Blueberry Olive Oil Cake

This recipe comes from Jamile Oliver's cookbook and is called Torta di Nada. I was intrigued by it since it uses Olive Oil and I love blueberries so we gave it a go! My dad loves these types of cakes it is a pound cake type consistency but I don't think it was sweet enough for me but I am a SWEET girl, hahaha. I did enjoy it and it is quite beautiful!!

Recipe: Adapetd from Jamie’s Italy
- 4 large eggs at room temperature
- 1 ¼ cups sugar
- ¾ cup unsalted butter, melted
- ½ cup extra virgin olive oil
- ¾ cup milk
- 1 tsp pure vanilla extract
- 3 cups unbleached all-purpose flour, sifted
- 1 ½ tsp baking powder (This is the one I use all the time)
- A good pinch of sea salt
- Zest of 2 lemons, grated
- Zest of 2 oranges, grated
- 6 oz fresh black raspberries or blueberries or red sweet grapes such as Muscat or fragola
- A bit of butter to grease the pan

Preheat the oven to 350F. Generously butter a 9-inch pan and line the base with waxed paper. Set aside.
Either by hand or in a the bowl of stand mixer fitted with the paddle attachment, whisk the eggs and sugar until thick and pale yellow, about 3 minutes, then add the butter, olive oil, milk, lemon and orange zest and vanilla. Mix well, then mix in the flour, baking powder and salt until everything is thoroughly blended. Set aside for 10 minutes for the flour to absorb the liquid.

Stir about a quarter of the berries into the batter, pour into your prepared cake pan, and scatter the rest over the top. Bake the cake for 45- 55 minutes, or until the top is a deep golden brown and a toothpick inserted comes out clean.

Let it cool on a wire rack in the pan for 10 minutes, then run a knife along the sides of the pan to turn it out.

The cake can be stored at room temperature, wrapped, for up to four days. It is even better on the following day.

Comments

Caldo Verde (Portugese Kale Soup)

I don't have any sort of story behind this soup, except that I always fancied it. I believe I first experienced this soup while working at the hospital, and was brave enough to enter the cafeteria where my choice was this or a chicken noodle soup that had what appeared to be pink chicken, need I say more about what my choice was. After that I always had a soft spot for this soup, not only because it saved me from what could have been a delightful case of salmonella, but it was quite tasty. I still could not help but wonder what it was really supposed to taste like, because let's face it, the hospital cafeteria is not the best place to have a taste test. I decided to finally hunt down a recipe from John Villa. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive...

Pasta e Ceci (Pasta with Chickpeas)

Like Pasta e Fagioli which is one of my favorite dishes, but obviously this has chickpeas, and it is blended, and well maybe not EXACTLY like Pasta e Fagioli, but let's say in the same Family, alright? I am not a big fan of the chickpea, BUT in this dish it is so damn good. Anytime I serve this, it is always well received. The kids, my father, even Karen was a fan and yes that is supposed to mean if she likes it most people will. Pasta e Ceci (Pasta with Chickpeas) serve 4. 2 to 3 tbsp. olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, finely chopped 1 celery stalk, finely chopped 1 tsp. hot pepper flakes 1 sprig rosemary or 1 tbsp. dried rosemary 1-1/2 cups chickpeans (use canned chickpeas that have been drained and rinsed) 2-1/2 cups chicken stock or water 1 cup dried pasta (I like to use tubetti which is a tiny tubular pasta) 3 tbsp. parsley, finely chopped salt and pepper to taste Parmigiano Reggiano to taste In a large stockpot, heat the olive oil with the...

Moist & Firm NOT soggy Banana Bread or Cake with Chocolate Chips.

I am only a fan of Banana Bread when it is not all wet and soggy and sometimes this is hard to achieve since well Banana's don't really COOK, but if you use THIS recipe you will have perfect Banana Bread or Cake and what IS the difference between Banana bread and cake? I don't know what this would be classified as but who cares call it what you want it is an easy and great recipe!! You can of course add walnuts or whatever you please but I love chocolate with my banana bread. The BEST part of this cake....... ONLY 2 TBLSP of BUTTER!!!!!!!!!! OH YEAH no guilt. Go ahead now. Take those nasty bananas that you would not dream of eating because of the black spots that are covering them and make them into something divine!!! 1½ cups flour ( I used 1 cup White Flour and 1/2 cup Wheat Flour) 1 teaspoon baking powder (I always use Rumford ) ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¾ cup sugar 2 tablespoons melted butter (salted or unsalted) 1 large egg wh...

Mamma can cook

Search This Blog