Tuesday, March 20, 2012

Oil and Vinegar Marble Pound Cake

I came up with the recipe because of a contest by The Crushed Olive in Stony Brook Village. The contest was to come up with a recipe using their balsamic flavor of the month, which was Dark Chocolate Balsamic.

This idea was inspired by an olive oil cake I tried years ago from a Mario Batali cookbook. I wanted to try and create my own original version of an oil and vinegar cake. I googled oil and vinegar cake recipes and found no results, so I decided to experiment and was very happy with the results. This cake tastes delicious and I am excited to have a recipe that I conceptualized in my head and had great results in the end. I feel this is truly my recipe (which can be a challenge when baking) I am looking forward to baking this over and over again.

This cake has an orange scented olive oil batter and a dark chocolate balsamic batter. I swirl them together and top it with a dark chocolate balsamic glaze. It results in a flavorful, moist marble pound cake that you can enjoy toasted for breakfast or with a scoop of ice cream of dessert.  You can find dark chocolate balsamic at specialty shops, such as The Crushed Olive, or you can find varieties online. I hope you enjoy this recipe

Oil and Vinegar Marble Pound Cake
Makes 1 Loaf

2 cups cake flour
3/4 tsp baking powder
1/2 tsp salt
1/2 cup good quality olive oil
3 tbsp unsalted butter-melted
1/4 cup heavy cream
4 eggs
1 1/2 cups sugar
Zest of 1 orange
2 tbsp cocoa powder
2 tbsp dark chocolate balsamic vinegar.
For the Glaze:
1/2 cup powdered sugar
3 tsp balsamic
1-2 tsp water

1. Preheat oven to 350 degrees F. Position the rack in the center of the oven. Butter and flour a 9” x 5” loaf pan and line the bottom with parchment paper.
2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
3. In a large bowl, whisk together the butter, olive oil, and cream. The mixture should have a thick liquid consistency. If the butter hardens into lumps, heat the mixture gently until it melts again. Set aside.
4. Using a stand mixer or hand held mixer, fitted with paddle attachment; beat together the eggs and sugar on medium speed until light and fluffy; about 4-5 minutes. (This may take a few minutes longer with hand held mixer)
5. Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Fold ¼ of the egg/flour mixture into the butter/cream mixture to lighten it. Then fold in the remaining egg/flour mixture until just combined.
6. Divide batter in half in two separate bowls. In one bowl, add in the zest of 1 orange. In the other bowl, add in 2 tbsp cocoa powder and 2 tbsp of dark chocolate balsamic vinegar.
7. Scoop large spoonful’s of each batter into the prepared pan, alternating between the “white” batter and “brown” batter. Once all the batter is in the pan, take a knife and swirl the two batters together a few times.
8. Bake at 350 degrees F for 1 hour and 10 minutes or until the top of the cake is golden brown and springs back when you press it in the middle. Let cool in the pan on a wire rack for 30 minutes.
9. Meanwhile, prepare the glaze by combining powdered sugar, dark chocolate balsamic vinegar and enough water to create a smooth glaze.
10. When the cake has come to a warm temperature, pour the glaze over top of the cake, letting it drip down the sides.
11. The cake can be stored in an air tight container at room temperature for up to 3 days. Enjoy!!!!

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