Saturday, March 13, 2010
Have been obsessing over the Olive Oil muffin I had at Maialino. Just can't seem to replicate the texture of it... trying to up the oil-quotient, but when I add more oil it takes longer to bake and therefore ends up drier instead of moister...
recipe I have been experimenting with:
Olive Oil Muffins
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 4 large eggs
• 2 teaspoons orange zest
• 2 teaspoons lemon zest
• 2 tablespoons balsamic vinegar
• 2 tablespoons whole milk
• 3/4 cup extra-virgin olive oil
• 2/3 cup sliced almonds, toasted
• Powdered sugar, for sifting
Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.
recipe a friend sent me, which I have yet to try...
Italian olive oil lemon cake
Italian cooks use the highest quality olive oils for baking because of its unique combination of buttery taste and rich
density. This easy, traditional olive oil cake with lemon has a light, but tight crumb and stays moist for days (if it
lasts that long). Countess Romana Bicocchi of Numerouno olive oil estate in Tuscany gave me the recipe last
year, which I adapted using American flour. Serve wedges of this cake midmorning with coffee, in the afternoon
with tea, or after dinner with oranges or clementines.
Butter (for the pan)
Flour (for the pan)
7 eggs, separated and at room temperature
1 1/2cups granulated sugar
1 cup top-quality olive oil
1 cup flour
3 tablespoons cornstarch
1 1/2teaspoons baking powder
Grated rind of 1 lemon
Confectioners’ sugar (for sprinkling)
1. Set the oven at 375 degrees. Butter a 9-inch springform pan and dust it with flour, tapping out the excess.
2. In a bowl using a whisk, beat the egg yolks and gradually beat in the granulated sugar and olive oil.
3. Add the flour, cornstarch, baking powder, and lemon rind. Mix well.
4. In an electric mixer, beat the egg whites until they form soft peaks. Gently fold the whites into the yolk mixture
until no white patches show.
5. Transfer the batter to the pan. Bake the cake for 40 minutes or until the top springs back when pressed with a
6. Let the cake cool. Unlatch the spring and slide the cake onto a flat platter. Sprinkle generously with