ALMOND OLIVE OIL CAKE

I made this olive Oil Almond Cake for the Italian class party. I adapted it from an Almond Olive Oil Citrus Cake that Giada Laurentis made on her show Everyday Italian. Instead of chopped almonds I used raw almond meal, and I try to use blood oranges or grapefruit, when available for the zest. I subsitute soy milk to make it dairy-free and I usually add some orange liquor like triple sec or Gran Marnier to make it more citrus flavored. I didn't have any on hand so I added some almond extract to bring out the almond flavor more. I also don't do the citrus compote Giada's recipe calls for. Instead I just put some powdered sugar on top. It turned out great. It really has become a go-to cake in my family because its easy to make, pretty light and we love olive oil. And if you are feeling like citrus just add the Gran Marnier or Orange Extract or if you want more almond flavor, go with the Almond extract. And if you're feeling totally wild, just add it all! Its a really flexible cake on flavor and it has a light but dense texture because of the almond meal.

ALMOND OLIVE OIL CAKE

1 1/2 C. Flour

2 tsp. baking powder

1/2 tsp. salt

1 C. sugar

3 large eggs

2 tsp orange zest (i like to use blood orange or even grapefruit)

2 tsp lemon zest

1/4 C. soy milk

3/4 C. of Extra Virgin Olive Oil (use the good stuff)

2/3 C. raw almond meal

1 tsp almond extract (optional)

1 TBSP Gran Marnier or any orange flavored liquor

Powdered Sugar

Preheat oven to 350 degrees. Use cooking spray to grease and 8-in cake pan. Whisk the flour baking powder and salt in one bowl. In another bowl beat the sugar, eggs, zest almond extract and orange liquor. Then beat in the soy milk then the olive oil. Stir the flour in until combined, then add the almond meal. Bake 35-45 min at 350 degrees. Let stand for a few minutes then flip onto a cake stand. If you want you can cut the crown of the cake to make it lay flat on the cake stand, but you run the risk of having a leaning cake if you don't cut straight. Once cooled, sift powdered sugar on top.

(photo ©Jennifer Galatioto)

Sorry Todd and Nicole...

Correction: For the Pasta with Garlic and Oil Recipe I mistakenly wrote 2 TBSP of red chili flakes when I meant 2 tsp. Big difference when you're bringing on the heat. Unless I am baking I don't measure exactly, but 2 TBSP of red pepper flakes was an obvious typo and poor Todd and Nicole learned the hard way. Sorry guys! I owe you a bowl of pasta...

FAST PASTA WITH GARLIC AND OIL

Pasta should be simple. I made this literally 10 minutes before I had to leave for my weekly Italian class and ate it standing up while putting on my rubber rain boots. This is a variation on classic Pasta with Aglio e Oglio (Garlic and Oil) 

FAST PASTA WITH GARLIC AND OIL

2-3 TBSP Extra Virgin Olive Oil

1-2 tsp of peperoncino (red pepper flakes)

2-4 cloves of garlic

1 TBSP Tomato Paste or fresh chopped tomatoes (optional - I like it for color)

1/2 lb. spaghetti

Chopped parsley

Chopped Cilantro (optional and not a traditional Italian herb, but delicious!)

1/2 lemon juice (optional)

grated cheese (parmesian, locatelli or pecorino romano)

Salt and Fresh Ground Pepper

 

While the pasta is boiling in generously salted water, sautee the olive oil, garlic, tomato paste and peperoncino, for less than 2 minutes. If you want a very strong garlic flavor, do not sautee the garlic at all. Leave it raw and add it with the parsley. When the pasta is al dente, strain it and toss it with the olive oil mix, the chopped parsley and cilantro, raw garlic if you prefer, the juice of 1/2 of a lemon, grated cheese and salt and pepper to taste. 

This is a nice summer recipe with fresh ripe tomatoes (which I had in the fridge but forgot to add! Salsa anyone?)

YOU PUT THAT IN YOUR OATMEAL?

Is it just me or does apples and cinnamon in your oatmeal make you gag? Next time you want to go savory instead of sweet in the morning, try drizzling Extra Virgin Olive Oil and Sea Salt onto your oatmeal. Not only does the flavor of the olive oil hit home, but the texture of the sea salt makes it a little fancy. This works as deliciously with Cream of Wheat. I learned this basic from Rocco. He puts olive oil on everything, and lots of it. I think his car runs on olive oil. 

Cow Salt Lick: Fishes Eddy