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Food

Delicious Desserts Made with Greek Olive Oil

September 22, 2020

Greek extra virgin olive oil is used in a variety of recipes, savory and sweet, in traditional cuisine. The following dessert recipes demonstrate the sweet side of Greece’s “liquid gold” which helps keep cakes moist and tender and adds a depth of flavor to many tasty treats.

Apple Cake with Greek Olive Oil

1 cup chopped walnuts

3 cups unbleached, all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon Greek sea salt

1 cup Greek extra virgin olive oil

3 large eggs

1/3 cup orange juice

1 teaspoon vanilla extract

2 medium baking apples, peeled, cored, and chopped

Preheat oven to 350 degrees F. Grease a 10-inch tube or bundt pan, sprinkle the chopped walnuts in the bottom of the pan, set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl whisk together the olive, eggs, orange juice, and vanilla extract. Add the wet ingredients to the dry and stir until just combined. Fold in the chopped apples.

Pour the batter into the prepared cake pan and bake in the preheated 350-degree oven for about an hour or until the cake is golden brown and a skewer, cake tester, or toothpick comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the cake pan. Loosen edges with a knife and invert onto wire rack to cool completely before transferring to a cake plate. Serve with your favorite ice cream if preferred.

Orange and Greek Olive Oil Cake

3 1/2 cups unbleached, all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon Greek sea salt

3/4 cup Greek extra virgin olive oil

1 1/3 cups orange juice

2 tablespoons grated orange zest

1/2 cup orange liqueur or Kumquat liqueur from Corfu

Preheat oven to 350 degrees F. Grease and lightly flour a 9 by 13-inch baking pan or a bundt pan, set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the olive, eggs, orange juice, orange zest, and liqueur. Add the wet ingredients to the dry and stir until just combined.

Pour the batter into the prepared cake pan and bake in the preheated 350-degree oven for about an hour or until the cake is golden brown and a skewer, cake tester, or toothpick comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the cake pan. Loosen edges with a knife and invert onto wire rack to cool completely before transferring to a cake plate.

Greek Chocolate Mousse

7 ounces good quality dark chocolate

3 eggs

2/3 cup superfine sugar

1 tablespoon instant coffee dissolved in 1 tablespoon water

2 tablespoons brandy

3/4 cup Greek extra virgin olive oil

Melt the chocolate in a double boiler over medium heat. Make sure the water does not touch the chocolate or it will seize. Allow the melted chocolate to cool slightly. While the chocolate is cooling, separate the eggs, placing the egg whites in the mixing bowl of a stand mixer and beat with the whisk attachment until until the egg whites are frothy. Add 1 tablespoon of the sugar and continue beating until a shiny meringue texture forms with stiff but creamy peaks. Be careful not to overbeat. In a separate mixing bowl, beat the egg yolks with the remaining sugar until pale and thick. Add the coffee dissolved in water and the brandy. Gently fold in the olive oil and the melted chocolate followed by the egg whites until completely combined. Pour the mixture into ramekins for individual servings or into a serving bowl. Refrigerate to set the chocolate mousse for 4 hours or up to overnight.

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