I’m so excited to be partnering with Extra Virgin Olive Oils from Spain. For me, olive oil is an essential ingredient in my everyday cooking. What I love about Extra Virgin Olive Oils from Spain. is that they strengthen the flavor of the food and add a touch of deliciousness to every dish. The overall health benefits are undeniable and I am not alone in considering Extra Virgin Olive Oil to be the healthiest fat for human consumption.
Did you know that Spain is the #1 producer and exporter of olive oil and the quality is second to none, 7 out of every 10 international awards for excellence go to Extra Virgin Olive Oils from Spain. There are actually over 200 types of olives grown in Spain which means that their olive oils have a wide variety of flavors, aromas and textures that are perfect for any dish you can think of. Find even more great ideas on their blog: https://www.oliveoilsfromspain.org/olive-oil-news
Something that I have long loved is an olive oil cake. For this recipe I am using Meyer lemons which I love to do when I can find them. They are much sweeter and less acidic than regular lemons and pair perfectly with the flavor of Extra Virgin Olive Oils from Spain. Although fantastic, if Meyer lemons aren’t in season, regular lemons work great. A tip that I have always loved is using lemon infused olive oil and here is a Teri Tip – infuse your own. Simply place peels of lemons in Olive Oils from Spain, puree and set aside for an hour. Drain, strain and you’ve got an amazing magic elixir.
The lemon infused Olive Oil from Spain is wonderful in this recipe but also perfect as a way to finish summer vegetables, grilled fish, paella, gazpacho or as part of a delicious salad dressing. This summer I will be sharing all kinds of uses for Olive Oils from Spain so be sure to keep watching the stories. And hopefully we are going to be invited to Spain where I can take all of you guys on a virtual vacation. Are you in? Let’s go!
Olive Oil Lemon Cake
Lemon infused Olive oil
- 4 lemons, peeled
- 2 cups Olive Oil from Spain
Note: This recipe yields approximately 1-1/2 cups, if you get less, add additional Olive Oil from Spain to make 1-1/2 cups. For everyday, just do 1 cup of olive oil with 2 lemons. It’s great on rice, pasta, grilled fish, on top of vegetables, in a pesto using half OOFS and half lemon infused, on bruschetta with sliced mozzarella, part of a salad dressing, or as a marinade for chicken.
Lemon Olive Oil cake
- 1-1/2 cups lemon infused Olive Oil From Spain
- 3 large eggs, beaten
- 2 cups granulated sugar
- 1-1/4 cups milk
- 2 cups of Skyr (or yogurt)
- 1/4 cup fresh orange juice
- 2 cups gluten-free flour blend, see recipe below (You can also substitute all purpose flour, if you prefer, but it tastes the best with the gluten-free blend below)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- 1 cup almond meal
In a medium bowl, pour 2 cups Olive Oil from Spain over the lemon peels. Transfer to a food processor and process until blended, about 2 minutes. Set aside and let infuse for 1 hour. After an hour, strain the infused olive oil to separate the oil from the lemon peel. This should yield approximately 1-1/2 cups of lemon infused Olive Oil from Spain. If you have less than 1-1/2 cups, simply add more olive oil. Set the lemon peel aside to use for lemon infused whip cream (see directions below) or for your favorite recipe. It’s fantastic on top of asparagus, for lemon infused sugar, in a gremolata or in a sauce.
In a large bowl, whisk the eggs, sugar, 1-1/2 cups infused lemon Olive Oil from Spain, milk, Skyr and orange juice. Set Aside.
Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almond meal.
Pour the mixture into a generously oiled 9″ cake pan. Bake at 350 degrees for 40 minutes (if using a standard bundt pan, bake for 40 – 55 minutes, 1/2 bundt pan or mini bundts, bake for 30 minutes). Test cake by poking the middle with skewer or toothpick, it should come out clean when cake is done, but it should be extremely moist in the middle. Place on a rack and allow to fully cool. Run a knife slowly and carefully around the edges to loosen and gently turn the cake out on to a plate.
This dessert is perfect served alone as a breakfast, snack or dessert but to take it up a notch for company you can add a lemon infused whipped cream. Simply take 1 container of whipping cream and with cold beaters, whip until fluffy. Then add 2 tablespoons of the reserved lemon peel from the Olive Oils from Spain infusion and 2 tablespoons of sugar. Whip just enough to incorporate the lemon and sugar.
America’s Test Kitchen Gluten free flour blend
- 4 1/2 cups plus 1/3 cup white rice flour
- 1 2/3 cups brown rice flour
- 1 1/3 cups potato starch
- 3/4 cup tapioca
- 1/4 nonfat dry milk powder
Whisk together all ingredients.