Persian Lime Olive Oil

Persian Lime Olive Oil Cake

Persian Lime Olive Oil Cake

Recipe Created by Chef Meghan Synco

 

Prep Time:  35 minutes

Cook Time:  50 minutes

Difficulty:  Medium

PERSIAN LIME OLIVE OIL CAKE 

with Macerated Blackberries


CAKE DRY INGREDIENTS

  • 1 C  Sugar 
  • ¼ C  Sugar (extra) for pan and topping
  • 3  Large Organic Eggs 
  • 1 ½ C  Cake Flour
  • ½ C   Almond Flour 
  • ½ tsp  Salt  
  • 1 ½ tsp  Baking Powder
  • ½ tsp  Baking Soda

*Chef Note: If Almond Flour is not present, substitute with Cake Flour.

CAKE WET INGREDIENTS

  • 3  Large Organic Eggs
  • 1 C  Persian Lime Infused Olive Oil
  • 3 Tbsp  Fresh Lime Juice
  • 1 Tbsp  Grated Lime Zest
  • 2 tsp Vanilla Extract
  • 3 Tbsp  Grand Marnier, Sherry, or Sweet Vermouth

*Chef Note: If citrus is not present, substitute Aged White Balsamic Vinegar. *Water or milk may be substituted for the liquor. 

MACERATED BLACKBERRIES

SPECIAL TOOLS

  • 9  inch Springform Pan
  • 1 Electric Mixer
*Chef Note: Feel free to use your muscles, if you dare.




Macerated Blackberries

1)  Prepare your Macerated Blackberries 

Prepare your macerated Blackberries first to allow them to break down naturally. In a medium bowl whisk Blackberry Ginger Aged Dark Balsamic Vinegar with Granulated Sugar until combined. Add Fresh Blackberries and gently toss to coat evenly with sweetened Aged Balsamic. Cover berries and refrigerate for up to an hour. *Photo by Tomasz Olszewski on Unsplash

2)  Prepare Cake

To prepare the cake, place rack in center of oven preheat to 375 degrees. Lightly grease and sugar the 9 in Springform Pan with Persian Lime Infused Olive Oil or cooking spray and ¼ C Granulated Sugar. Shake excess sugar out and set the pan aside.

3)  In a Medium Bowl

In a medium bowl, mix all Flour, Baking Powder, Baking Soda, and Salt. Whisk to combine and eliminate any lumps. Set dry ingredients aside. In a small bowl, mix Lime Juice, Lime Zest, Vanilla Extract, and Liquor. Whisk to combine and set wet ingredients aside.

4)  Combine Wet Ingredients

Using an Electric Hand or Stand Mixer with the whisk attachment, whip Sugar and Eggs on high to incorporate air until mixture is light and pale in color, 3-5 minutes. With mixer on medium speed, slowly drizzle Persian Lime Infused Olive Oil and beat until incorporated and mixture is thick and creamy. Add remaining wet ingredients from small bowl, Lime Juice, Lime Zest, Vanilla Extract, and Liquor.

Let Cake Cool
Get Ready for Sugar
Beautiful

5)  Combine Dry Ingredients

 With mixer on low speed, add half of the dry ingredients. Mix until incorporated and stop mixer. Scrape down sides and bottom of bowl with rubber spatula. Add remaining dry ingredients and mix on low until incorporated. Scrape down sides and bottom of bowl with rubber spatula. Mix on low to eliminate all lumps. *Chef note: Be careful not to over mix the batter and breakdown all of the air bubbles you initially whipped in.

6)  Bake

Turn batter into the prepared cake pan and sprinkle top with even layer of Granulated Sugar. Bake for 40-50 minutes. Bake until top is dark golden brown, center is firm and springs back with lightly pressed, and a toothpick inserted into the center comes out clean.

7)  Let Cake Cool 

Transfer pan to a cooling rack and let cool for 20 minutes. Run butter knife around the edge of the pan to loosen the cake. Turn cake out on to wire rack to cool completely. *Chef note: This cake actually gets better as it sits. Plan to prepare this one day before it is needed. Wrap tightly in plastic wrap to hold overnight.

8)  Serve 

To serve, place cake on platter and sprinkle with powdered sugar. Gently mix Macerated Blackberries with a fork to break them up, only a little bit. If serving by the slice, spoon desired amount of berries and enjoy! If serving whole cake, place ¾ C of berries in the center of the cake and display. Reserve extra berries for individual slices.

Macerated Blackberries

PRODUCTS USED IN THIS RECIPE

blackberry ginger aged dark balsamic vinegar

BLACKBERRY GINGER AGED DARK BALSAMIC VINEGAR

The flavor of ripe blackberries and the bite of fresh grated ginger come together in this aged dark balsamic, forming an unlikely balanced duo. The natural sweetness of the balsamic lends itself to the blackberry notes, while the kick of ginger perks up your senses. Magnificent on micro green salads with fresh lemon juice. Even better reduced over pepper-crusted pork tenderloin.

Persian Lime Infused Olive Oil

PERSIAN LIME INFUSED OLIVE OIL

Persian limes, introduced to the Mediterranean from Persia, have a distinct citrus aroma with tender fruit. The piquancy of lime juice is married with extra virgin olive oil to create this infused oil. Add an extra citrus note to salad dressings, marinades, and fish. Outstanding in Asian and Mexican-style dishes, like Pad Thai and street tacos. 


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