Toasted Olive Oil Cake

Corto Olive Oil, Lemon Curd, Blueberry Jam, Peaches, Olive Oil Powder, Wildflowers

Chef Tavel Bristol-Joseph of Canje | Austin

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Adapted by StarChefs | september 2023

INGREDIENTS

Olive Oil Cake:
400 grams all-purpose flour
80 grams Mediterranean flour
224 grams almond flour
2 tablespoons baking powder
4 teaspoons kosher salt
12 eggs
600 grams granulated sugar
452 grams Corto TRULY 100% extra virgin olive oil
496 grams orange juice
Zest of 2 oranges

Lemon Curd:
2 cups granulated sugar
6 eggs
2 egg yolks
¾ cup lemon juice
Zest of 2 lemons
½ pound unsalted butter, cubed

Olive Oil Powder:
200 grams Corto TRULY 100% extra virgin olive oil
100 grams Maltosec
2 grams kosher salt

Blueberry Jam:
4 pounds blueberries
1 cinnamon stick
2½ cups granulated sugar
3 tablespoons cornstarch, dissolved in 2 tablespoons cold water

To Assemble and Serve:
Peaches, diced into ¾-inch cubes
Wildflowers

METHOD

For the Olive Oil Cake:
Heat oven to 350°F. In a mixing bowl, whisk together flours, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs on low speed to break apart. Increase speed and slowly add sugar and olive oil, Mix 1 minute on medium speed. Decrease speed and stream in orange juice and zest. Scrape down the sides of the bowl as needed. Add flour mixture and mix on medium speed until just combined. Transfer batter to a prepared rectangular cake pan and bake 30 minutes, or until a toothpick inserted comes out barely clean. Remove from oven and drizzle with additional olive oil. Cover the pan with plastic wrap and let cool, making sure to not let the plastic wrap tough the top of the cake.

For the Lemon Curd:
In a metal mixing bowl, combine sugar, eggs, yolks, lemon juice, and lemon zest. Cook mixture over a double boiler until the mixture thickens. Strain and transfer to a hotel pan. Cover the pan with plastic wrap, pressing down so the plastic wrap touches the top of the curd. Refrigerate overnight. The next day, using an immersion blender, add butter to the mixture and blend until fully incorporated. Transfer to a squeeze bottle and refrigerate.

For the Olive Oil Powder:
In a blender, pulse together all ingredients until a powder consistency is achieved. Reserve.

For the Blueberry Jam:
Heat oven to 280°F. In a baking pan, combine all ingredients. Bake 30 minutes, or until the mixture reaches desired consistency. Let cool, then blend until smooth and fully combined. Strain, transfer to a squeeze bottle, and refrigerate.

To Assemble and Serve:
Using a cutter, punch out Olive Oil Cake into 4-inch circles. In a sauté pan over medium heat, gently toast 3 circles Olive Oil Cake. Let cool. Place 1 circle Olive Oil Cake onto the center of a small serving plate. Top Olive Oil Cake with 5 dots Lemon Curd, 5 dots Blueberry Jam and desired amount of diced peaches. Make sure the layer is level, then add another circle Olive Oil Cake and repeat the process twice.On the final layer, garnish with wildflowers. Sprinkle Olive Oil Powder on the right hand side of the cake and serve.

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