Summer fruit tart
Extra-virgin olive oil is as delicious in desserts as it is in savoury dishes. Satisfy your sweet tooth with our dairy-free treats.
Strawberry, amaretti & nectarine tart
Serves 8 Cost per serve $1.00 Hands on time 15 min, plus chilling time Cooking time 35 min dairy free
25g amaretti biscuits, crushed 1 tablespoon almond meal 1 x 250g punnet strawberries, hulled, halved 2 nectarines, stones removed, cut into thin wedges 1 tablespoon strawberry jam, warmed
Olive oil pastry
1 cup plain flour ¹⁄³ cup wholemeal flour 2½ tablespoons icing sugar ¼ cup mild extra-virgin olive oil 1 egg, lightly beaten 1 Preheat the oven to 160ºC. Line a large baking tray with baking paper. 2 Make olive oil pastry: Place the flours and icing sugar in a food processor and pulse to combine. Add the olive oil and process until the mixture resembles fine breadcrumbs. Gradually add 2–3 tablespoons of chilled water until mixture just comes together. Form the pastry into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. 3 Place the pastry disc on a large piece of baking paper and roll disc out to a large circle about 30–35cm in diameter. Transfer the paper and rolled pastry to prepared baking tray. 4 Combine crushed amaretti and almond meal. Sprinkle evenly over the pastry base, leaving a 2cm border. Top the pastry with halved strawberries and nectarine slices. Fold pastry edges over to form a border. 5 Brush edges of the pastry with the beaten egg. Bake the tart for 30–35 minutes, or until the pastry is golden and crisp. Brush the top of the tart with 1 tablespoon of warm strawberry jam. Serve.
Orange almond syrup cake
Serves 10 Cost per serve $0.70 Hands-on time 25 min Cooking time 35 min dairy free
2 eggs, separated ½ cup honey Zest of 2 oranges ½ cup fresh orange juice ¹⁄³ cup mild extra-virgin olive oil 1 cup plain flour 2 teaspoons baking powder ½ teaspoon ground cinnamon ½ cup almond meal 1 tablespoon natural flaked almonds, toasted
Zest and juice of 2 oranges 2 tablespoons honey
1 Preheat the oven to 150ºC. Lightly spray a 20cm round cake tin with oil. Line base and sides with baking paper. Combine the egg yolks, honey, orange zest, juice and olive oil in a large bowl; whisk until well combined.
2 Sift the flour, baking powder and cinnamon together. Gently fold flour mixture and almond meal into the egg mixture.
3 Beat egg whites in a separate clean bowl until stiff peaks form. Gently fold the egg whites, in batches, into cake batter until just combined. Pour the cake batter into prepared tin. Bake for 30–35 minutes, or until golden and a skewer inserted into the centre comes out clean.
4 Meanwhile, make the syrup: Combine all ingredients in a small saucepan and bring to the boil over a medium heat, stirring to dissolve the honey. Reduce heat and simmer until reduced by half.
5 Transfer cake to a wire rack and brush the top of cake with warm syrup. Scatter with almonds. Serve warm or at room temperature.
Makes 24 Cost per serve $0.30 Hands-on time 25 min Cooking time 10 min
¼ cup mild extra-virgin
olive oil 2 teaspoons lime zest 2 eggs ¼ cup caster sugar 2 tablespoons lime juice ² ⁄³ cup plain flour 1 teaspoon baking powder Icing sugar, for dusting
1 Preheat oven to 160ºC. lightly spray a 12–hole madeleine tin with oil. Combine olive oil and zest in a small bowl. Set aside for 15 minutes to infuse. 2 Beat eggs and sugar in a large bowl using electric beaters until thick and pale. add the infused oil and the lime juice; beat until mixture is just combined. 3 Sift the flour and baking powder together. Gently fold flour mixture into egg mixture, in 3 batches, until just combined. Place mixture in fridge for 10 minutes. 4 Spoon mixture into prepared tin. Bake for 10–15 minutes, or until golden and firm to touch. transfer from the tin to a wire rack. Set aside to cool. dust with icing sugar, to serve. Cook’s tip you can make these madeleines in round-bottomed patty cake tins. the recipe will then make 16.
Orange almond syrup cake