David Leite’s Orange Olive Oil Cake

What is it like?

-deliciously citrusy

-a rich crumb

Recipe

I adapted David Leite’s Orange Cake to be gluten free. It is from his wonderful cookbook, The New Portuguese Table. This recipe is quite similar to his original recipe. The flour is different and I added psyllium husk powder and more orange zest. The cake is also naturally dairy free and it’s a wonderful make-ahead dessert.

dry
3 1/2 cups flour mix, 448g
1 tbsp psyllium husk powder or 2 tsp xanthan gum
1 1/2 tsp baking powder (generous)
3/4 tsp fine sea salt

wet
5 large eggs
3 cups sugar, 675g
1 1/2 cups olive oil, 330g
5 oranges

Directions:

1. Preheat the oven to 350°F/175°C. Zest four oranges and then juice enough oranges to make 1 1/2 cups of juice. Set aside. Oil a 12-cup Bundt cake pan.

2. In a large bowl whisk together the dry ingredients.

3. In a large mixing bowl mix the eggs on medium speed, and slowly add the sugar. Then beat on high until the mixture is a pale yellow and luscious looking.

4. Add the olive oil and dry ingredients, alternating between the two just until the flour is blended in. Lastly, stir in the orange juice and zest.

5. Pour into the prepared Bundt cake pan and bake for about one hour, or until a toothpick inserted comes out clean or with a crumb or two attached. Allow to cool completely before serving.
   Optional: dust with powdered sugar.

   Note: This cake is best the next day and it will stay moist for several days. Once it is cooled, store it in an airtight container or cake stand with a lid.

Classic Vanilla Cake (simple method with no creaming)

What is it like?

-light & moist

-excellent with buttercream frosting, whipped cream, or fruit

Recipe

Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.

dry
1 1/2 cups (218g) flour mix
1 tsp baking soda
1 tbsp psyllium powder
1/4 tsp fine sea salt

wet
scant 3/4 cup (157g) sunflower oil
1 cup (250g) sugar
2 eggs (107g)
1/2 cup (125g) unsweetened apple sauce
1/2 cup minus 1 tbsp (102g) water
2 tsp vanilla extract

Buttercream
1 cup (225g) butter, at room temperature (or use 3/4 cup Earth Balance for dairy free*)
2 3/4 (343g) cups powdered sugar, or to taste
1/2 tsp vanilla extract
dash of salt

Directions:

1. Preheat the oven to 350°F. Grease an 8x8 baking dish and line the bottom with parchment paper. If you’re doing so, make sure that your 8x8 baking dish is at least 1 1/2 inches tall. Or, for a layered cake, grease the sides of two 9-inch round cake pans with oil or butter. Cut two round parchment circles, and place them in the bottom of the pans for easy release.

2. In a large bowl whisk together the dry ingredients.

3. In a medium bowl whisk together the wet ingredients.

4. Add the flour mixture to the wet mixture and whisk just until most of the lumps are gone. Pour the batter into your baking dish and bake for about 25 minutes or just until the middle springs back when pressed. Allow to cool completely before frosting.

5. For the buttercream: While the cake bakes, prepare the buttercream. Stir together the powdered sugar and buttercream. If your powdered sugar has lumps you may want to sift it first. If you like your frosting light, you can whip it on high for a couple of minutes. Then add zest and poppy seeds. 

6. Using a spatula, place frosting in the middle of the top of the cake and gently frost it outward with the spatula trying to avoid picking up crumbs. Keep the cake in the fridge if it’s not ready to consume.

Lime-Grapefruit Cake with Poppy Seed Frosting

What is it like?

-light & fruity

-rich buttercream frosting

Recipe

Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.

dry
1 1/2 cups (218g) flour mix
1 tsp baking soda
1 tbsp psyllium powder
1/4 tsp fine sea salt

wet
scant 3/4 cup (157g) sunflower oil
1 cup (250g) sugar
2 eggs (107g)
1/2 cup (125g) unsweetened apple sauce
1/4 cup (51g) lime juice
1/4 cup (51g) grapefruit juice
2-3 tbsp zest (from grapefruit and limes)

Buttercream
1 cup (225g) butter, at room temperature (or Earth Balance for dairy free)
2 1/3 (300g) cups powdered sugar
dash of salt
2 tsp lime zest, or to taste (optional)
2 tbsp poppyseeds, or more to taste

Directions:

1. Preheat the oven to 350°F. Grease an 8x8 baking dish and line the bottom with parchment paper. If you’re doing so, make sure that your 8x8 baking dish is at least 1 1/2 inches tall. Or, for a layered cake, grease the sides of two 9-inch round cake pans with oil or butter. Cut two round parchment circles, and place them in the bottom of the pans for easy release.

2. In a large bowl whisk together the dry ingredients.

3. In a medium bowl whisk together the wet ingredients.

4. Add the flour mixture to the wet mixture and whisk just until most of the lumps are gone. Pour the batter into your baking dish and bake for about 25 minutes or just until the middle springs back when pressed. Allow to cool completely before frosting.

5. For the buttercream: While the cake bakes, prepare the buttercream. Stir together the powdered sugar and buttercream. If your powdered sugar has lumps you may want to sift it first. If you like your frosting light, you can whip it on high for a couple of minutes. Then add zest and poppy seeds. 

6. Using a spatula, place frosting in the middle of the top of the cake and gently frost it outward with the spatula trying to avoid picking up crumbs. Keep the cake in the fridge if it’s not ready to consume.

Cinnamon-Chocolate Spiced Cake with Chocolate Swiss Meringue Buttercream

What is it like?

-light

-gently spicy

-soft chocolaty buttercream

Recipe

Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.

dry
1 1/2 cups (218g) flour mix
1 tsp baking soda
2 tsp psyllium husk powder or 1 1/2 tsp xanthan gum
1 tsp cinnamon
1 1/2 tbsp (8g) cocoa powder
generous 1/4 tsp fine sea salt

wet
scant 3/4 cup (157g) sunflower oil
1 cup (250g) sugar
2 eggs (107g)
1/2 cup (125g) unsweetened apple sauce
1/2 cup (90g) water
2 tsp vanilla

filling
1/2 cup raspberry jam (if making a two-layered cake)

Swiss Meringue Buttercream Recipe

3 large egg whites
2/3 cup sugar
1/2 cup (113 g) butter or Earth Balance for vegan
1/8 tsp salt
1 tsp vanilla, optional
1/2 cup chocolate chunks or chocolate chips, melted and cooled

Directions:

1. Preheat the oven to 350°F. Grease an 8x8 baking dish and line the bottom with parchment paper. If you’re doing so, make sure that your 8x8 baking dish is at least 1 1/2 inches tall. Or, for a layered cake, grease the sides of two 9-inch round cake pans with oil or butter. Cut two round parchment circles, and place them in the bottom of the pans for easy release.

2. In a large bowl whisk together the dry ingredients.

3. In a medium bowl whisk together the wet ingredients.

4. Add the flour mixture to the wet mixture and whisk just until most of the lumps are gone. Pour the batter into your baking dish and bake for about 25 minutes or just until the middle springs back when pressed. Allow to cool completely before frosting.

5. For the buttercream: While the cake bakes, prepare the buttercream. In a large metal bowl (that will fit over a pan of simmering water) add the egg whites and sugar. Place the bowl over the simmering water and whisk until the sugar is dissolved and the temperature reaches about 150°F.

6. Using a mixer fitted with a whisk attachment, whip the egg whites on high until they are glossy and stiff peaks form, about 7 minutes. At this point, the mixture should be around room temperature.

7. Beat in the butter one tablespoon at a time. If the mixture separates, keep mixing until it comes back together. Beat in the vanilla, salt, and cooled melted chocolate. If you’re buttercream ends too runny to spread, just put it in the fridge to thicken while the cake cools. Using a spatula, place frosting in the middle of the top of the cake and gently frost it outward with the spatula trying to avoid picking up crumbs. Keep the cake in the fridge if it’s not ready to consume.

Pistachio Cake with Italian Meringue Buttercream

What is it like?

-light

-nutty

-pillow-y soft frosting

Recipe

Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.

dry
1 1/2 cups (218g) flour mix
1 1/2 cups unsalted pistachios (1 cup meal or 117g)
1 tsp baking soda
1 tbsp psyllium powder
generous 1/4 tsp fine sea salt

wet
scant 3/4 cup (157g) sunflower oil
1 cup (250g) sugar
2 eggs (107g)
1/2 cup (125g) pureed, cooked spinach (or 1/2 cup (125g) unsweetened apple sauce)
1/2 cup (102g) water
2 tsp vanilla
1 tsp limon juice or vinegar

filling
1/2 cup raspberry jam (if making a two-layered cake)

Italian Meringue Buttercream Recipe

2 large egg whites (3)
1/4 tsp cream of tarter
1/3 cup (78g) plus 2 tbsp (30g) sugar, divided
3 tbsp (45g) water
2/3 cup (about 167g) butter, softened (or Earth Balance for vegan)

Directions:

1. Preheat the oven to 350F. For a layered cake, grease the sides of two 9-inch round cake pans with oil or butter. Cut two round parchment circles, and place them in the bottom of the pans for easy release. Or you can bake this recipe in a greased 8 x 8 inch baking dish for one taller layer. If you’re doing so, make sure that your 8x8 baking dish is at least 1 1/2 inches tall.

2. Pulse the pistachios in a food processor or seed mill until ground up very fine. Do not over process or it will turn to a paste. Some chunks of nuts are okay. In a medium bowl whisk together the dry ingredients, including the pistachio meal.

3. In a large bowl whisk together the wet ingredients.

4. Pour the dry ingredients into the wet ingredients. Using a spatula, mix just until all of the flour is incorporated.

5. For the buttercream: Place 1/3 cup sugar and 3 tbsp water in a small sauce pan over medium heat. Stir to wet the sugar and then let it cook over heat until it simmers and reaches the soft ball stage 235-245°F. While the sugar is dissolving, in the standing mixer with the whisk attachment beat the egg whites on high until frothy.

6. Then, while beating, gradually add 2 tablespoons sugar and the cream of tarter. Beat until soft peaks form, just a couple of minutes.

7. With the mixer on high speed, drizzle in the syrup. Make sure you are using a deep mixture so you do not get burned (or turn the mixture down if necessary.)

8. Once all of the syrup is added, beat on high until stiff peaks form, about 5-7 minutes. Then after making sure the mixture is at room temperature, add the butter in 1-2 tablespoon sized chunks with the mixer on medium speed. Once the meringue is done you can add vanilla or other flavorings.

Troubleshooting:

Note that the frosting can deflate some as you add the butter. If this happens, put the mixture in the freezer for ten minutes and then mix it again and it will fluff up. Alternatively, if the frosting was two warm, you can try adding about two thirds of the butter at room temperature and the other one third directly from the fridge.