A lemony treat enhanced by the freshness of extra virgin olive oil
Learn how you can make this deliciously moist, Italian Lemon & Olive Oil Pound Cake with a Limoncello Glaze using FIRST FRESH Extra Virgin Olive Oil!! It's oh, so delizioso!!
Bill Sanders, olive oil evangelist, and Founder and CEO of Crush and Press is taking his passion for quality, fresh extra virgin olive oil on the road - literally, in what he has dubbed the "extra virginity tour." He tours the country for months, like an olive oil rock star, I like to think. Instead of booze, there may be shots of the extra virgin juice? Sign me up, and sign my tee-shirt! And, if you're lucky enough to catch him at your local market, I highly advise stopping by for a tasting-demo to say "hello," and hear his lightly-sweetened, southern accent and his inspiring First Fresh story. His mission is to educate people about this fresh "nectar," or "juice," as Bill calls it. And, if there's one thing that stands out to me, it's that Bill sees this olive oil as more of a fruit juice than olive oil, and I couldn't agree more. It's an oil that truly lives up to its namesake. I find myself sniffing the opening of the bottle like I had just opened a favorite vintage. The fragrance of the fresh olives wafts right out of that bottle!
First Fresh is certified kosher by KOF-Korg., and certified extra virgin by the California Olive Oil Council . The juice isan exclusive custom blend of three olive varieties: manzanilla, arbequina, and ascolano, produced near Corning California from 19th, 20th, and 21st century trees. Like a wine, each olive variety offers something special to the blend, whether it is fruity, buttery, or spicy. Bill describes it as being designed for American tastes; a little spicy, but with a buttery finish on the palate.
"Look for an olive harvest date, as you would for a wine..."
The United States is the 3rd largest olive oil consumer in the world, but many brands are more concerned with yieldover quality; it would be analogous to "buying brown bananas or rotten apples," according to Bill. On his tours across the country, he seeks to educate people about the quality and freshness of the olives he uses, and how the average American market is flooded with olive oils that are produced by harvesting these "older" olives. Bill's mission is to ween people off these lesser quality olive oils, so people will come to embrace the freshness and harvest date of the oil.
Italian Lemon & Olive Oil Pound Cake with Limoncello Glaze:
INGREDIENTS:
Unsalted butter, softened, for the pan
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup granulated sugar
Finely grated zest of 2 organic lemons
1/3 cup First Fresh Extra Virgin Olive Oil
1 1/2 tablespoons whole milk
3/4 cup of ricotta cheese (or, may substitute Greek yohurt)
1/4 cup fresh lemon juice, strained
3 1/2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup granulated sugar
Finely grated zest of 2 organic lemons
1/3 cup First Fresh Extra Virgin Olive Oil
1 1/2 tablespoons whole milk
3/4 cup of ricotta cheese (or, may substitute Greek yohurt)
1/4 cup fresh lemon juice, strained
3 1/2 tablespoons unsalted butter, melted
Limoncello Glaze:1 cup of confectioner's sugar
1 1/2 tablespoon of Limoncello
(may substitute lemon juice)
PREPARATION:
1 1/2 tablespoon of Limoncello
(may substitute lemon juice)
PREPARATION:
1.) Preheat the oven to 325F. Line the bottom of 8 1/2 x 4 1/2-inch loaf pan with parchment paper, butter the pan and the paper.
2.) In a bowl, sift together the flour, baking powder, and salt.
3.) In the bowl of an electric mixer, combine the egg yolks, granulated sugar, and lemon zest. Beat on medium speed until the mixture thickens, is pale yellow, and forms ribbons when the whisk is lifted, 3-4 minutes. Allow to sit.
4.) In a separate bowl, beat (or, whisk) the egg white to stiff peaks. Set aside
5.) Meanwhile, in another bowl, whisk together the extra virgin olive oil, milk, ricotta cheese, and lemon juice. Slowly drizzle in the oil mixture with the mixture in the electric mixer with the machine running. Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in the butter and mix just to combine.
6.) Remove the mixing bowl from the stand mixer and fold in the stiff egg whites.
7.) Pour the batter into the prepared an 8 1/2 x 4 1/2 baking pan (buttered) . Bake, rotating the pan once after 25 minutes, until the top of the cake is golden, the center bounces back when touched, and a cake tester inserted in the center comes out clean (about 45 minutes).
8.) Unmold the cake from the loaf pan and let it cool completely on a wire rack.
9.) While still warm, prepare the glaze. Combine the Limoncello with powdered sugar until completely combined, without lumps. You may need to adjust the consistency a bit to your liking. (I like it kind of thick.) Pour over the pound cake and let it dry. (at least a 1/2 hour if you want it dry and not too tacky to the touch)
3.) In the bowl of an electric mixer, combine the egg yolks, granulated sugar, and lemon zest. Beat on medium speed until the mixture thickens, is pale yellow, and forms ribbons when the whisk is lifted, 3-4 minutes. Allow to sit.
4.) In a separate bowl, beat (or, whisk) the egg white to stiff peaks. Set aside
5.) Meanwhile, in another bowl, whisk together the extra virgin olive oil, milk, ricotta cheese, and lemon juice. Slowly drizzle in the oil mixture with the mixture in the electric mixer with the machine running. Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in the butter and mix just to combine.
6.) Remove the mixing bowl from the stand mixer and fold in the stiff egg whites.
7.) Pour the batter into the prepared an 8 1/2 x 4 1/2 baking pan (buttered) . Bake, rotating the pan once after 25 minutes, until the top of the cake is golden, the center bounces back when touched, and a cake tester inserted in the center comes out clean (about 45 minutes).
8.) Unmold the cake from the loaf pan and let it cool completely on a wire rack.
9.) While still warm, prepare the glaze. Combine the Limoncello with powdered sugar until completely combined, without lumps. You may need to adjust the consistency a bit to your liking. (I like it kind of thick.) Pour over the pound cake and let it dry. (at least a 1/2 hour if you want it dry and not too tacky to the touch)
