Passion fruit travel cake recipe
An original recipe by Nathaniel Reid, Chef/Owner, Nathaniel Reid Bakery
Utensils:
Made with the products below :
1. Olive oil cake
Ingredients:
- 6.70 oz / 190 g Plain yogurt
- 6.34 oz / 180 g Arbequina olive oil
- 6.34 oz / 180 g Eggs
- 11.28 oz / 320 g Sugar
- 4.05 oz / 115 g All-purpose-Flour
- 3.88 oz / 110 g Cake flour
- 0.19 oz / 5 g Baking powder
- 0.052 oz / 1.5 g Sea salt
- 0.10 oz / 3 g Vanilla extract
- 0.24 oz / 7 g Orange zest
- 2.11 oz / 60 g Inspiration Passion Fruit
- 2.64 oz / 75 g Orange demi confit
Prep time: 20 min
Rest time: 2h minimum
Steps:
Make an emulsion with the yogurt, eggs, sugar, salt, vanilla extract, orange zest, and olive oil.
Strain the emulsion and add the chopped Inspiration Passion Fruit and orange demi confit.
Sift the dry ingredients.
Fold in the dry ingredients.
Butter and flour the mold. Deposit the batter into molds. Bake at 165°C (325°F).
2. Passion fruit inspiration olive oil glaze
Ingredients:
- 18.51 oz / 525 g Inspiration Passion Fruit
- 18.51 oz / 525 g Ivoire 35% White Chocolate
- 3.88 oz / 110 g Candied Marcona almonds (chopped)
- 7.40 oz / 210 g Arbequina olive oil
Prep time: 30 min
Cook time: 25 min
Rest time: until use
Steps:
Melt the Inspiration Passion Fruit and the Ivoire 35% White Chocolate and add the olive oil and almonds.
Glaze the cakes.
