Recipe of the week: Almond cake with olive oils from Spain

Olive oil is staple in any kitchen, with Spain being the world’s leading producer and exporter of the ingredient – nicknamed “liquid gold”. There are over 200 different olive tree varietals in Spain, and the versatile recipe component can be used in a variety of ways – from conserving, braising, sautéing, basting, sousing, stewing, roasting, comfiting, and marinating, to raw preparations like salads and dressings. Each olive oil is different. The flavor varies depending on the varietal of the olive, its place of growth, the degree of ripeness of the fruit, the soil type, and the climatic conditions. Pairing olive oil with specific dishes is a matter of personal taste – no different from salt, wine, or whiskey. As for a general guide, intense fruity olive oils (such as the picualhojiblanca or cornicabra varieties) are recommended for oily fish, vegetables like broccoli, salads, and meats, among others. Light, fruity olive oils (such as the arbequinacornicabraempeltre or arbosana varieties) are recommended for white fish, chicken, vegetables or desserts. Spanish olive oil can be used to entertain your guests in an unexpected way that incorporates incredible flavors, healthy benefits, and extraordinary quality. According to the FDA, evidence shows that using two tablespoons of extra virgin olive oil in our dishes to replace the same amount of saturated fat found in other ingredients can help reduce the risk of coronary heart disease, thanks to the ingredient’s high oleic acid content. That’s what makes this cake a sweet end to a meal that won’t wreck your health goals. This Almond Cake made with marcona almonds and topped with a dark chocolate ganache incorporates olive oil in the cake batter and in the chocolatey icing. The result? A light, moist cake that will leave guests clamoring for an extra slice. Ingredients (for one cake, 8 slices) For the cake 8 oz marcona almonds ½ cup coconut sugar 4 eggs 1/3 cup almond flour 1/4 cup Extra Virgin Spanish olive oil 1/4 cup almond milk 2 tsp lemon zest 1/2 tsp cinnamon For the ganache 1/2 cup coconut cream 8 oz dark chocolate, chopped 4 tbsp extra virgin Spanish olive oil Directions Preheat the oven to 350 F. While the oven is heating, prepare the cake. Blitz almonds and 1/4 cup sugar in an food processor. In a standing mixer with a warm mixing bowl, beat eggs until fluffy, one minute. Add the remaining 1/4 cup sugar and beat at high speed until eggs are pale and volume is tripled, 3-4 minutes. Add almond sugar mixture and almond flour to the eggs. Alternate drizzling in the olive oil and almond milk. Add zest and cinnamon. Pour the batter into a springform pan and bake for 20 minutes. While baking the cake, make the ganache. Place the chopped chocolate in a medium size bowl. In a separate small saucepan, heat the coconut cream until just boiling. Pour cream over chocolate and let sit 5 minutes. Gently stir, being careful not to add too much air. Let ganache sit one hour. Ice cake with ganache and set aside to cool. Thank you to Chef Seamus Mullen from Olive Oils from Spain for the recipe. If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Telegraph.

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  1. Definitely going to have to make this one. It brings back great memories of a fantastic dessert in Cordoba. This is probably as close as I’m going to get to Spain for a while.

    1. And when you were in Cordoba did you go to the olive oil museum so that you knew which oil to pick for your cake?

    2. I went to a very small olive oil museum on a Greek island once. Never realised there was so much to it all. Of course, one thing is always consistent from these visits, though – they invariably tell you that their olive oil is undoubtedly the best!

  2. Can it get any more Spanish? Almonds and olives from the homeland. Then the riches – chocolate – brought in from the New World.

    Spanish history on a plate.

  3. Wow! This is an awesome recipe to try for someone like me who can’t consume gluten and milk. The finished product looks delicious. Hopefully mine will turn out the same.

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