This EVOO recipe is a superb! Chocolate Olive Oil Cake with Citrus Glaze:
1/2 cup freshly squeezed grapefruit juice
1 Tbsp freshly grated grapefruit zest
1/2 cup greek yogurt (plain or vanilla)
3 large organic, free-range eggs
2/3 cup cold-pressed extra virgin olive oil
3/4 cup light brown sugar (or granulated sugar)
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp kosher salt
4 ounces semisweet (mini) chocolate chips
1/2 Tbs grapefruit zest
1/4 cup freshly squeezed lime, lemon, grapefruit mix
1 cup icing sugar
Pre-heat the oven to 350° F. If you're using a loaf pan, butter a 9x5-inch loaf pan. I used a non-stick bundt pan.
In a small saucepan over medium heat, add the grapefruit juice, bring to simmer and reduce by half. Set aside to cool slightly.
In the bowl of a stand mixer combine the grapefruit zest, yogurt, eggs, olive oil. Mix just until combined. Add slowly the reduced grapefruit juice and mix well.
In a large bowl, add the sugar, flour, baking powder, baking soda and salt, whisking to combine.
Add the wet ingredients to the dry, mixing just until well blended. Add the chocolate chips (or finely chopped chunks).
Pour the batter into the prepared loaf pan or bundt pan and place in the preheated oven.
Bake for about 50-55 minutes or until the cake is deeply brown and firm and a tester inserted in the center comes out clean.
While the cake is in the oven, make the glaze.
In a medium bowl, combine the grapefruit zest with the citrus juice. Slowly, add the icing sugar, stirring gently until well mixed and thick.
Let the cake cool in the pan for 5 minutes, then invert it (if it is in a bundt pan like mine) on a wire rack.
When cooled to room temperature, place the cake on a parchement baking sheet and drizzle with the citrus glaze. Let the glaze set and enjoy! #olive #olives #oliveoil #evoo #extravirginoliveoil #olivetree #olivegrove #olivegrowers #pdxfood #pdxeats #portlandfood #foodnetwork #bonappetit #portlandmontlymagazine #rachelray #marthastewart #portlandoregon