Greek Walnut Spice Cake Recipe
This recipe takes the cake in our household! Try it with Stamatopoulos & Sons Delicate extra virgin olive oil to experience the full Greek effect.
Yields 12 servings
- 1 1/4 cups coarsely chopped walnuts, divided
- 1 1/2 cups white whole-wheat flour
- 1/2 cup barley flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup packed dark or light brown sugar
- 2/3 cup Greek yogurt
- 2 teaspoons freshly grated orange zest
- 1/2 cup orange juice
- 1/4 cup Stamatopoulos & Sons Delicate extra virgin olive oil
- 1/3 cup orange juice
- 1/4 cup packed dark or light brown sugar
- 1 small strip orange zest (1-by-1-inch)
- 2 whole cloves
- Preheat oven to 350°F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.
- Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°F.
- Whisk whole-wheat flour, barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.
- Bake the cake until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 45 minutes.
- Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.
- When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time.
- Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.
Recipe from Eating Well.
Salted Olive Oil Brownies Recipe
Brownies...yum...olive oil...yum...what's not to love?! These mouthwatering brownies are the perfect balance between sweet and salty. Use our delicate extra virgin olive oil for best results.
Serves: 9 large or 16 small brownies
- ¼ cup Stamatopoulos & Sons delicate extra virgin olive oil
- 8 ounces bittersweet chocolate, chopped
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- ¼ cup all purpose flour
- 1 tablespoon espresso powder
- fleur de sel (finishing salt)
- Preheat the oven to 350 degrees Fahrenheit. Line a 8x8inch brownie pan with parchment paper, allowing excess paper to hang over all 4 of the sides (this will make it easier to remove the brownies). Lightly spray the parchment paper with cooking spray.
- In a medium bowl set over a pot of simmering water, warm the Stamatopoulos & Sons extra virgin delicate olive oil and bittersweet chocolate together over low heat, stirring until the chocolate is completely melted and smooth.
- Remove from the heat and stir in the sugar and vanilla, then beat the eggs in one at a time. Add the flour, espresso powder and vigorously stir for 1 minute until the batter becomes smooth and shiny.
- Scrape the batter into the prepared brownie pan and sprinkle some fleur de sel evenly on top of the batter. Place in the oven and bake for approximately 30 minutes.
- Let cool completely before removing and cutting the brownies.
Adapted from Savory Simple.
Chocolate & Salted Caramel Bundt Cake Recipe
For the cake:
- 75g (3 oz) dark chocolate (I used 85%), chopped
- 60g (3/4 cup) cocoa powder (plus extra for the tin)
- 240ml (1 cup) hot strong coffee
- 140g (1 1/4 cup) gluten free flour
- 60g (2/3 cup) ground almonds
- 1 teaspoon bicarbonate of soda/baking soda
- 1 teaspoon fleur de sel/sea salt
- 360g (2 cups) dark brown soft sugar
- 60ml (1/4 cup) Stamatopoulos & Sons Delicate extra virgin olive oil
- 3 tablespoons plain greek yogurt
- 2 eggs
- 1 teaspoon vanilla bean paste
- 75g (1/3 cup) caster/granulated sugar
- 60ml (1/4 cup) double/heavy cream
- 1 teaspoon fleur de sel/sea salt
- 25g (1 2/3 tablespoon) unsalted butter
- Preheat the oven to 180C/350F. Grease a 12-cup bundt tin well with butter and dust with cocoa powder.
- Combine the chocolate, cocoa powder and hot coffee in a small bowl and gently stir until the chocolate has melted and the cocoa is dissolved. Set aside to cool.
- In a separate bowl, sieve together the flour, almonds, bicarbonate of soda/baking soda and salt.
- Whisk the melted chocolate together with the sugar, Stamatopoulos & Sons olive oil, yogurt, eggs and vanilla for a couple of minutes until the mixture is smooth.
- Add the dry ingredients a third at at time, lightly whisking between each addition until the flour is just incorporated.
- Pour the batter into the bundt tin and bake for 45 minutes until the cake is firm to the touch and a toothpick comes out clean if inserted in the middle.
- Leave to cool for 10 minutes in the tin before turning out onto a wire rack.
- To make the salted caramel sauce, put the sugar in a large heavy-bottomed saucepan. Heat it over a medium heat, swirling the sugar round to ensure that it all melts. When it is all liquid and golden brown, take it off the heat and add the cream and salt (it will fizz up, don’t worry). Stir with a wooden spoon to incorporate before adding the butter and beating the mixture until smooth.
- Pour into a glass jar and leave to cool until the mixture reaches your desired pouring consistency – it will thicken as it cools.
- Pour about half the sauce over the cake. You can store any extra sauce in the fridge or serve it alongside individual slices of cake.
- Once it is cold, the sauce will have the consistency of dulce de leche but some gentle heat will liquefy it again if you want it to be pourable.
Recipe taken from London Bakes.
Olive Oil Gelato Recipe
Who doesn't love ice cream? Try this homemade gelato recipe with our olive oil...you won't be disappointed! We recommend the delicate variety as it lends a more buttery, rich olive flavor.
Serves 2 to 4
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons water
- 3/4 cup whole milk
- Large pinch salt
- 4 egg yolks
- 1/4 cup plus 2 tablespoons Stamatopoulos & Sons Delicate extra virgin olive oil
- In a medium-size saucepan stir together the sugar, water, milk, and salt and heat until bubbles form around the edge of the pan. In a separate bowl beat the egg yolks until frothy. Continue beating whilst pouring in the combined liquids in a thin stream, then return the mixture to the pan. Carry on stirring with the pan over a low to moderate heat until the custard thickens to a loose custard sauce consistency or reaches 185 degrees Fahrenheit on an instant-read thermometer. (Take your time and take the pan off the heat, if needed, because you don't want to scramble the egg). Immediately pour the custard into a bowl and set the bowl in an ice water bath. Stir until the mixture is cool. Transfer to a lidded container, and refrigerate overnight.
- Whisk in 1/4 cup Stamatopoulos & Sons Delicate extra virgin olive oil in a thin steady stream - the mixture should thicken and turn smooth. Taste the mixture and decide if you want to add the remaining 2 tablespoons oil - the oil flavor will become more prominent as the ice cream ages, so keep this in mind. Churn in an ice cream maker following manufacturer's instructions. Eat right away, or transfer to a container and freeze until ready to eat.
Recipe taken from Food52.