Baking with Olive Oil…

August 11, 2013 § Leave a comment

Back from our annual trip to France to visit friends and family…

The only redeeming quality of returning home is that you get to unpack all the goodies you bought or better yet, that were offered to you.

This bottle of olive oil (indeed a gift) is designed to evoke an elegant perfume bottle and contains a non-less elegant oil produced at the Chateau d’Estoublon in the heart of Provence.

Quote: “Quite possibly the most unique olive oil in the world, this special limited edition ‘LE FLACON’  olive oil from Chateau d’Estoublon will surely be a gift that will be remembered for many years. It comes in a sleek, couture-shaped perfume bottle. It opens up the palate with citrus, sweetly floral and grassy notes with a nose that has a faint aroma of almonds and green herbs. Consider this oil as the ultimate expression of the delicate fragrances of Provence, France, and the bottle as the perfect vessel to carry an oil of this refined flavor.”

IMG_4122This gave SWEETTABLESCAPES an idea, of course…let’s bake with olive oil. We pulled up a recipe by Martha Stewart from our files and there you have it: a delicious Olive Oil Cake with Red grapes

You’ll need:

1/2 cup extra-virgin olive oil, plus more for pan

1 cup all-purpose flour, plus more for pan

1/2 cup finely ground toasted almonds

1/4 cup quick-cooking polenta or coarsely ground yellow cornmeal

1 1/2 tsp baking powder

salt

2 large eggs

2/3 cup sugar

2 tsp finely grated lemon zest

1/3 cup whole milk

2 cups red seedless grapes

Directions:

Preheat oven to 350F. Brush an 8-inch square pan with oil, dust with flour, tapping out excess.

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Whisk together flour, almonds, polenta, baking powder and 1/2 tsp salt.

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Beat eggs, sugar and zest with a mixer on high speed until pale and fluffy.

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Reduce speed to low and slowly add oil. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

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Spoon batter into pan, scatter 1 cup grapes over top.

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Bake for 15 minutes.

Scatter remaining cup grapes over cake.

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Bake until cake is golden and toothpick inserted into the center comes out clean, 25 to 27 minutes more.

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Let cool in pan on a wire rack for 15 minutes. Turn out and cut into squares.IMG_4189

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