Orange Olive Oil Cake Recipe
corn flour, basil oil, lemon anglaise, whipped ricotta
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Ingredients
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Cake Ingredients
Basil Oil
Lemon Anglaise
Whipped Ricotta
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a bowl, whisk together corn flour, sugar, baking powder, and salt.
- 3
Combine Wet Ingredients
In a separate bowl, whisk together olive oil, orange juice, orange zest, and eggs until well combined.
- 4
Combine Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.
- 5
Bake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Basil Oil Preparation
- 7
Blend
In a blender, combine fresh basil leaves, olive oil, and salt. Blend until smooth.
- 8
Strain
Strain the mixture through a fine mesh sieve to remove solids, and set aside.
Lemon Anglaise Preparation
- 9
Heat Cream
In a saucepan, heat heavy cream until just below boiling.
- 10
- 11
Temper Eggs
Slowly pour the hot cream into the egg mixture, whisking constantly to temper the yolks.
- 12
Cook Anglaise
Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon. Stir in lemon juice and zest.
- 13
Cool
Strain the anglaise through a fine-mesh sieve and cool in the refrigerator.
Whipped Ricotta Preparation
- 14
Whip Ricotta
In a bowl, beat ricotta cheese with powdered sugar and vanilla extract until smooth and creamy.
