Hello everyone and pardon me for my absence lately! I’m aware that I’ve, like, started all of my recent posts apologizing for not being here often, but as you might know by know if this isn’t your first time here: uni is killing me.
Midterms all day every-friggin’-day. All the homework, lab reports and essays one could dream of – in a nightmare, I mean. Who would possibly dream on having to turn in a massive essay on fluid dynamics and the million ways you can actually measure them fluids… doing their thang.
Also, the essay is due next week and I still ahve no clue on what’s it about. Fluids they say. I HATE THEM FLUIDS.
Except when it’s coconut cream we’re talking about… or my favourite fluid ever:
See, I dare you to find one single post in my blog where I don’t use olive oil. It’s pretty much impossible as it’s:
a) My fat of choice when it comes to cook anything savoury because it’s delicious, healthy and… it also has a lot of physics properties I kinda should know of by now, since I have an exam on that in a couple of weeks #foodengineeringmajorprobs. Anyway, these properties I should already have memorised are supposed to make olive oil perfect for cooking. Also, have I already mentioned how tasty that stuff is? Liquid gold my friend, LIQUID GOLD.
b) The most wonderful thing to put in your cakes (or any other baked goods, for that matter). Not only is it healthier than butter and all of its substitutes (shortening, I’m looking at ya and not with my friendly eyes!!!!!!), but it also makes whatever you’re baking (if it’s cookies, send me some; if it’s cake, also send me some) super moist and soft. See? Olive oil is 100% fat, whereas butter is not (can I get an applause? I know my facts for once!). This might seem like a bad thing for y’all, being fat demonised as it currently is. Although it couldn’t be any further from the truth: olive oil is actually a very healthy fat to have AND, the more fat that you have in your cake, the merrier. Unless you have a cake which is like 90% fat 10% stuff. Then I’m sorry to let you know that your cake, like your baking skills, sucks.
What I mean is: don’t be afraid to put olive oil in your baking instead of your beloved butter. I know it can be daunting at first if you’re used to always cook with butter, but you’ll totally love the outcome! Fluffier, moister, more delicious cake is awaiting you.
And c) Olive oil is brilliant in salads! Forget fancy-schmancy, expensive vinaigrettes. A drizzle of olive oil and a bit of salt is all you need to make those greens taste glorious.
Fear not, because in case you don’t have much experience cooking with olive oil, the folks at Jamie’s Italian have come up with a brilliant infographic featuring great cooking suggestions, a how to guide to professional tasting and facts on where olive oil is sourced from. And it also looks beautiful, doesn’t it?
I really hope it’s helpful to you guys! Now, let’s discuss the amazingness of this clementine cake which, unsurprisingly, also includes olive oil. Can I get a “YAAAY”?
To those of you who have been reading for long, it might come off as a surprise, given my adversion to all things clementine. Fun fact: we went on a trip to a clementine factory today in uni and I almost died because of the smell. How much nastier can these fruits get anyway????
Thing is, they totally work in this torte. It might be that silky olive oil, or that zesty coconut, but don’t ask me why: this cake is simply the bomb.
(Also, it doesn’t really smell like clementines, which is always a plus if you like me hate them nasty little things)
Plus, can we talk about that frosting??? I mean!!! White chocolate coconut frosting!!!!!!! If that doesn’t make you want to scream and go make this cake right now, then I don’t know what’s wrong with you, my dear friend. It’s luscious, creamy and simply decadent, providing the perfect complement to the soft coconut torte. Which, also has hints of olive oil. So delicate, so exquisite.
Promise me guys that you will give this one a go! It will knock your socks off, for sure!
- 260 grams all purpose flour
- 110 grams shredded coconut (+ extra for the top)
- 300 grams white sugar
- 350 mililitres clementine juice
- 50 grams olive oil
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- a pinch of salt
- 1/4 cup coconut cream
- 50 grams dairy free white chocolate
- Whisk together flour, coconut, sugar, baking powder, salt and cinnamon.
- Add in clementine juice and oilve oil and mix until fully combined.
- Grease a baking pan with extra olive oil and sugar and pour the batter on it.
- Bake in a preheated oven at 200ºC (400F) for 35-40 minutes or ultin golden (this depends on your oven, so don't forget to check!)
- Melt white chocolate and let it cool a bit before mixing it into the coconut cream.
- Whisk together coconut cream and white chocolate until smooth.
- Top the cake with frosting and enjoy!