Vanilla olive oil cake

Taste & Flavors - - IN SEASON -

Serves 4-6 Prepa­ra­tion 20 min­utes, plus frost­ing and dec­o­rat­ing for the semi-naked cakes Cook­ing 30 to 40 min­utes

IN­GRE­DI­ENTS

• 250g plain flour • 2 tsp bak­ing pow­der • ½ tsp salt • 280g caster sugar • 120ml olive oil • 1 tsp vanilla ex­tract • 160ml whole milk • 3 large eggs • Zest of 1 le­mon For the vanilla but­ter cream • 140g but­ter, un­soft­ened • 280g ic­ing sugar • 1-2 tbsp milk

PREPA­RA­TION

• Pre­heat oven to 180°C. • Grease and line 3 – 15cm bak­ing tins. • In a bowl, sift the flour, bak­ing pow­der and salt. • In a mix­ing bowl with a pad­dle at­tach­ment, beat the sugar, olive oil, and eggs un­til you have a light, fluffy cream, about 3 to 5 min­utes. • Pour in the milk and the eggs, stop­ping the mixer and scrap­ing down the bowl as nec­es­sary. • Turn down the speed on the mixer and slowly add the flour mix­ture. Slowly add the flour mix­ture un­til it is evenly in­cor­po­rated, stop­ping the mixer and scrap­ing down the bowl as nec­es­sary. Fold in the le­mon zest.

Pour the bat­ter into the pre­pared pans. Bake for 30 to 35 min­utes, or un­til the sides are set and the top of the cake still looks slightly moist. A skewer in­serted into the cen­ter should come out clean or with just a few crumbs on it. Let cool in the pan on a wire rack for 10 min­utes. Re­move from the cake pans and cool com­pletely at room tem­per­a­ture. For the vanilla but­ter cream, in a bowl with a pad­dle at­tach­ment beat the but­ter in a large bowl un­til soft. Add half of the ic­ing sugar and beat un­til smooth. Add the re­main­ing ic­ing sugar and one ta­ble­spoon of the milk and beat the mix­ture un­til creamy and smooth. Beat in the milk, if nec­es­sary, to loosen the mix­ture.

Cake As­sem­bly Place a cake on a turntable or chop­ping board. If the top of your cake is not flat, use a ser­rated knife to level it so each layer will sit flush with the next. With one hand firmly on top of the cake, run a ser­rated knife around the cen­tre, mark­ing it where you in­tend to cut. To slice evenly, con­tinue to hold your knife level and gen­tly saw into the mark you have made while turn­ing the cake in front of you, grad­u­ally cut­ting deeper un­til you reach the end of the cake. Re­peat with re­main­ing cakes to make sure they are all even.

Turn it baked side up and set it aside. Pre­pare the re­main­ing lay­ers in­di­vid­u­ally be­fore stack­ing to avoid the fill­ing squeez­ing out at the sides as you as­sem­ble them. Spread a lit­tle but­ter cream on a cake board the same size as your tier and stick the bot­tom cake layer on top of it. Spread the top of each of two cut cake lay­ers gen­er­ously with but­ter cream, right to the edge. Fin­ish with the evenly-baked base for the top tier. Add a gen­er­ous amount of but­ter cream on top layer and all around the edges. Us­ing a scraper, go around the cake re­mov­ing the ex­cess but­ter cream.

For the mar­ble ef­fect, use both the vanilla and choco­late but­ter cream around all the edges and top of the cake and scrape all around the cake to re­move any ex­cess but­ter cream. Top the cakes with your choice of fresh flow­ers or berries.

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