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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The Proper Care and Storage of your Olive Oil –

Olive oil is your friend and must not be treated like all other oils. Olive oil can be fragile, yet well worth the effort to keep it fresh. After cooking or baking with your well preserved olive oil, you won’t regret taking a little extra time to keep it fresh.

Olive oil producers all over the globe are well aware that is that once olive oil is produced, it must be packaged immediately to avoid oxidization (exposure to air). When olive oil is exposed to air and light, it begins to become rancid.  If you have ever tasted rancid olive oil, it is a taste you will not soon forget. For this reason, fresh pressed olive oil is  bottled right a way, and stored in a dark glass container or metal tin.

Olive oil which is stored in unopened tins will remain fresh for up to 5 years.

If you are planning on using  your opened olive oil within 3 months, it is acceptable to store it in  an airtight container, away from light, and at room temperature.

You may also store your olive oil in the refrigerator. However, please note that sedimentation occurs at temperatures lower than 37 degrees Fahrenheit, and your olive oil will begin to harden (it looks like little clouds). However, it does disappear when the oil returns to room temperature.

Freezing olive oil works well and does not destroy the healthy benefits associated with it. However, be sure and use some of your oil before freezing because expansion may cause your olive oil bottle to crack (or your tin to bulge). When ready to use, place on the counter and bring back to room temperature, it’s just that simple.

It is important to check the “best before” or “bottled on” date on your olive oil label.
Unlike a fine wine, the quality of olive oil does not improve with time. Use your fresh pressed oil within 6 months.

Therefore, you see…. storing your olive oil is simple and fun! Enjoy using olive oil in all of your cooking and baking; it will make your heart smile!!!

Excerpt- Is Someone Having A Heart Attack or Stroke?

By now, many people are aware that olive oil is very high in monounsaturated fatty acids (MUFAs). And those MUFA’s have been medically proven to reduce the risk of heart disease. However, nothing is 100% foolproof, and if someone you are with were having a heart attack or stroke, would you know what signs to look for?

Someone sent me an email the other day and mentioned how helpful a page in my cookbook was. It is only one page, but that page teaches you how to recognize the signs and symptoms associated with a heart attack or stroke in progress. Sometimes the person who is displaying these symptoms may not know what is happening to them.

Please read an excerpt from Olive Oil Desserts and learn the signs. Who knows… someday you may save a life with this simple information!

Heart Attack Warning Signs

• Uncomfortable pressure, squeezing, fullness or pain in the center of the chest
that lasts more than a few minutes or goes away and comes back.

• Pain or discomfort in one or both arms, the back, neck, jaw or stomach.

• Shortness of breath, with or without chest discomfort.

• Other signs such as breaking out in a cold sweat, nausea or lightheadedness.

• Sudden numbness or weakness of the face, arm or leg, especially on one side of
the body.

Stroke Warning Signs

• Sudden confusion, trouble speaking or understanding.

 • Sudden trouble seeing in one or both eyes.

 • Sudden trouble walking, dizziness, loss of balance or coordination.

 • Sudden, severe headache with no known cause.

Not all of these warning signs occur in every heart attack or stroke. If some
start to occur, get help immediately. Heart attack and stroke are medical
emergencies! Call 9-1-1 

Source: American Heart Association

I am wishing you a sweet day, filled with healthy and happy baking, without trans fats and hydrogenated oils!!! Go olive oil!!!! (can you tell I love the stuff?)
 
Micki

P.S. Recipes and olive oil info coming soon!!!

Source: American Heart Association
 
I am wishing you a sweet day, filled with healthy and happy baking…. without those yucky trans fats and hydrogenated oils!!!

Go olive oil!!!! (can you tell I love the stuff?)
 
Micki

P.S Recipes and olive oil info coming soon!!!