I love surprise packages. And even better when it is food related.
Olive oil is used almost on a daily basis at home. I use it mostly for cooking, as a dressing and on occasion, for baking. Imagine my delight when a box of olive oil arrived in the office one day and it was a box of The Bertolli Olive Oil range. I use Bertolli at home as well and so these bottles have no problems fitting into our household
I had issues with our stand mixer. It is pretty old and the motor is starting to fail. It will go fast and then slow down. So I had to turn it on and off and then on and off… you get the drift. To be honest, I am not sure if the final mixture is right. I hope the mixer lasts a little longer while enough money is saved for a Kitchen Aid.
Recipe sourced from Saveur
- 2-3 cups apples skinned and chopped fresh fruit. You can also use peaches, plums or pears
- 3 large eggs (160g)
- 160g cup of flour
- 160g castor sugar
- 160g of Bertolli Extra-virgin olive oil
- 1 tsp vanilla extract
- 1 tsp almond extract (if using peaches)
- Preheat the oven to 350ºF or 170ºC. Butter and flour a 9-inch cake pan, preferably one with a removable bottom
- Make the batter: First, weigh your eggs in their shells. This is your base line and allows you to expand and contract the recipe as much as you wish. Once weighed, separate the whites from the yolks and set aside. Weigh the same amount of sugar. Remove a couple of tablespoons and set aside to add to the whites when you beat them. Set the remaining sugar in a mixing bowl. Measure out the same amount of flour, transfer to a small bowl and set aside. Finally, measure extra-virgin olive oil by weight
- Using an electric mixer, slowly beat the olive oil, a few ounces at a time, into the sugar, until all the oil has been absorbed. Beat on high a couple of minutes to make a fluffy mixture. Add the egg yolks and continue beating vigorously to blend well. Still beating, add the flour, about a quarter at a time, incorporating each addition fully before adding more. Add the vanilla extract (and almond extract, if using), and stir to combine. Set mixture aside
- Add a pinch of salt to the egg whites and, using scrupulously clean beaters, beat the whites to soft peaks. Sprinkle the reserved sugar over the whites and continue beating to very stiff peaks. Using a spatula, gently fold the egg whites into the batter until thoroughly combined
- Turn half the batter into the prepared cake pan. Distribute about three-quarters of the chopped fruit over the batter in the pan, then top with the remaining batter. Finally, distribute the remaining fruit over the top and transfer to the preheated oven. Bake for about 45 minutes, or until the cake is done (the top is golden brown, the sides pull away from the pan and a broom straw inserted in the middle comes out clean). Remove to a cake rack and let cool before removing from the pan
I think I left my cake a little too long in the oven and the fruit and top has began to brown too much. Thankfully, the cake was very moist still and the olive oil is definitely the star. The cake felt light, the crust was moorish and the fruitiness of the cake stood out. I brought some down to the office and came back with an empty container. I guess it is pretty good then? This Olive oil quatre quart fruit cake will be one of my go to cakes. It is easy to remember and absolutely delicious.
Hmmm… what else can I make with the rest of the Bertolli Olive Oil? Might have to check out the recipes on the Bertolli website for some ideas.