A subtle olive oil flavor laces through the fine crumb of an irresistibly moist cake before hitting the palate again in an unspeakably creamy ice cream. The homemade olive oil ice cream in this recipe requires an overnight rest in the refrigerator, but heavenly texture and flavor make it worth the forethought.
3 ounces bread crumbs
14 ounces powdered sugar
7 ounces almond meal
½ ounce (1 tablespoon) baking powder
10 ounces Koroneiki extra-virgin olive oil (such as Red Ridge Farms)
4 ounces canola oil
2 oranges, zested and squeezed
1 lemon, zested and squeezed
6 ounces sugar
2 whole cloves
1 cardamom pod, crushed
1 cinnamon stick
1 bay leaf
1 dried lime (optional)
In a large bowl, combine the bread crumbs, powdered sugar, almond meal, and baking powder. Add the oils and eggs and mix well. Stir in the zest.
Pour into a greased 9-inch by 9-inch (or 9-inch round) pan. Bake at 300ºF for 25 minutes in a convection oven (about 40 minutes in a conventional oven), until a skewer inserted into the center comes out clean.
Meanwhile, to a small saucepan, add the citrus juice, sugar, cloves, cardamom pod, cinnamon stick, bay leaf, and dried lime (if using). Simmer for at least 25 minutes; strain and set aside.
Rest cake for five minutes after baking, then prick all over with the skewer. Pour the strained syrup over the cake. Let cool completely. Cut and serve with Olive Oil Ice Cream and Candied Citrus (recipes follow).
Ingredients (for the Olive Oil Ice Cream)
1½ cups whole milk
6 egg yolks
1 cup sugar
½ cup heavy cream
1 cup Tuscan blend olive oil (such as Red Ridge Farm)
¼ cup honey
⅛ teaspoon sea salt
1 teaspoon lemon juice
In a double boiler, combine the milk, yolks, and sugar and whisk back and forth until thick ribbons form, about 20 minutes. Pour mixture through a fine-mesh strainer. While still hot, mix in the cream, oil, honey, salt, and lemon juice. Let the mixture rest in the refrigerator overnight. Approximately 40 minutes before serving, spin in an ice cream machine.
Ingredients (for the Candied Citrus)
1½ cups sugar
2 cups fresh-squeezed orange juice
2 navel oranges, supremed
1 blood orange, supremed
1 ruby grapefruit, supreme
In a medium pot, heat the sugar and juice. Add the citrus segments and cook on low heat for one hour. Cool in a shallow container.