By Laurie Richardone
Love is in the air, with a generous dash of olive oil.
Love & olive oil might appear to be an odd marriage. When I think about my many trips to Italy over the years, these are the words that come to mind.
What is it they have in common?
No other cuisine appeals to us as immediately and sensuously as Italian food.
Everyone loves this mediterranean cuisine. It is no surprise that olive oil has been part of the Mediterranean diet for 6000 years. It is the lubricant in culinary life in Italy. It’s what all the centenarians in Sardinia attribute to their longevity, along with having a plethora of love in their life. The important reasons for this is, it simply tastes amazing on most foods as a finishing ingredient, and the base to savor a sauce, and… it is one of the healthiest fats you can eat. Olive oil is the secret ingredient that has you fall in love at first bite.
Whether you are a passionate cook or have no chef skills at all, but do care about eating well, a quality bottle of extra virgin olive oil is an affordable luxury that will never disappoint!
Bring love and olive oil into your kitchen to add that sprinkle of magic that has food taste so good.
Dishing up a bowl of soup drizzled with a fine virgin olive oil will have you go from like to love in one savory spoonful.
To your good health and happiness.
This simple delicious cake is made in Italian kitchens throughout Italy.
Tips on choosing a quality extra virgin olive oil.
• Taste. If you have an opportunity to test out an olive oil before buying it, do so.
• Look carefully on the back label for the initials of the true country of origin: IT for Italy
• Pure extra virgin olive oils are the highest in polyphenols. Polyphenols have powerful antioxidants displaying anticancer, anti-angiogenic and anti-inflammatory properties.
1 1/2 cups Bobs all purpose gluten free flour ( or other GF all purpose flour)
1 1/2 tsp psyllium husk, ground
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
3 large eggs
3/4 cup natural cane sugar or coconut sugar
3/4 cup whole milk yogurt ( or goat)
Finely grated zest of 3 lemons (organic)
3/4 cup extra virgin olive oil
Place rack in center position and heat to 325 F.
Lightly oil a 9-10 inch springform pan. ~ Serves 10
1. Whisk together flour, baking powder, baking soda, psyllium husk, and salt in a medium bowl. With an electric mixer, beat eggs and sugar in a large bowl for 5 minutes. Or until pale and thick.
2. Add yogurt and zest, beat to combine. With the mixer on medium speed, add oil in a quick steady stream. Reduce speed too low and gradually add in flour mixture just to combine. Whisk batter by hand to make sure everything is incorporated.
3. Pour batter into pan. Bake until the cake is golden, and the center springs back to the touch, and edges pull away from the pan. About 40-45 minutes. Let cool in the pan for a couple of minutes on the rack, then release from the pan and let cool completely before slicing.
To serve – Dust with powdered sugar, and place lemons on top of cake.
Candied lemon recipe:
Take 2 lemons and slice thinly. In a shallow sauce pan put 1/2 cup filtered water and 1/4 cup pure cane or coconut sugar. Simmer until sugar is dissolved. Add lemon slices, and simmer until lemons become translucent. Takes about 30 minutes.
Swirl pan around occasionally. When ready, place lemon slices on parchment paper to dry out a bit.
Can be made a day ahead.
For scheduled Cooking Classes in Asheville, Visit: LaurieRichardone.com