Olive Oil Cake with Strawberries and Horchata Ice Cream

Category: 
Desserts, Baked Goods
Seasons: 
March, April, May

Courtesy of Chef Jessica Maher, Lenoir

Fairly difficult

Olive Oil Cake with Strawberries and Horchata Ice Cream

Ingredients

For 8 Person(s)

Cream

  • Olive Oil Cake:
  • 5 eggs
  • 1 cups cane sugar
  • 2/3 cups whole milk
  • 1 cups olive oil
  • 1 1/2 cups cake flour
  • 1 1/3 cups all-purpose flour
  • 1 tablespoons baking powder
  • 1/2 teaspoons salt
  • Quick Strawberry Preserves:
  • 2 pounds fresh strawberries
  • 1 cups cane sugar
  • 1 lemon, zested and juiced
  • 1 pinches salt
  • Horchata Ice Cream:
  • 6 cups whole milk
  • 2 green cardamom pods
  • 1 orange's zest
  • 1 pinches salt
  • 1/2 cups jasmine rice
  • 3/4 cups sugar
  • Toasted, salted pumpkin seeds, to garnish

Olive Oil Cake with Strawberries and Horchata Ice Cream Directions

  1. To make the cake, preheat the oven to 325°. In the bowl of an electric mixer, use the paddle attachment to cream the eggs and sugar together for 15 to 20 minutes on medium-high speed, or until very thick. Slowly add the milk in a thin stream, followed by the olive oil.
  2. In a medium mixing bowl, whisk the flours, baking powder and salt to combine. Add half of the flour mixture to the egg mixture, mix until combined, then add the second half, mixing until the batter just comes together. Do not overmix.
  3. Butter or oil a 13” x 18” rimmed baking sheet and line the bottom with parchment paper. Pour the batter into the pan and bake for 15 to 18 minutes, rotating the cake halfway through for even cooking. The cake is done when a cake tester inserted into the center of the cake comes out clean. Allow to cool completely before cutting and serving.
  4. To make the Quick Strawberry Perserves, wash, hull and quarter the strawberries. Combine with the sugar, lemon juice and salt and bring to a boil in a wide, heavy-bottom pot. Strain the liquid from the strawberries and return the syrup to a boil in the pot. Reserve the strawberries. Prepare an ice-water bath.
  5. Continue to cook the syrup, stirring constantly, until it becomes thick enough to see the bottom of the pot when scraping the spatula along it. Pour over the reserved strawberries and cool rapidly over an ice-water bath.
  6. To make the Horchata Ice Cream, prepare an ice-water bath. Bring the milk, cardamom, orange zest and salt to a boil over medium-high heat. Slowly pour in the rice in a stream while stirring. Continue stirring while rice cooks, approximately 20 to 30 minutes. Add the sugar and cook for a few minutes longer, until the sugar is dissolved. The rice should be tender, but still firm, at this point. Remove from the heat, pour into a separate bowl and cool rapidly over an ice-water bath. Remove the cardamom pods.
  7. Allow to cool completely overnight, then spin in an ice-cream maker until the ice cream has the consistency of a milk shake. Pour into a clean container and freeze for at least 2 hours before serving.
  8. To serve, cut the Olive Oil Cake into squares, then cut each square in half crosswise and spoon on a generous helping of the Strawberry Preserves. Top with the other cake half, then scoop on a spoonful of Horchata Ice Cream. Sprinkle with toasted, salted pumpkin seeds.

Top