CategoriesBaking

Lemon Olive Oil Cake with Blueberries and Strawberries

Lemon Olive Oil Cake with Blueberries and Strawberries

A delicious, yet simple lemon olive oil cake for the summer as fresh blueberries and strawberries are in season. This cake is made with our fused lemon olive oil and is a Dairy-free take on the German Sunken Apple Cake (Versunkener Apfelkuchen) but with berries! It is also made with whole grain flour (we used sprouted spelt flour) and maple syrup instead of sugar. You may arrange the berries on top of the batter in a pretty cohesive pattern, or for a more rustic look lay the berries on the batter sporadically. You may use all blueberries or all strawberries. You really can’t go wrong with this.

What you’ll need:

4 Eggs

1/2 cup Maple Syrup

1/2 cup Lemon Olive Oil

1 cup Unsweetened Applesauce

2 teaspoons Vanilla Extract

2 3/4 cups White Whole Wheat Flour or Sprouted Spelt Flour

3 teaspoons Baking Power

1/4 teaspoon salt

1 1/2 cup Blueberries, fresh or frozen

1 1/2 cup Strawberries, quartered

Here’s how:

Preheat oven to 350°. Grease and flour a 9″ springform pan with olive oil. Set aside. In a medium bowl beat the eggs. Whisk in maple syrup, vanilla, applesauce, and lemon olive oil. In a small bowl, mix flour and baking powder. Whisk in liquid mixture, beating to combine. Pour batter into prepared pan. Then top the batter with the strawberries and blueberries evenly, pressing into the batter lightly. Bake for 45-50 minutes or until done when tested with a toothpick. Cool for 15 minutes, then unlock the springform pan and allow it to finish cooling. Enjoy with whipped cream or ice cream!

CategoriesVinaigrettes

Tiramisu-Style Espresso Balsamic Cups

Tiramisu has to be one of my favorite desserts. There’s nothing like layers of coffee soaked sponge cake and creamy mascarpone topped with cocoa powder. Although this is not the traditional recipe, it’s tiramisu revamped! It will still bring a smile. After all, tiramisu does mean “pick me up”. Lady fingers are crumbled together with Ferrero Rocher hazelnut nougat filled chocolates. A food processor is highly recommnended to get that crumbly textured layer. Espresso balsamic is added, giving it a nice coffee flavor with a fruity touch. The traditional recipe calls for raw eggs but this one is eggless, only whipped cream and mascarpone are used. Recipe may be doubled or even tripled to make a trifle. It’s sure to be a crowd pleaser!


Makes eight 5 oz. servings.

What you’ll need:

1 cup heavy whipping cream

8 oz. tub of mascarpone

12 lady fingers

10 Ferrero Rocher hazelnut chocolates

3 tablespoons espresso balsamic

2 tablespoons cane sugar

1 tsp vanilla powder or vanilla extract (non-alcoholic)

Cocoa powder for sprinkling

8  5 oz. clear cups

Here’s how:

Break lady fingers in half. In a food processor, add the lady fingers and 6 Ferrero Rocher hazelnut chocolates. Process on low until you get a crumbly mixture. Add the espresso balsamic and pulse until you get a semi wet crumbly texture. Set to the side. In a mixer, add whipping cream, cane sugar and vanilla. Whip the cream until soft peaks form. Add mascarpone and mix again until evenly distributed. To layer, grab a cup and add a heaping tablespoon full of the lady finger balsamic crumble and then add a scoop (approximately two tablespoons) of the cream. Repeat. Smooth out the last layer of cream. With a strainer-sifter, sprinkle the cream top with cocoa. Cut in half the remaining 4 Ferrero Rochers and lay them face down over each cup. It’s now ready to serve or refrigerate to enjoy later! These cups may also be frozen for another time.