Olive Oil Plated Dessert

Pastry

Last week I developed this recipe for a competition I & P Olive Oil Company are running at Leiths; the challenge was to create an Olive oil focused dessert so I just had to enter (anything sweet and I’m there). I came up with this pistachio, cardamom and olive oil tart served with yoghurt cream, powdered raspberries, baked figs and a honey and olive oil dressing… here’s to hoping they like it! Wish me luck!

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For the tart case you will need: 250g plain flour, 140g cold unsalted butter (cubed), pinch salt, 1tbsp caster sugar, 4 egg yolks mixed with 4tbsp cold water

And for the filling: 4 eggs, 180g caster sugar, 200ml olive oil, 8-10 cardamom pods, 100g ground almonds, 100g de-shelled pistachios, pinch salt, handful extra chopped pistachios 

PASTRY

Place your flour, salt, sugar and cold cubed butter in a food processor. Pulse until it resembles fine crumbs.
Tip into a bowl and add 2tbsp + 2tsp of the chilled egg/ water mixture. Vigorously mix with a cutlery knife to form large lumps of pastry. If it still looks dry, add some more liquid 1tsp at a time until you can bring it together completely (it is important to work quickly and efficiently so you do not overwork the pastry).
Once you have bought the pastry together, form a flat, round disc and wrap in clingfilm. Chill for 15 minutes. Meanwhile, very lightly grease a 20cm tart case with butter.
Once chilled, roll out your pastry on a lightly floured surface to a 3mm thickness. Line your tart tin, pushing (but not stretching) the pastry into the corners. Once lined, chill again until firm.
Preheat the oven to 200c (fan). Line the tart case with greaseproof paper and fill with baking beans. Bake for 15-20 minutes until the sides are set. Once set, remove the beans and paper and bake for a further 5-10 minutes until sandy and cooked through. Leave to cool.

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FILLING

Preheat the oven to 160c (fan).
Place the pistachios in a food processor and blitz until fine. Crush the cardamom pods and remove their seeds, then grind in a pestle and mortar until you have a course powder.
Whisk the eggs and sugar using electric beaters until pale and thick. Add the olive oil and whisk again until combined.
Tip in your ground almonds, blitzed pistachios, half the cardamom and the pinch salt. Whisk again to incorporate all the ingredients then taste- add more cardamom if it is too mild (I recommend doing this as too much cardamom can be overpowering).
Spoon the filling into the cooled tart case until almost full. Sprinkle on the spare chopped pistachios. Bake for 25-30 minutes until set and golden.
Leave to cool.

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For the yoghurt and vanilla cream you will need: 100ml double cream, 200g natural yoghurt, 1 vanilla pod

And for the baked figs: 6 figs, 2tbsp olive oil, 2tbsp honey, pinch cinnamon

The drizzle: 4tbsp honey, 4tbsp olive oil

Extras: 50g pistachios, 3tbsp freeze dried raspberries, edible flowers

ACCOMPANIMENTS

For the baked figs, preheat the oven to 180c. Quarter the figs and place on a baking tray. Drizzle over the olive oil and honey and sprinkle on the cinnamon. Bake for 10 minutes.

For the yoghurt and vanilla cream, very lightly whip the double cream with the seeds of the vanilla pod (until only slightly thickened). Add the yoghurt and stir until smooth. It should have a fairly loose consistency and should not be thick.
For the honey and olive oil drizzle, simply combine the honey and oil in a small bowl, then set aside.

For the last accompaniments, just roughly chop the pistachios (these add a pop of colour) and grind the freeze dried raspberries in a pestle and mortar until fine (these add a lovely sweetness).

TO SERVE

Cut the tart into your desired shape and spread some of the cream onto the plate. Place the tart and figs on top, sprinkle on some raspberry dust and chopped pistachios then drizzle with the olive/honey oil. Garnish with edible flowers, such as violas.

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I hope you like this recipe as much as my family do- I’ve shared 2 presentation ideas too (I couldn’t decide which one I preferred!).

Enjoy!

Easter Layer Cake

Cakes

This carrot cake with a hint of zesty freshness is ideal for Easter events; it’s a real crowd pleaser and people always ask for the recipe, so here it is!

CARROT CAKE

For the sponge you will need: 400g grated carrot, 3tbsp finely chopped stem ginger, zest 1 lemon, zest 1 orange, 4 eggs, 2tsp vanilla, pinch salt, 400ml vegetable oil, 150g light brown soft sugar, 100ml buttermilk, 300g caster sugar, 550g plain flour, 3tsp baking powder, 2tsp bicarbonate of soda, 2tsp cinnamon, 2tsp ginger

Preheat the oven to 180c (fan) and line three 18cm cake tins with baking paper.
Whisk the carrot, ginger, zests, eggs, vanilla, salt, vegetable oil, light brown sugar and buttermilk in a large jug, until smooth.
Sift the caster sugar, plain flour, baking powder, bicarbonate of soda and spices into a large mixing bowl. Make a well in the centre and pour the wet egg mixture in.
Gently stir until the dry and the wet ingredients are thoroughly combined. Be sure to scrape any run away ingredients down the sides of the bowl and fully incorporate them into the mixture too.
Divide the cake mix evenly into the prepared tins. Bake for 30-40 minutes or until a skewer comes out clean when inserted. Do not open the oven until at least 30 minutes have passed.
Leave to sit in their tins for 10 minutes once baked then remove and place on a wire rack to cool completely.

For the cream cheese frosting, you will need: 700g icing sugar, 250g cream cheese, 85g butter, a few drops milk

Mix the icing sugar together with the butter with a hand held electric whisk until a powdery breadcrumb-like consistency is achieved.
Now gradually add the cream cheese and mix like mad until it is thick but spreadable. If you like, add the zest of one lemon for a fresh twist.
Add a little milk to alter the consistency if it’s too stiff.
Spread some cream cheese frosting on the first sponge then pop the second on top. Repeat this process and you will be left with a three layer cake sandwiched with frosting. For a professional finish, cover the entire cake with the remaining cream cheese mixture. Use a wet palette knife to smooth the icing down. Now your cake is ready for the decoration.

CARROT CAKE 2

For the additional decoration, you will need: 200g caster sugar, 100g chopped walnuts, few hazelnuts

To achieve the neat line of chopped walnuts, wrap some baking parchment neatly around your cake, leaving 2 inches spare at the bottom. With the palm of your hand, press the walnuts into the cream cheese frosting around the circumference of the base. Remove the baking paper and use a palette knife to create vertical lines all around the remaining cream cheese covered area.

For the spirals, place the caster sugar in a deep bottom pan over a medium heat. Do NOT be tempted to stir it, just wait for it to melt and turn a golden amber colour. Don’t leave it for any longer than this or it will quickly burn. Remove from the heat and leave for a few minutes until the consistency is sticky and slightly thick. Once this consistency is achieved, lightly oil a wooden spoon handle and, with a fork, gather up some of the caramel to mould around it- this should form a spiral shape. Leave for a few moments to harden then remove from the spoon carefully and place around the edges of the cake (as in the above photograph).
If the caramel hardens too much just return to the heat briefly to soften again.
Dip the hazelnuts in any left over caramel and pile in the centre of the cake.
If you don’t feel like attempting the sugar work, just scatter nuts over the top or buy some carrot shaped cake toppers!

Enjoy!