Zucchini Olive Oil Cake with Mandarin Orange Glaze and Walnut Olive Brittle

  • serves 10

 

22 Ratings
Directions for: Zucchini Olive Oil Cake with Mandarin Orange Glaze and Walnut Olive Brittle

Ingredients

Zucchini Olive Oil Cake

1 cup walnut pieces, chopped

2 cup all purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp kosher salt

2 tsp cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

3 large eggs

1 ¾ cup sugar

1 cup extra virgin olive oil

2 tsp vanilla extract

2 ½ cup grated zucchini

Mandarin Orange Glaze

½ cup sugar

4 Tbsp water

6 mandarin oranges, juiced and segmented

2 Tbsp unsalted butter

1 Tbsp heavy cream

Walnut Olive Brittle

½ cup walnuts, finely chopped

1 cup sugar

2 Tbsp black olives, pitted and finely chopped

¼ cup water

Directions

Zucchini Olive Oil Cake

1. Preheat the oven at 350F. Grease a Bundt cake pan using nonstick spray and then dust with flour to coat it completely, tapping out the excess flour.

2. Sift the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In a electric mixer fitted with a paddle attachment beat the eggs, sugar, and olive oil together on medium speed until light and fluffy, about 3-4 minutes, then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula after each combined, and then switch the mixer to medium speed and mix for 30 seconds. Beat in the zucchini and the walnuts on low speed until they are completely incorporated. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

3. Bake the cake for 40-45 minutes. The cake is done when a tester inserted in the centre comes out clean and the cake has begun to pull away from the sides of the pan.

Mandarin Orange Glaze

1. In a small sauce pan add water and sugar over medium high heat. When the water has evaporated, the sugar will begin to caramelize, when it reaches a medium golden brown, add the mandarin orange juice. Next whisk in the butter and heavy cream. To finish the sauce add the mandarin orange segments.

Walnut Olive Brittle

1. Line a baking sheet with nonstick pad or with an oiled sheet of foil. Heat the sugar and water in a deep heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in colour. Gently swirl the pan and stir in walnuts and black olives, then immediately pour caramel onto baking sheet, tilting sheet to spread caramel as thin as possible. Cool brittle completely at room temperature. Break brittle into small pieces with a spoon.

See more: Olives, Dessert, Rice/Grain, Bake, Fruit, North American


http://www.foodnetwork.ca/recipe/zucchini-olive-oil-cake-with-mandarin-orange-glaze-and-walnut-olive-brittle/10784/

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