We can thank our food blogger friends this holiday season for delivering to us a bundle of terrific baking recipes ranging from cakes to breads. Here’s the second batch we received as part of our focus this month on baking with extra virgin olive oil. It will satisfy chocolate lovers and those who are are gluten-free.
You may recall we got these recipes after we challenged some talented food bloggers to create baking recipes using our olive oil and flour from our baking pals at Bob’s Red Mill Natural Foods. The bloggers delivered big time, including the recipes below.
Blogger Christen Waller, who pens the fine blog life:styled, created this chocolate cake with a savory twist using our Arbosana olive oil (which goes well with chocolate) as well as all-purpose and millet flours from Bob’s Red Mill. She adds 1-1/2 tablespoons of chopped fresh rosemary. Waller gives the cake a crunchy, sugary top by spooning 2 tablespoons of sugar into the bottom of the bundt pan before adding the batter. (Click here to see the recipe.)
“I have a standard few things that I make every year during the holidays. My most favorite is … cinnamon bread!” declares Sarena Shasteen, the creative talent behind the excellent blog The Non-Dairy Queen. She says this bread is perfect to “package up for traveling, and it only gets better when it sits over night!” It features Bob’s Red mill white rice, brown rice and buckwheat flours. You can bake the bread in a 9-inch by 5-inch loaf pan or in mini loaf pans. (Click here to see the recipe.)
This Latin-themed cake packs some heat in the form of cayenne. “The cayenne in the recipe gives this cake a little kick, while the combination of whipped egg whites, olive oil and almond meal flour give this dense, flourless cake an unparalleled moistness and delicate crumb,” says Vanessa Nix, the witty creator of The Groovy Foody blog. She says her travels through Italy inspired this gluten-free cake. There, she came across dense olive oil cakes made with almond meal. For this recipe Nix used Bob’s Red Mill almond meal/flour and our Arbosana oil. (Click here to see the recipe.)
This rich chocolate cake (in the photo at the top) delivers an intriguing twist: fresh figs. “I found myself wanting to combine the bright fruity flavor of fresh figs along with the earthy depth and acidity of cocoa,” notes the anonymous San Francisco pastry chef who pens the lovely blog pastry studio. “To make a good union even better, I invited some spices to liven up the pairing.” The spices: cinnamon, allspice, and nutmeg. The pastry chef decided at the last minute to pass on the use of a “gooey” chocolate glaze. “I wanted the gorgeous fruit and the complexity of the spices to take center stage, so this is a very dressed down cake but a beauty nonetheless.” (Click here to see the recipe.)
Your friends at California Olive Ranch