Fall is the season for harvesting and one of our favorite crops is Olive Oil!
We all know you can use it in a variety of savory dishes, salads or a finishing element that brings out extra flavor, but we don't often think of it for desserts.
In fact, Chef Pino includes this noble ingredient in quite a few of his dessert lessons, some of which he taught at Cookn' With Class in Paris.
This month we offer you a recipe we love and make often, graciously shared with us by our great friend and colleague in France, Chef Eric Fraudeau.
This light but flavorful cake is an easy recipe that is perfect for breakfast, tea time or dessert. It's versatile and simple. Topped with a scoop of vanilla ice cream will make anyone of us a kid again.
For more INFO on their classes:
Chef Eric Fraudeau
Cooking classes in Paris & Uzes, France
YIELD : One 20cm cake, 12 servings
PREP TIME : 2 hours
LEVEL : Medium
1 medium size organic orange 40g of sugar --- 2 eggs 50g extra virgin olive oil --- 60g flour 60g corn starch 50g sugar 6g baking powder 2g of salt
Boil the orange in an abundant amount of water for about 1 hour.
Preheat the oven to 165°C and prepare a 20cm cake pan by brushing it with butter and coating it with flour.
Cut up the orange, discards the seeds and puree with 40g of sugar, add eggs and oil and keep pureeing until the mixture is smooth and resembles a mayonnaise.
Mix together all the dry ingredients and incorporate them into the liquid ingredients.
Pour the batter into the cake pan and bake for about 30 minutes. Use a toothpick to check for doneness.
Let cool completely before unmolding.