Tag Archives: lemon

Olive Oil cake, Lemon glaze

OliveOilCake-LemonGlaze

I am always looking for new recipes and ideas. I found this from one of my magazines on my travels. I decided to try it. It was simply delicious and can be adapted to a number of different  flavors.

This cake is popular in many parts of  southern Europe. The stronger the virgin olive oil you use the more pronounced the flavor. Its really easy to add a citrus (orange, lemon) flavor and use the zest in the batter to enhance it, and then drench it in syrup to go over the top. Drench it in syrup instead of the glaze. If you use pure olive oil you can even drench it in a rum syrup – for a very adult version.

For a very different take you could use a little ground up fresh rosemary and then serve the cake with sweetened whipped cream. Its all up to your imagination and your palette.

Ingredients

For the cake

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 1/4 cup granulated sugar
  • 4 large eggs (room temp)
  • 1 1/4 cup extra virgin olive oil
  • 1 cup whole milk yoghurt

For the glaze

  • 3 tablespoons lemon juice
  • 2 cups confectioners sugar
  • 1 tablespoon whole milk yoghurt

Method

For the cake

Pre-heat the oven to 350F. Grease and flour your Bundt (I used a heritage Bundt) pan. I use the Pam butter and flour spray and then use a pastry brush to make sure that I have all the edges and crevasses well greased.

Sift flour, baking powder and salt into a bowl. Using a stand mixer whisk the eggs and sugar until light and frothy mixture is play and frothy. Whisk in the oil and yoghurt until well blended. Fold in the flour mixture until combined.

Pour the batter into the pan. Tap the pan gently on the table to settle the batter. Pull the batter gently up the sides of the pan. This will prevent a big rise in the center of the cake.

Bake the cake for 40 – 45 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it rest on a wire rack for about 10-12 minutes. Then gently tap it out of the mold. Let it cool completely before glazing. If you are going to use rum you would brush it on right after you tap the cake out.

For the glaze

Whisk the lemon juice and sugar together until smooth. Add the yoghurt and whisk till blended. Add more lemon juice if you need the glaze to be a little more pourable or you need a more lemony flavor

Pour the glaze over the cake before you are ready to serve.

 

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Luscious Lemon Cake

Luscious Lemon Cake

This is my second successful attempt at making an eggless cake. This inspiration came from here. I have made just a few modifications. In my 9′ square pan it did not rise a whole lot (about an inch) but the syrup did soak through very nicely. It also got a really nice crunchy edge because of the sugar, which crust/end lovers will absolutely go for.

You have to make sure that you have all your dry ingredients well stirred so that the baking soda is evenly distributed so the cake rises evenly.

I took this to work for a colleagues birthday and he cut the cake into small bite sized pieces. Everyone was really nice and just took one first which really just was a one bite size. Then they all quickly went back for seconds. The best part was folks taking a couple of pieces home with them.

 Ingredients

For the cake

  • 1.5 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • zest of two whole large lemons
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil

For the frosting

  • 1/3 cup lemon juice
  • 1/2 cup confectioners sugar
  • 1 teaspoon milk (to thin the frosting)

For decorating

  • zest of one lemon

Method

Butter a 9 inch square pan and line it with parchment paper. Preheat your oven to 350 F.

Sift the flour, baking soda, salt together in a bowl. Use a whisk to stir it to make sure you have distributed your baking soda evenly. Rub the sugar into the lemon zest and then add it to the dry mix. Stir again.

Mix the wet ingredients together and pour over dry ingredients. Whisk with a balloon whisk until it is all incorporated. Pour the batter into the prepared pan and put it in the oven for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Remove it from the oven and let it cool in the pan for about 10 minutes on a wire rack.

Start the syrup. Put the lemon juice and granulated sugar in a pot and bring to a boil while stirring to make sure the syrup has dissolved. Cook it just for a minute longer to thicken just a slight bit (you do not want the syrup to be too thick,

it should flow). Set aside to cool.

Once the cake has cooled for 10 minutes. Take it out onto your serving tray. Poke holes with a toothpick all over the cake and then slowly spoon the syrup over the cake. This may take a few goes as the syrup gets absorbed. You do not need to use all your syrup. Let the cake cool completely.

For the frosting

Mix the lemon juice with the confectioners sugar with a whisk.  Once it is as incorporated as you can get it add the milk to get to a pouring consistency. (Taste and see if you would like it sweeter and add more sugar). Pour over the completely cooled cake and spread with a spatula. Sprinkle the remaining zest over the cake. The cake tastes good both warm and cold.


Cookies Galore

Cookies

Cookies

Here you go, one batter and any type of flavoring you can come up with. I got this from the New York Times. I like this because you are not stuck eating a lot of cookies of the same type. Also you add your favorite ingredient to it. I made three different flours, lemon, peppermint chocolate chip and peanut butter. I made these to be more cake like by keeping the temperature of the oven at 350F and letting them bake for about 13 mins. The cookies were soft and not crunchy but were delicious. I hope you enjoy them.

Recipe

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 cup cornstarch sifted
  • 3/4 cup sugar
  • Pinch salt
  • 2 sticks butter at room temperature
  • 1 tsp vanilla
  • 1 egg at room temperature
  • 1/2 cup milk, approximately

Mixings :

  • Peanut butter crunchy
  • 1 lemon
  • 1/3 cup chocolate chips
  • Peppermint essence

Method

Preheat oven to 350 degrees. Combine sifted flour, sifted cornstarch and salt in a bowl and set aside. Cream butter, and sugar until light and fluffy. Add the sifted ingredients and beat till combined.

Add vanilla and egg and continue kneading. Add the milk until it comes together in a sticky dough.

Remove the dough from the machine and divide evenly into three bowls.

Into the first bowl add 4 drops of peppermint essence and 1/3 cup of dark chocolate nuggets and mix well.

Into the second bowl add grated lemon zest and one drop of lemon essence and mix well

Into the third bowl add 3 tablespoons of crunchy peanut butter and mix well.

Using a small cookie scoop, scoop out cookies onto parchment lined cookie sheets.

Bake each sheet for about 13 mins.


Lemon Coconut Crackle Cookies

Lemon Coconut Crackle Cookies

Lemon Coconut Crackle Cookies

I do apologize for not posting for the last two weeks. However, I have a spate of recipes that I will be posting. I had promised Venkat that I would post a lemon recipe. I wanted to do a cookie and took inspiration from  http://www.thesweetslife.com/2010/06/coconut-lime-snowballs.html. The cookies come out wonderfully moist and if you eat them right away are a cross between a cake and cookie. They crisp up nicely after a little while and store for a week. I used fresh frozen shredded coconut which you can find at Indian grocery stores. To roll out the cookies without getting your hands all sticky do the following: Put some confectioners’ sugar into a small bowl preferably the size of an 8oz ramekin, drop about a small cookie scoop of batter into it (use either two spoons, a measuring spoon or a cookie scoop), then start swirling the ramekin/bowl until the batter is covered. Some cookies may be a little stubborn and you may have to turn one manually but most will graciously rollover and be covered nicely. Every so often just remember to break up the confectioners’ sugar.

Recipe

  • 1/4 cup (half a stick) butter room temperature
  • 1 cup sugar
  • 2 eggs
  • zest from 1 lemon
  • 1 tablespoon of lemon juice
  • 2 tsp baking powder
  • 1 1/2 cups sifted all-purpose flour
  • 1/2 tsp salt
  • 1 cup shredded coconut
  • confectioners’ sugar, for rolling

Method

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the lemon zest and juice and stir gently. Add the sifted flour, baking powder and pinch of salt stir gently till combined. Stir in coconut. Cover dough and refrigerate for at least 30 minutes this is just so that the dough firms up a bit. Make small balls a little more than a half inch. Roll in confectioners’ sugar until completely covered and put on a parchment sheet about an inch apart.
Bake the cookies at 350F for 8-10 minutes, until the cookies have spread and cracked. Cool for a few minutes before removing from the cookie sheet.

lemon coconut crackle

lemon coconut crackle

UPDATE : I made these again recently and had them come out more cake like the only change I did this time was add 2 tbsp of lemon juice and I let the batter sit overnight. They were lightly crusty on the outside but really cake like on the inside and they were devoured!