Liquid Gold Recipe:

Olive oil cake with summer fruits

This cake can become a new summer staple.

Olive oil may seem like an unusual ingredient for cooking, but the golden liquid adds lightness and flavor.

While this cake recipe focuses on summer fruits, it can be made year round, as different seasonal fruits and sides can easily replace the berries suggested here.

This light berry-laden cake will be a welcome addition to warm-weather gatherings. It’s a snap to prepare: just whisk the ingredients together, stir in the fruit and bake. A dusting of icing sugar and a garnish of fresh fruit add the finishing touch.

Thanks to the olive oil contained in the dough, the cake turns out to be exceptionally soft and tender.

Source: Williams Sonoma Test Kitchen


  • 1 cup (8 fl. Oz.) Extra virgin olive oil, plus more for greasing
  • 2 cups (10 oz.) All-purpose flour, sifted
  • 1 cup (8 oz) granulated sugar
  • 1 cup (7 oz) firmly packed light brown sugar
  • 1 C. baking powder
  • 1 C. kosher salt
  • 1 cup (8 fl. Oz.) Milk
  • 3 eggs
  • Grated zest of 1 lemon
  • 1/2 cup (2 oz) fresh blackberries, plus more for garnish
  • 1/2 cup (2 oz.) Fresh raspberries, plus more for garnish
  • 1/2 cup (2 oz) fresh blueberries, plus more for garnish
  • 1 nectarine, peeled, pitted and sliced ​​(optional)
  • Confectionery sugar for sprinkling


  1. Preheat an oven to 350 ° F (180 ° C). Butter a 9-inch (23 cm) round cake pan, line the bottom of the pan with parchment paper, then grease the parchment paper.
  2. In a medium bowl, whisk together the flour, both sugars, baking powder and salt. In a large bowl, whisk together the olive oil, milk, eggs and lemon zest, then stir in the flour mixture until blended. Using a rubber spatula, fold in the berries.
  3. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour.
  4. Transfer the pan to a wire rack and let cool for 10 minutes, then turn the cake over to the wire rack and let cool completely.
  5. Just before serving, sprinkle the cake with icing sugar and decorate with berries and nectarine slices. For 8.

Oro liquid

Receta: Pastel of aceite de oliva with frutas de verano

Este pastel puede turns into a nuevo básico del verano.

El aceite de oliva puede parecer an unusual ingredient para hornear, pero el líquido dorado agrega ligereza y sabor.

So well esta receta de pastel se enfoca en frutas de verano, se puede preparar durante todo el año, there are only different frutas de temporada y acompañamientos pueden reemplazar fácilmente las bayas sugeridas aquí.

Este pastel ligero cargado de bayas will be a welcome spectáculo in meetings of warm climate. Es muy fácil de preparar: simply mezcle los ingredients, incorporates the fruta y luego hornee. Una capa de azúcar impalpable y una guarnición de frutas frescas añaden los final caps.

Gracias al aceite de oliva en la mezcla, the torta resulta exceptionally humeda y tierna.

Fuente: Williams Sonoma Test Kitchen


  • 1 taza (8 onzas líquidas) of aceite de oliva extra virgen, y más para engrasar
  • 2 tazas (10 oz) of harina de trigo, tamizada
  • 1 taza (8 oz) granulated azucar
  • 1 taza (7 oz) of well-compacted azúcar morena clara
  • 1 cucharadita of levadura in polvo
  • 1 kosher salt cucharadita
  • 1 taza (8 liquid ozas) of leche
  • 3 hours
  • Ralladura of 1 lemon
  • 1/2 taza (2 oz) of moras frescas, y más para decorar
  • 1/2 taza (2 oz) of fresh raspberries, including decoration
  • 1/2 taza (2 oz) of arándanos frescos, y más para decorar
  • 1 nectarina, pelada, sin hueso y en rodajas (optional)
  • Azúcar de repostería para espolvorear


  1. Precalienta un horno at 350 ° F (180 ° C). Engrase a molde para pasteles redondo of 9 pulgadas (23 cm), forre el fondo del molde con papel encerado y luego engrase el papel.
  2. In a median tazón, mezcle the harina, azúcares ambos, el polvo de hornear y la sal. In a large tazón, mezcle el aceite de oliva, la leche, los huevos y la ralladura de limón, luego aggregates the mezcla of harina hasta that is combined. Con una espátula de goma, incorporates las moras.
  3. Vierta la mezcla en el molde preparado. Hornee hasta que un palillo insertado en el centro del pastel salga limpio, aproximadamente 1 hora.
  4. Transfiera el molde a una rejilla y deje enfriar 10 minutos, luego de vuelta al pastel sobre la rejilla y deje enfriar por completo.
  5. Justo antes to serve, espolvoree el bizcocho con azúcar glass y decore con frutos rojos y las rodajas de nectarina. Rind 8 porciones.

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