk mixture and whisk until smooth.

4. Slowly pour half of the heated milk (125 grams or 125 milliliters) into the egg yolk mixture, whisking constantly to prevent curdling.

5. Once the milk has been incorporated, pour the mixture back into the saucepan.

6. Place the saucepan over medium heat and cook the mixture, stirring constantly with a wooden spoon or whisk, until it thickens and comes to a boil. This should take about 5-7 minutes.

7. Once the pastry cream has thickened, remove the saucepan from the heat and stir in the vanilla extract.

8. Transfer the pastry cream to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature.

9. Once cooled, refrigerate the pastry cream for at least 2 hours, or until chilled and set.

Dark Chocolate Mousse with Raspberry Compote

For the Dark Chocolate Mousse:

- 250g heavy cream (1 cup)

- 100g dark chocolate, melted (about 3.5 ounces)

- 75ml warm simple syrup (1/3 cup) (1 part sugar, 1 part water)

- 2 egg yolks

- 265g pastry cream (1 cup) (see recipe)

For the Raspberry Compote:

- 150g fresh raspberries (about 1 cup)

- 25g granulated sugar (2 tablespoons)

- 15ml lemon juice (1 tablespoon)

Instructions:

For the Dark Chocolate Mousse:

1. In a mixing bowl, whip the heavy cream until soft peaks form. Set aside.

2. In a separate bowl, melt the dark chocolate using a double boiler or microwave. Should be Hot to touch about 110 degrees.

3. In another bowl, whisk the egg yolks until pale and creamy.

4. Gradually add the pastry cream to the whisked egg yolks, stirring until well combined.

5. Gently fold in the melted chocolate and warm simple syrup into the egg yolk and pastry cream mixture.

6. Carefully fold in the whipped cream until the mousse is smooth and well incorporated.

7. Divide the mousse into serving glasses or molds. Refrigerate for at least 2 hours, or until set.

For the Raspberry Compote:

1. In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.

2. Place the saucepan over medium heat and gently stir the mixture until the sugar has dissolved.

3. Allow the raspberries to simmer for about 5-7 minutes, stirring occasionally, until they break down and release their juices.

4. Remove the saucepan from the heat and let the raspberry compote cool for a few minutes.

5. Once cooled, send through a sieve to remove seeds, transfer the compote to a jar or container and refrigerate until chilled.

To Serve:

1. Remove the dark chocolate mousse from the refrigerator.

2. Spoon a dollop of raspberry compote onto each serving of mousse.

3. Garnish with fresh raspberries, whip cream and mint, if desired.

Enjoy the luscious Dark Chocolate Mousse with Raspberry Compote!

Flourless Chocolate Cake with Blackberry Compote

Ingredients:

For the Flourless Chocolate Cake:

- 22 ounces (624 grams) of 64% chocolate (bittersweet)

- 1 ¾ cups (392 grams) melted butter

- 9 whole eggs, whisked

- ¼ cup (21 grams) cocoa powder

- 1 ¾ cups (350 grams) sugar

- 1 teaspoon baking powder

- Butter, for greasing the pan

For the Blackberry Compote:

- 2 cups fresh blackberries

- ¼ cup granulated sugar

- 1 tablespoon lemon juice

- 1 teaspoon cornstarch (optional, for thickening)

For Serving:

- Whipped cream or ice cream

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a round cake pan with butter and set aside.

2. In a pot, melt the chocolate over low heat. Stir in the melted butter slowly until well combined.

3. Add the cocoa powder, sugar, and baking powder to the chocolate-butter mixture. Mix well until all the ingredients are fully incorporated.

4. Gradually pour the whisked eggs into the chocolate mixture, stirring continuously. Make sure the eggs are well combined and the batter is smooth.

5. Pour the batter into the prepared cake pan and smooth the top with a spatula.

6. Place the cake pan in the preheated oven and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.

7. While the cake is baking, prepare the blackberry compote. In a medium saucepan, combine the blackberries, granulated sugar, and lemon juice.

8. Place the saucepan over medium heat and gently stir the mixture until the sugar has dissolved.

9. Allow the blackberries to simmer for about 5-7 minutes, stirring occasionally, until they release their juices and start to soften.

10. If you prefer a thicker compote, mix the cornstarch with a tablespoon of water in a small bowl to create a slurry. Add the slurry to the saucepan and stir well to combine. Cook for an additional 1-2 minutes until the compote thickens slightly.

11. Remove the saucepan from the heat and let the blackberry compote cool for a few minutes.

12. Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Carefully transfer the cake to a wire rack to cool completely.

13. Slice the flourless chocolate cake into desired portions and serve with a dollop of whipped cream or a scoop of ice cream.

14. Drizzle the blackberry compote over the cake slices or serve it on the side.

Enjoy the indulgent combination of Flourless Chocolate Cake with Blackberry Compote!

The Wonders of Dragon Fruit: Health Benefits, Sourcing Tips, and a Fun Recipe

Dragons fruit, also known as pitaya, is a tropical fruit that's been gaining popularity in recent years, and for good reason. Not only is it visually stunning with its vibrant pink or yellow skin and speckled flesh, but it's also packed with numerous health benefits and a unique flavor that's a delightful addition to any dish.

Health Benefits of Dragon Fruit:

Dragon fruit is a nutritional powerhouse. It's low in calories but high in essential vitamins and minerals like vitamin C, calcium, and iron. It's also rich in antioxidants, which can help fight off free radicals and reduce inflammation.

One of the most notable health benefits of dragon fruit is its high fiber content. A single serving of dragon fruit can provide you with a significant portion of your daily recommended fiber intake, promoting better digestion and overall gut health.

Moreover, dragon fruit contains prebiotics, which are known to promote the growth of beneficial bacteria in your gut. This can lead to improved metabolic health and a stronger immune system.

Sourcing Dragon Fruit and Passion Fruit:

If you're lucky enough to live in a tropical or subtropical region, you might be able to find fresh dragon fruit and passion fruit at your local market. However, for those living in cooler climates, sourcing these exotic fruits can be a bit more challenging.

One option is to check out your local Asian or specialty food markets. These stores often carry a wider variety of fruits, including dragon fruit and passion fruit. Remember to look for fruit that's brightly colored and gives slightly when pressed - these are signs of ripeness.

If fresh dragon fruit or passion fruit is not available, don't despair. Many grocery stores carry frozen dragon fruit and passion fruit pulp, which can be a great alternative. While you might miss out on the experience of cutting open a fresh fruit, the flavor in these frozen products is usually well-preserved.

Another option is to buy the fruits online. Several online retailers sell fresh dragon fruit and passion fruit, and they'll deliver it right to your doorstep. Just make sure to buy from a reputable source to ensure you're getting high-quality fruit.

Fun Recipe to Try:

Recipe for Dragon Fruit Panna Cotta with Dragon and Passion Fruit Sauce

Ingredients:

For the Dragon Fruit Panna Cotta:

- 500 grams (or 2 cups) of dragon fruit pulp

- 500 ml (or 2 cups) of heavy cream

- 100 grams (or 1/2 cup) of sugar

- 10 grams (or 1 tablespoon) of gelatin powder

For the Dragon and Passion Fruit Sauce:

- 200 grams (or 1 cup) of dragon fruit pulp

- 100 grams (or 1/2 cup) of passion fruit pulp

- 100 grams (or 1/2 cup) of sugar

- 10 grams (or 2 teaspoons) of cornstarch

Instructions:

1. Start by preparing the panna cotta. Sprinkle the gelatin over 50 ml of cold water and let it bloom for 5-10 minutes.

2. In a saucepan, combine the dragon fruit pulp, heavy cream, and sugar. Heat over medium heat until the sugar is completely dissolved.

3. Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.

4. Pour the mixture into individual serving dishes or a large mold. Let it cool to room temperature, then refrigerate for at least 4 hours, or until set.

5. While the panna cotta is setting, prepare the dragon and passion fruit sauce. Combine the dragon fruit pulp, passion fruit pulp, and sugar in a saucepan over medium heat.

6. Stir the mixture until the sugar is completely dissolved.

7. In a separate bowl, mix the cornstarch with a little water to make a slurry. Slowly add this to the saucepan, stirring constantly.

8. Continue to cook the sauce until it thickens to your desired consistency.

9. Once the sauce is ready, let it cool before serving with the dragon fruit panna cotta.

Enjoy this refreshing and exotic dessert!