Colavita Olive Oil Almond Cake with Chocolate Olive Oil Ganache by Jessie Sheehan
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Colavita Olive Oil Almond Cake with Chocolate Olive Oil Ganache by Jessie Sheehan
We've teamed up with Jessie Sheehan (maybe you've seen her latest book, The Vintage Baker?) for this recipe: An Olive Oil Bundt Cake with Chocolate Olive Oil Ganache. It features our Premium Italian Olive Oil and we guarantee you'll want MORE than one slice!
Ingredients
Directions
To make the cake, preheat the oven to 350°F. Generously brush a 10- to 12-cup bundt pan with olive oil. Dust with sugar, knocking out any excess.
In a large mixing bowl, combine the sugar, oil and extracts and whisk until incorporated. Add the eggs and yolks, one at a time, whisking to combine after each addition. Add the sour cream and whisk until smooth.
Sift the flours, baking powder, and salt onto a sheet of parchment paper. With a rubber spatula, gently fold the dry ingredients into the wet (using the paper as a funnel) in two additions. Stop mixing when you can still see a streak or two of flour.
Transfer the batter to the prepared pan and bake for 55 to 65 minutes, until a cake tester inserted in the center comes out with a moist crumb or two.
Make the ganache while the cake bakes. Place the chocolate in a microwave-safe bowl and melt on high in 20 second bursts, or place it in a medium-sized heat proof bowl set over a pot of simmering water and stir until melted. Once melted, add the oil and salt off the heat and stir until smooth. Let rest on the counter until it thickens and is pourable, about two hours, stirring periodically. If it does not thicken by the time the cake has baked and come to room temp, about two hours, try sticking it in the refrigerator for 10 minutes. But watch it carefully: as the ganache goes from liquid to solid quickly. Alternatively, if the cake bakes and cools and the ganache is no longer pourable, reheat it briefly in the microwave or over a double boiler.
Let the cake cool in the pan about 5 minutes right side up, and then flip the pan onto a cooling rack for an additional 5, then lift the pan off of the cake. If the cake does not slide out, run a butter knife around the outside edge of the pan and around the middle tube and try again. Brush the cake with the remaining three tablespoons of olive oil. Let cool to room temperature before drizzling with the ganache.
Place the cooled cake (still on its cooling rack) over a cookie sheet with sides and pour the ganache over the cake. Sprinkle with the almonds. Let cool until the glaze is set. The cake will keep tightly wrapped in plastic wrap on the counter for a few days - and is even better on day two.
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Ingredients
Directions
To make the cake, preheat the oven to 350°F. Generously brush a 10- to 12-cup bundt pan with olive oil. Dust with sugar, knocking out any excess.
In a large mixing bowl, combine the sugar, oil and extracts and whisk until incorporated. Add the eggs and yolks, one at a time, whisking to combine after each addition. Add the sour cream and whisk until smooth.
Sift the flours, baking powder, and salt onto a sheet of parchment paper. With a rubber spatula, gently fold the dry ingredients into the wet (using the paper as a funnel) in two additions. Stop mixing when you can still see a streak or two of flour.
Transfer the batter to the prepared pan and bake for 55 to 65 minutes, until a cake tester inserted in the center comes out with a moist crumb or two.
Make the ganache while the cake bakes. Place the chocolate in a microwave-safe bowl and melt on high in 20 second bursts, or place it in a medium-sized heat proof bowl set over a pot of simmering water and stir until melted. Once melted, add the oil and salt off the heat and stir until smooth. Let rest on the counter until it thickens and is pourable, about two hours, stirring periodically. If it does not thicken by the time the cake has baked and come to room temp, about two hours, try sticking it in the refrigerator for 10 minutes. But watch it carefully: as the ganache goes from liquid to solid quickly. Alternatively, if the cake bakes and cools and the ganache is no longer pourable, reheat it briefly in the microwave or over a double boiler.
Let the cake cool in the pan about 5 minutes right side up, and then flip the pan onto a cooling rack for an additional 5, then lift the pan off of the cake. If the cake does not slide out, run a butter knife around the outside edge of the pan and around the middle tube and try again. Brush the cake with the remaining three tablespoons of olive oil. Let cool to room temperature before drizzling with the ganache.
Place the cooled cake (still on its cooling rack) over a cookie sheet with sides and pour the ganache over the cake. Sprinkle with the almonds. Let cool until the glaze is set. The cake will keep tightly wrapped in plastic wrap on the counter for a few days - and is even better on day two.