- Food & Booze
The perfect dessert recipe with Olive Oils from Spain
16 Mar 2015
You’ve probably been living your whole life under the tragic misconception that Olive Oils from Spain are perfect only for drizzling over crisp salad, deep-frying the perfect fries or dipping fresh, crusty bread into. Well think again, because it turns out Olive Oils from Spain can appease your sweet tooth pretty well too, especially in an easy to whip up, freshly baked cake with a recipe from Jocelyn’s Provisions. Olive Oils from Spain are the highest quality Olive Oils produced the world over, with a wide range flavours, styles and brands exported all around the globe. Olive Oils from Spain have all sorts of health benefits, including helping to regulate cholesterol levels, providing a source of monounsaturated fat and natural antioxidants and assisting in gastronomic health. So of course, we think the best way to use it is in dessert (though there’s plenty of other delicious recipes it goes well in!). We got the fab bakers at Jocelyn’s Provisions to create a recipe to make the most of the quality of Olive Oils from Spain, and the result is a sweet, tangy Olive Oil, lime and cottage cheese loaf you’ll want to keep all to yourself. Olive oil, lime and cottage cheese loaf
- 1/3 cup of Olive Oil
- 1 cup whole full fat cottage cheese
- 1 cup caster sugar
- zest of one lime
- 1/4 cup lime juice
- 3 eggs
- 1 3/4 cups of sifted plain flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Extra zest and sugar for garnishing
- Pre-heat your oven to 170° C (if fan forced – 185° C if not). Grease a loaf tin well and line the base with parchment.
- Sift the flour, baking powder and salt in a bowl and set aside.
- In a large bowl mix cottage cheese, Olive Oil, sugar, zest and juice of the lime and eggs until well combined.
- Pour this mixture into the flour and using a wooden spoon mix until just combined. Do not overwork the batter. Pour into the baking tin and bake for aprox. 40 mins or until the cake has risen, is golden brown and a skewer poked into the centre comes out clean.
- After 10 minutes, turn the cake out onto a cooling rack and cool to room temperature. Once cool, toss citrus zest through one cup of caster sugar and sprinkle over the top. (You can use oranges, lemons, mandarins or grapefruits).