Mini Whole Grain, Lemon Olive Oil Cakes with Lemon Basil Syrup

 
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Mini Lemon Cakes with Basil Lemon Syrup

Headed Into The Dessert Months

As we head into the dessert months, I am excited to share new recipes with you.  And as always, I am busy converting recipes from  delicious originals  into a fantastic healthier versions.

Why eat unhealthy desserts when healthier versions taste fantastic and are better for you.

Today’s recipe is a favorite of my friend, Chef Bryan Woolley. I converted his recipe with him on Chef’s Stage at the Utah Home and Garden Show last weekend! I really have a great time cooking with Bryan, and he really enjoyed the taste of a healthy version of one of his signature recipes.

Remember, when someone tells you that desserts can not be made with olive oil, or whole grains, you just make this little yummy for them, and KNOCK THEIR SOCKS OFF!!!

Mini Lemon Cakes with Lemon Basil SyrupBasic IngredientsCake Ingredients

1/3 cup pure or Meyer Lemon extra virgin olive oil, plus 2 Tbsp

¾ cup whole wheat pastry flour. plus additional for dusting

2/3 cup plus ¼ cup sugar

¼ tsp salt

3 large eggs, separated, at room temperature for 30 minutes

2 tbsp fresh lemon juice

1 tbsp lemon zest

 

 For Syrup

1 ¼ cups sugar

1 ½ cups water

1 strip fresh lemon zest

½ cup fresh lemon juice

8 large fresh basil sprigs

To make cakes:

Put oven rack in middle position in a preheated  350°F oven. Generously brush 8 muffin cups with olive oi. Dust cups with cake flour, knocking out excess. Spray entire pan with olive oil cooking spray.

Beat together olive oil, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined. 

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In a separate mixer bowel, beat egg  whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Adding just 1/4 of the egg whites to the batter, lightens it up a bit

Adding 1/4 of the egg whites will lighten the batter just a bit.

 Spoon batter into 8 prepared muffin cups. Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.

Be sure to oil your pans really well, these babies have been known to stick!

Make sure to oil and flour the pan really well, these babies stick like no other.

To make syrup:

Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature. 

Bring to a Light Boil

Use a very fine strainer

Use a Very Fine Strainer

 To assemble dessert:

Drizzle about a tablespoon of the syrup on a plate. Place mini cake in the center. Dust with Powder sugar, a dallop of light vanilla bean ice cream (optional), and a sprig of fresh basil.

Just another tip when photographing your masterpiece, make sure your nice camera is charged, so that you do not have to use your cookpix!!!

You can fin my cookbook, Olive Oil Desserts at Fine Booksellers everywhere

 or visit www.oliveoildesserts.com to learn more!!!

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Real Live Cookbook, Checking The Oil , Appearances, & Easy Pie Crust-Fit For A Pastry Chef!

                Real Live Cookbook, Checking The Oil , Appearances, & Easy Pie Crust-Fit For A Pastry Chef!Olive Oil DessertsOkay, okay….of course there is a little bit of shameless self promotion here…The cookbooks are in the warehouse and ready to ship. They can also be ordered into your local Barnes and Noble, where you can save  the big bucks on shipping costs. Amazon.com has cookbooks in stock as well. And last but not least, there is always my humble… little old …website  www.oliveoildesserts.com 

Don’t you think it’s time to toss out all of the unhealthy trans fats and hydrogenated oil (butter, margarine, shortening, and, perish the thought, lard), and begin cooking and baking healthier today?

Your heart will say thanks, and your tummy will smile!!!

Send Me Your Cooking Stories

As a fun contest, I am giving away a free cookbook to the person who can send me the funniest cooking story. The disaster stories are especially funny!!! Are ya game??  Invite a friend to my blog to share a story too….

 Checking The Oil

Olive Oil For Your Heart I am on a mission to find the most delicious, nutritious, & super amazing olive oil to bake my desserts with. Who wouldn’t be excited about all of the beautiful blends which have come in so far from several of California’s finest olive growers? Cowabunga Dude, I can’t wait to start testing!!!

Stay posted for reviews…

Check out this video and learn more about making the perfect olive oil!

saltlakespringsm_0Utah’s 2009 Spring Home & Garden Show was better than ever. My son Mike, and my borrowed daughter, Cassidy were fantastic at assisting during the show.  Thanks to everyone who attended. And, in case you are wondering,…. the recipes I demonstrated at the Chef’s stage, can be found in my categories section. all except……

Easy Pie Crust-Fit For A Pastry Chef!

Below is the now famous, Perfect Olive Oil Pie Crust recipe.  Even Chef Bryan, who is a trained pastry chef; and the host of Fresh From The Kitchen, was surprised when he tasted it. I believe his exact words were ,” I think that this is the most amazing pie crust I have ever tasted”.  But don’t take his (or my) word for it, try it out for yourself, and see how very easy it is to prepare. Use your favorite pie filling or try mine. either way, if you were not a pie person in the past, you just might become one now…(in my humble opinion).

Upcoming Appearances

If you  live in Utah or Idaho, catch me mixing it up with Chef Bryan next Monday, March 30th, on channel 2 (KUTV) at noon. We are  making the healthy, yet sometimes evil, Chocolate Sin Cookies!

I will also be chatting about yummy food with Radio Host, Barbara Howard on April 4th at 8:00pm EST. To listen online, click here

Perfect Olive Oil Pie Crust

 Perfect Olive Oil Pie Crust

Ingredients:


2½ cups………flour, sifted

1 tablespoon    granulated sugar

1 teaspoon……salt

½ cup………. pure olive oil

2/3 cup………buttermilk

1 teaspoon……pure vanilla extract

EGG WASH

1 medium……..egg white

2 teaspoons…..cold water
Preparation

1  In mixing bowl add flour, sugar, and salt. Mix together.

2  Add olive oil, buttermilk, and vanilla. Using a spatula, blend all ingredients. If necessary, add a sprinkle of flour to create desired texture; not too wet and not too dry.

3. Divide dough into 2 equal parts. Form balls and wrap individually in plastic wrap. Flatten with the palm of your hand. Let rest for 5~10 minutes (no need to refrigerate).

4. Roll out between wax or parchment paper.

Assemble pie according to pie filling recipe instructions.

Egg Wash Preparation

Mix egg white and water together until well

blended. Using a pastry brush, brush egg mixture

on the top pie crust. Dust the top of the

crust with 1~2 teaspoonfuls of sugar. Bake according

to recipe instructions.

The egg and water mixture brushed on top helps

the sugar stick to the crust as well as making the pie look shiny.

Thanks for stoppin by!!! As always, your comments are welcome.

Happy and Healthy Baking,

Micki

Pecan Coconut Bars – Olive Oil Desserts

Click to play this Smilebox recipe: Olive Oil Desserts-
Make a Smilebox recipe

We had a great time at Utah’s Spring, Home and Garden Show. Thanks yo for being such a fun and great audience…I, especially love the haggelers- Bring it on!!! I made believers out of all of you 😉

If you have any questions, as always please emial micki@oliveoildesserts. All comments and suggestions are adored!!!

Enjoy baking healthier desserts with olive oil!!!

And have a sweet day!
Micki