Zucchini Olive Oil Cake With Mandarin Orange Glaze And Walnut Olive Brittle
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
66
Sourness
46
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Baking Powder1 tsp
Kosher Salt1 tsp
Baking Soda2 tsps
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Nutmeg3 large
Egg1 cup
Sugar1 cup
Extra-Virgin Olive Oil2 tsps
Pure Vanilla Extract2.5 cups
Zucchini (grated)1 cup
Walnut Pieces (chopped)2 tbsps
Unsalted Butter1 tbsp
Heavy Cream1 cup
Walnut (finely chopped)Directions:
1
Preheat the oven to 350 degrees F
2
Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour
3
Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside
4
In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes
5
Then beat in the vanilla extract
6
Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds
7
Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated
8
Pour the batter into the prepared pan, smoothing the top with a spatula
9
Bake the cake for 40 to 45 minutes
10
The cake is done when a tester inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan
11
Serve with the Mandarin Orange Glaze and Walnut Olive Brittle
12
In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water
13
When the water has evaporated, the sugar will begin to caramelize
14
When it reaches a medium golden brown, add the mandarin orange juice
15
Next, whisk in the butter and heavy cream
16
To finish the sauce, add the mandarin orange segments
17
Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil
18
Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat
19
Stir slowly with a fork until melted and pale golden in color
20
Gently swirl the pan and stir in the walnuts and black olives
21
Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible
22
Cool the brittle completely at room temperature
23
Break into small pieces with a spoon