Get it while you can! Aromatic Frantoio, is the only oil we have left in stock now

Posted by Glenys Rowe on

Right now in June 2019, as we prepare to pick and process, we have only our delicious Frantoio oil left, which rather makes a mess of our fulsome website, but bear with us as we learn the intricacies of website management- you can't be good at everything, and we are VERY good at growing olives and making oil.  

The Frantoio olive is originally a Tuscan olive and very very good for all manner of Italian cooking, even cakes.  If you are adventurous, try this delicious recipe for an Italian Orange Cake:

Ingredients:

  • Light olive oil and flour for prepping the pan
  • 1 1/2 cups plain flour
  • 1 1/4 cups caster sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon bi-carb soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup orange juice 
  • 2 teaspoons grated orange zest
  • 2/3 cup Frantoio olive oil
  • Icing sugar, for dusting

Method

  1. Use the oven rack in the centre of the oven, and preheat the oven to 375°F or just over 190 degrees C. Lightly grease and flour a 9" springform pan with the olive oil and flour. Shake out the excess flour, and set the pan aside.  ( Don't be tempted to skip this step- it's a really great idea for all cakes that you want to rise well.  The flour molecules act like a ladder for the cake mixture to climb up - welcome to one of those interesting chemistry facts that will change your kitchen practices for ever!) 
  2. Place the flour, sugar, baking powder, bi-carb soda, and salt in a large mixing bowl and whisk to combine. Add the eggs into the bowl with the orange juice, zest, and olive oil. Mix with a wooden spoon until well combined, or mix with an electric mixer on medium speed until smooth and combined for just 1 to 2 minutes.
  3. Turn the batter into the prepared pan, and place the pan on a  baking tray in case your springpan leaks.  Place the pan in the oven, and bake until the cake is well browned and the top springs back when lightly pressed with a finger, 38 to 42 minutes.
  4. Remove the pan from the oven. Let it rest on a wire rack for 20 minutes. Run a knife around the edges, unsnap the side, and let it rest on the rack until cool, 30 minutes more.
  5. To serve, run a sharp knife or a flat palette knife underneath the cake to remove it from the bottom of the pan. Place the cake on a plate, dust with icing sugar, if desired, and slice and serve.  I often use a paper doyley to make a pattern with the icing sugar which looks pretty if you have a special occasion. But this is a good, moist plain cake for every day as well.

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