Serves: 6 to 8 • Time: 1 hour
Fear not! While this olive oil cake may have many components and steps, the basic recipe actually a lot easier to make than you’d think. Jamie Bissonnette, curator of the Spain Box, serves the full dish at his restaurant, Toro, though the cake is also delicious on its own served with coffee or tea.
Ingredients
Olive Oil Cake
- 2¾ cups flour
- 1¼ tsp. baking powder
- ¾ tsp. baking soda
- Pinch of salt
- 2 cups sugar
- 4 eggs
- 1¼ cup whole milk
- 1 cup extra-virgin olive oil
- ¼ cup orange juice
- ¼ cup Fernet Branca
Pistachio Purée
- 2 cups pistachios, shelled
- 3 Tbsp. sugar
- Pinch of salt
Sherry Whipped Cream
- 2 cups heavy cream
- ¼ cup dry sherry, preferably manzanilla
- ¼ cup sugar
- Pinch of salt
Mixed Berries
- 2 cups mixed berries, such as strawberries, blueberries, and raspberries
- 1 oz. orgeat (almond syrup)
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. sherry vinegar
- Black pepper
- Thai basil, for garnish
- Marcona almonds, chopped, for garnish
Directions
1. Preheat the oven to 350°F and line a sheet pan with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. In another mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the sugar and eggs. Beat on medium speed until light and fluffy, then add the milk and olive oil and continue to beat until fully incorporated. Beat in the orange juice and Fernet.
3. Using a wooden spoon, mix the dry ingredients into the wet ingredients until fully incorporated. Pour the batter into the prepared sheet pan and bake until golden and a knife inserted into the center of the cake comes out clean, about 12 minutes.
4. MAKE THE PISTACHIO PUREE: Combine the pistachios, sugar, salt, and 2 cups water in a sauce pan and simmer until the nuts become soft. Strain the pistachios and reserve the cooking liquid. Transfer the pistachios to a blender or food processor and purée until creamy. Add the cooking liquid 1 tablespoon at a time until you reach the desired consistency.
5. MAKE THE WHIPPED CREAM: Combine the heavy cream and sherry in a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment and beat until soft peaks form. Add the sugar and salt and continue to whip until stiff.
6. PREPARE THE BERRIES: In a bowl, carefully toss the berries with the orgeat, olive oil, sherry, and pepper.
7. To serve, distribute the pistachio cream onto serving plates. Cut the cake into 1-inch cubes and arrange over the pistachio cream. Spoon the whipped cream onto the cake and garnish with Thai basil and marcona almonds.
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