Another delicious, sweet treat made using extra virgin olive oil!
On the outside, it appears like any regular cake, but when you cut into it, you will discover a creamy, bittersweet lemon heart that is refreshing and that will melt lusciously in your mouth.
As always, it is made with genuine ingredients and can be easily prepared.
For a cake pan that is 22 cm in diameter.
For the dough
200 grams of flour
60 grams of almonds, finely chopped
150 grams of sugar
60 grams of almond milk
100 ml extra virgin olive oil
1 tsp baking powder
1 pinch of salt
For the lemon curd
50 ml of lemon juice (1 big lemon)
250 ml of water
50 grams of cornstarch
150 grams of sugar
Lemon zest, grated
Powdered sugar for decorating
Prepare the lemon curd
Prepare the base/dough
There numerous different types of little savoury cakes. Every culture seems to have their own version: cornish pasties, quiches, empanadas, spanakopitas...we could be here a while. Today, why not try making some little, ball-shaped fish cakes? They are straightforward to prepare, require only a few ingredients and are an excellent escamotage for getting kids to eat more fish.
For approximately 12 fish cakes
200 gr of fish (monkfish, cod or halibut work best - they need to be boneless and skinless)
1 slice of white bread, no crust
250 ml milk
Pinch of salt
2 chive leaves, thinly cut
Extra virgin olive oil
Soak the bread in the milk for a couple minutes. Then drain it to eliminate any excess milk. Place in a mixing bowl together with the diced fish. Add a pinch of salt. Mix until you obtain a homogenous mixture. Stir in the chives.
With wet hands make approximately 12 little balls from the mixture. Roll them in flour and finally, fry the fish cakes in extra virgin olive oil till they are amber in colour.
Can be served either warm or cold, as you prefer.
Phyllo pastry, a light and crispy type of dough, is simply delicious. When filled with savoury ingredients it becomes truly irresistible. This phyllo pie, served cold, is a guaranteed success. Not to mention that it is quick and easy to prepare. You can serve it as an aperitive, starter or even main course, by accompanying it with some veggies.
10 phyllo dough sheets
400 gr feta cheese
150 gr grated cheese (eg. gruyere or emmental)
2 tbsp of milk
2 tbsp roasted sesame seeds
2 tbsp roasted pine nuts
Extra-virgin olive oil
Heat oven to 200°C.
Place the feta in a large bowl and mash it up using a fork. Add your grated cheese and 2 tbsp of milk to soften the mixture.
Cover a baking tray with baking paper and place 5 phyllo sheets on it (one on top of the other). Partition the cheese mix on the top phyllo sheet, leaving a cheese-free border all around - somewhat like a pizza. Fold the phyllo sheets border over the cheese mix. Place the remaining 5 sheets on top and fold them under the phyllo pizza.
Brush the entire phyllo surface with a generous amount of olive oil. Then sprinkle with pine nuts and sesame seeds.
Bake for 20 minutes.
Let the phyllo pie cool on a rack – it is tastier when cold.
Phyllo sheets will dry very quickly, so take them out of the fridge at the last minute before use. If you have some remaining, close well within a plastic film and keep in the fridge.
Before cooking, you may sprinkle the pie with zaatar (1 or 2 tbsp) – in which case you can omit the sesame seeds.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.