Sweet and smooth

The Star Malaysia - Star2 - - TASTE -

THIS recipe comes from Ten­der Greens, a restau­rant with sev­eral branches in the United States which spe­cialises in fresh, healthy, chef-in­spired, farmer’s mar­ket sen­si­ble dishes. Th­ese moist and ten­der lit­tle cakes are not too sweet and bright with cit­rus flavour. — Los An­ge­les Times/McClatchy-Tri­bune In­for­ma­tion Ser­vices

Ten­der Greens’ Cit­rus Olive Oil Cake

Makes about 1½ dozen cup­cakes 2 eggs at room tem­per­a­ture About 1½ cups (311g) su­gar 1 cup whole milk 1 cup good qual­ity olive oil Zest of 2 or­anges, or cit­rus fruits of your choice, plus more for gar­nish 1½ cups (170g) flour ¼ tsp bak­ing pow­der ¼ tsp bak­ing soda ¼ tsp salt Heat the oven to 180°C. Grease muf­fin tins.

In the bowl of a stand mixer fit­ted with the whisk at­tach­ment, beat the eggs and su­gar to­gether un­til pale and thick, about four min­utes.

In a sep­a­rate bowl, com­bine the milk, olive oil and cit­rus zest. With the mixer run­ning, slowly add to the egg mix­ture, scrap­ing the bowl down once while mix­ing to make sure all of the in­gre­di­ents are in­cor­po­rated.

In a sep­a­rate bowl, whisk to­gether the flour, bak­ing pow­der, bak­ing soda and salt.

Over low speed, slowly add the dry in­gre­di­ents to the egg mix­ture, scrap­ing down the bowl once again while mix­ing to make sure the dry in­gre­di­ents are fully in­cor­po­rated.

Spoon the bat­ter into the lightly greased muf­fin tins, fill­ing each cup about three-fourths of the way full.

Bake the cakes un­til a tooth­pick in­serted in the cen­tre comes out clean, 18 to 24 min­utes, ro­tat­ing the muf­fin tins half­way through bak­ing for even heat­ing.

Cool the cakes com­pletely, then dust lightly with pow­dered su­gar and sprin­kle over ex­tra cit­rus zest be­fore serv­ing.

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