Olive oil, Meyer lemon, vanilla bean cake with a French ginger liqueur, Meyer lemon glaze and bitter chocolate.
Wow! I haven't posted anything all year. Actually, I can't think of a better way to open up a new set of 2011 posts with fresh lemon, pure olive oil, and some brand new inspiration.
I had a lovely weekend. I hope you did too. My
Yep, I went to the farmers market this weekend. YAY! Can I just say though, that I love this place! It's super inspiring and exciting. Every time I go to the FM, I get a new lease on
For Christmas, my sweet mother had an olive oil basket sent to me from a olive oil and fine foods company based in Los Olivos, California. To me, the best olive oil would be green, murky, and have that deep, rich olive oil smell. Mmmmmm. I mean that's the best artisan oil fresh from Italy right. I have said before how olive oil is pure gold in the kitchen. But, there are so many uses for olive oil dating waaay back, it's really interesting.
My mom also sent me a very cool book called The Passionate Olive.
Olive Oil Cake
French Ginger Liqueur
Valrhona Bitter chocolate (85% cocao)
Try baking the following. It won't let you down and is very easy. Sorry my pictures aren't that great. I baked at night and couldn't get good lighting or be bothered with the fuss of perfect pictures.
Recipe makes 38 minis or about 20 regular cupcakes
1 3/4 cup flour
1 tbs and 1 tsp baking powder
3/4 cup sugar
1/2 tsp vanilla bean powder (if you don't have this, use vanilla extract and add it with your wet ingredients)
1 tsp ground ginger
Zest of one Meyer lemon
3 eggs, room temp
3 tbs milk
1 tbs Meyer lemon juice
1 stick minus 1 tbs melted butter
1/2 cup and 2 tbs extra virgin olive
-Preheat oven to 350F
-Mix the butter and olive oil in a small bowl and set aside.
-In a large mixing bowl, Sift and whisk flour, baking powder, sugar, vanilla bean powder, and ground ginger.
-Usinings an electric mixer:
-Add lemon zest, then one egg at a time, then milk, then Meyer lemon juice.
-Slowly pour in the butter and oil mixture.
-Mix well but don't over mix either. You should have a smooth batter perfect for scooping into cupcake papers.
-Bake minis for 10, regulars about 15-18 minutes or until the toothpick comes clean yada, yada, yada.
-Let cool, then slowly pour about a 1/2 tsp of ginger liqueur on the cupcake and let it soak in.
Then frost with icing and melted chocolate.
Ivy's Ginger Liqueur and Meyer lemon icing Recipe
1 tbs water
1 tbs honey
2-3 cups powdered sugar- I know it seems like a lot. You gotta do it on this one if you want a white frosting/glaze.
2 tbs Meyer lemon juice
1/2 a shot of ginger liqueur
1 tbs Meyer lemon zest.
-Whisk all ingredients together until you get your desired consistency.
-Dip or glaze cooled cupcakes. Beware the frosting will drip if you don't want this, let them dry faster in front of a fan.
-Drizzle with half a melted Valrhona chocolate bar, and sprinkle lemon zest to garnish.
-Store at room temp for a couple days at most.
So there you have it. They were moist and delicious! By themselves they could be a substitute for cornbread served with chili. And with icing and chocolate they are homemade gourmet cupcakes.