Toasted Almond & Lemon Olive Oil Cake with Strawberry Preserves

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What makes this cake so delicious? We use our Eureka Lemon Fused Olive Oil! This special oil is created by crushing whole olives and whole Eureka Lemons at the same time. The result is an Agrumata or fused Olive Oil that is light, tart and filled with citrus.

Almond-Lemon Olive Oil Cake
  • 1 1/4 cups all purpose flour + a bit more for flouring pan
  • 1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
  • 1/2 cup Fresh Harvest Eureka Lemon Fused Olive Oil + more for greasing pan
  • 4 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat the oven to 350 and adjust the rack to the middle of the oven. Using the Fresh Harvest Eureka Lemon Fused Olive Oil, grease and flour one 9″ cake pan.

Combine the eggs, sugar, Fresh Harvest Eureka Lemon Fused Olive Oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.

Combine the dry ingredients in a separate bowl and whisk to combine.

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping

  • 4 cups washed, hulled, strawberries sliced thin
  • 1 cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)

Serves 10

The “Fridge Test”?

Is The “Fridge Test” A Valid Way to Prove Authenticity of Extra Virgin Olive Oil?

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In a recent show calling in to question the authenticity of most supermarket extra virgin olive oil, Dr. Oz puts a bottle of what he believes to be extra virgin olive oil in the refrigerator and then proclaims that “If it freezes at a normal refrigerator temperature, then you’re pretty sure it’s pure”.

However, the resounding answer from all experts who have weighed in, including Modern Olives scientists, Richard Cantrell of the AOCS, Dan Flynn of UC Davis is that the fridge test is not an accurate test of authenticity. There are plenty of seed and vegetable oils which will solidify in the fridge, as well as some extra virgin olive oils who’s unique fatty acid profile will keep them liquid in the fridge. Below, please find a link to Richard Gawel’s very excellent dissection of this subject, and we concur with all of the experts who have weighed in.

For the full Slick Extra Virgin Blog posting on this topic, please click HERE

New Study on the Nutraceutical Properties of Extra Virgin Olive Oil

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Extra Virgin Olive Oil

“The extra-virgin-olive-oil group also consumed more than four tablespoons of the oil a day, replacing regular olive oil with the extra-virgin variety, which contains more potentially heart-healthy compounds like polyphenols and vitamin-E tocopherols — which can lower levels of inflammatory factors that contribute to heart disease — in addition to oleic acids, which are lower in the saturated fat that can build up in blood vessels.”

“To ensure that other factors that could affect heart-disease rates were not playing a role, the researchers also adjusted for the total amount of calories the groups were eating, since obesity can be a major contributor to heart attack and stroke. Even after making these adjustments, however, the olive-oil groupshowed statistically significant drops in heart-disease risk”

Click Here For The Whole Study