ChezCindy: Citrus Olive Oil Cake

This simple citrus olive oil cake is an elegant treat all by itself.  Serving it with berries heightens the citrus flavor while adding beautiful color to the golden cake.  The olive oil contributes a pleasant flavor also keeping the cake moist much longer than butter does.  Be sure to use a lighter fruity olive oil and not one that is pepper-forward.  

Citrus Olive Oil Cake 

1 1/2 cups extra virgin olive oil

3 large eggs, room temperature
1 1/4 cups whole milk
zest and juice of 1 large lemon
zest and juice of 1 large orange
1 1/2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 325 degrees.  Using a 9-inch springform pan, lightly butter and flour the bottom and sides of the pan, or evenly spray with baking spray.  Line a sheet pan with parchment paper, setting the springform directly onto the parchment.  Set aside.

Working with a stand mixer fitted with the whisk attachment, combine the olive oil and eggs, whisking until smooth.  Add in the milk, lemon juice and zest, orange juice and zest, and the sugar.  Whisk until combined and smooth.  

Combine the flour, salt, baking powder and baking soda in a separate small bowl, whisking to combine.  With the mixer turned off, add the flour mixture to the bowl of the stand mixer, gently whisking until just combined.  Scrape down the sides and the bottom of the bowl, whisking again for just a minute.  Transfer the mixture to the prepared springform pan.  Place the sheet pan with the filled springform into the preheated oven, baking for 80-85 minutes.  As the time comes close to 70 minutes, check the top of the cake to be sure it is not browning too quickly before the cake is done.  If so, place a large sheet of foil loosely over the springform to prevent excess browning.  Test the cake for doneness at 75 minutes to gauge the baking time.  The cake-tester or toothpick should come out clean with just a few crumbs attached.  Continue baking at 5-minute intervals until the cake is fully baked.  Remove from the oven, allowing it to cool completely before removing the outer ring of the springform pan.  Serve with fresh berries if desired.  

ChezCindy: Zucchini & Burrata Crudo

 

There can never be too many recipes for zucchini.  If you are looking for a new idea, try this simple dish of thinly sliced raw zucchini topped with Italian seasoning and fresh burrata cheese.  Crudo is mostly associated with raw fish dressed with similar seasoning and olive oil.  This recipe takes a playful approach using raw zucchini.  Refreshing as a first course or even added to a buffet spread at your next gathering of family and friends.    

Zucchini & Burrata Crudo

 2 medium zucchini
1 teaspoon flaked sea salt, divided
1/2 teaspoon crushed peppercorns
1 teaspoon lemon zest from 1 large lemon
1 large burrata cheese ball, drained
1/4 cup basil leaves, lightly torn
1/4 -1/3 cup extra virgin olive oil

Using a mandolin, thinly slice the zucchini into rounds.  Scatter the zucchini onto a large serving platter.  Sprinkle the zucchini with 1/2 teaspoon flaked sea salt, crushed peppercorns, and lemon zest.  Tear the burrata cheese into bite size pieces over the zucchini.  Scatter the torn basil leaves and remaining sea salt over the zucchini and cheese, generously drizzle with olive oil.  Serve at room temperature.