Olive Oil Cake

Olive Oil Cake.jpg

Makes 12 servings.

Light, spongy, and delicious, this cake keeps well refrigerated or frozen. I serve it plain or with berries or sorbet.

INGREDIENTS:

  • 5 large eggs, separated, at room temperature

  • ¾ cup sugar

  • ½ cup extra dry light sherry

  • 1/3 cup extra-virgin olive oil, plus ¾ tablespoon for greasing the pan

  • Grated lemon zest from 1 lemon

  • 1 cup unbleached, all-purpose flour, plus 2 tablespoons for dusting the pan.

  • 2-3 tablespoons confectioners sugar for dusting the cake.

PREPARATION:

  1. Brush well with oil a 12 cup Bundt pan. Dust with flour, invert and tap to remove excess flour.

  2. Preheat the oven to 325 F.

  3. Beat the egg yolks in the bowl of an electric stand mixer using a balloon whisk attachment, at medium speed, adding sugar gradually, until pale and bubbly, about 4 minutes.

  4. Whisk in gradually the sherry and oil. With a large rubber spatula add the lemon zest and gradually the flour, combining well.

  5. Beat egg whites, at high speed until stiff.

  6. With a rubber spatula fold half of the whites into the batter. Then the rest of the whites. Gradually fold the batters together making a motion like a figure 8 until all the whites have disappeared.

  7. Pour the batter into the prepared pan. Bake for 50 minutes, or until the cake is golden and a cake tester inserted in the center comes out clean.

  8. Cool on a wire rack. It will fall a bit.

  9. Release the edges and transfer to a serving plate. Dust with confectioners sugar.

NOTE:

To make this cake quicker, you can bake it in a parchment lined rectangular pan (9x13) for 35 minutes.

 
 

Mini-Muffins

Mini-Muffins.jpg

Makes 24 mini-muffins.

I cannot imagine anything simpler to prepare than these muffins. Poppy seeds give the muffins a lovely texture. These sweets are delicious warm, and they also freeze very well.

INGREDIENTS:

  • 2/3 cup sifted unbleached all- purpose flour
  • ¼ teaspoon baking soda
  • 4 tablespoons unsalted butter, at room temperature, cut into small pieces plus 1 tablespoon for buttering the pans
  • 2/3 scant cup sugar
  • 2 large eggs, at room temperature
  • Zest from 1 lemon
  • 1½ tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2½ tablespoons poppy seeds
  • ¼ cup sour cream, at room temperature

PREPARATION:

  1. Butter 2 mini-muffin pans, 2-inches in diameter, each with 12-depressions.
  2. Preheat the oven to 375 F.
  3. Sift together the flour and baking soda directly into the measuring cup.
  4. Cream butter, at medium speed, adding sugar gradually until mixture is light and fluffy, about 5 minutes. Scrape the sides of the bowl from time to time. Add 1 egg at a time, beating well after each addition.
  5. Add lemon zest, lemon juice, vanilla extract and poppy seeds, combine well with a rubber spatula. Fold in flour alternating with sour cream until combined.
  6. Spoon tablespoons of batter evenly into the pans and bake for about 14 -15 minutes, side by side without touching.  The edges of the cupcakes will be light brown. 
  7. Wait a minute, unmold and cool on a wire rack. 
 
 

Cheese Kugel

Cheese Kugel.jpg

Makes 9 servings.

This is a traditional Eastern European dessert which I often serve on Shavuot when it is customary to eat dishes made with cheese. It has a touch of sweetness and is very light.

It can be eaten cold, warm or at room temperature. 

INGREDIENTS:

  • ½ pound medium egg noodles (See Note)

  • 1 tablespoon Kosher salt

  • 3 tablespoons unsalted butter, melted

  • 15 ounces unsalted farmer cheese (See Note)

  • 1/3 cup sugar

  • ½ cup milk

  • Grated rind of one orange

  • ½ cup orange juice

  • ½ cup seedless golden raisins

  • ½ cup sliced almonds, toasted

  • 2 large eggs, at room temperature, separated

PREPARATION:

  1. Preheat oven to 350F.

  2. Bring 3 quarts of water to a rolling boil in a medium covered pot. Add I tablespoon salt, all the noodles at once and stir. Boil briskly, uncovered for 4 minutes. The noodles should be undercooked. Drain, refresh with cold water and drain well, again.

  3. Grease a 9x9x2 oven proof dish with some of the butter.

  4. In a large bowl mix the remaining butter with the farmer cheese,  sugar, milk, orange zest, orange juice, raisins, almonds and egg yolks.  Add noodles and combine well.  Beat egg whites until stiff and fold into noodle mixture.

  5. Transfer mixture to the prepared dish. Smooth the top and bake for 50 minutes.

NOTE:

Egg noodles are easily available. I use the Manischewitz brand.

I use Friendship unsalted farmer cheese. They come in 7.5 ounce packages.

 
 

Pine Nut Cookies

Pine Nut Cookies.jpg

Makes about 5 dozen bite size cookies.

These cookies are pareve, gluten free, bite size and ideal on Passover. They keep very well, refrigerated and stored in a tight fitting container with wax paper between the layers. 

INGREDIENTS:

  • ¾ cup pine nuts
  •  1 ¾ finely ground almond flour with skin (See Note)
  •  2/3 cups sugar
  •  1 ½ to 1¾ large egg whites, at room temperature, well whisked

PREPARATION:

  1. Preheat the oven to 325 F.
  2. Line an 18 x13 inches cookie sheet with parchment paper.
  3. Place the pine nuts on a piece of wax paper.
  4. In a medium bowl combine the almond flour with the sugar.   
  5. Add 1 ½ egg white to the almond flour. Combine with a wooden spoon until the mixture becomes a paste (it may take a few minutes. If it is still too dry to roll into a ball add some more egg white).
  6. Roll the dough into cherry size balls. They will expand when baking.
  7. Roll the balls in the pine nuts, pressing gently.   
  8. Place on the parchment paper and bake for 25 minutes. The underside should be lightly golden.
  9. Cool on a wire rack.

NOTE:

I use Bob’s Red Mill ground almonds flour with the skin. Once opened, I freeze it.

If you find it difficult to roll the cookies, do it with wet hands.

 
 

Almond Tea Loaf

Almond Tea Loaf.jpg

Makes 12-14 servings.

The glaze on this gluten free and light loaf keeps the cake moist, and it freezes very well. Even though I am featuring the recipe with butter, I have made it with margarine with the exact same proportions and the same baking time. Maybe you try both and see which you prefer.

INGREDIENTS:

  • 10 tablespoons unsalted butter at room temperature plus
  • ½ tablespoon for greasing the pan, or same amount of margarine, cut into small pieces
  • ¾ cup scant measure sugar
  • 4 whole large eggs, at room temperature
  • ½ teaspoon baking powder
  • Zest from 1 orange
  • Zest from 1 lemon
  • 3 cups unblanched almond flour (See Note)
  • ¼ cup blanched sliced almonds

GLAZE:

  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon confectioners sugar

PREPARATION:

  1. Preheat the oven to 350F.
  2. Butter a 9 by 5 inch loaf pan. Line with parchment paper, extending the shorter ends to make it easier to lift the cake after baking. 
  3. Place the butter in a bowl of an electric stand mixer. Using a balloon whisk attachment, beat the butter/margarine at medium speed, adding sugar gradually, until light and fluffy, about 4 minutes.
  4. Add one egg at a time, and beat at low speed until very well combined, add the baking   powder. With a rubber spatula fold in both zests, then the almond flour.
  5. There should be no traces of flour visible.
  6. Spoon the batter into the pan, smooth the top and sprinkle the almonds evenly. Bake for 50 minutes.
  7. The cake should be lightly golden and springy to the touch.
  8. Mix well the glaze ingredients.
  9. Remove the cake from the oven, place on a wire rack, poke the top with a pointed knife. Spoon over the glaze. Leave to cool.
  10. When cool, lift the loaf holding onto the paper and then transfer to a platter.

NOTE:

I use Bob’s Red Mill ground unblanched almond flour. It is readily available in health food stores and many supermarkets.