ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM
When chef Anne Burrell got engaged to Stuart Claxton, she wanted a wedding with some traditional elements and some unexpected ones. Her six-tier cake was a perfect mix of the two: a creation straight out of a fairy tale - but with totally surprising flavors inside. She called on one of the most creative bakers she knows, her friend Buddy Valastro, to pull off the feat, and together they settled on this showstopper, made with rosemary olive oil cake and lemon buttercream. (To play up the harvest theme of the October event, Buddy decorated it with vegetables molded from Rice Krispies treats!) Here's a scaled-down cake recipe straight from Buddy so you can try it yourself.
Provided by Buddy Valastro
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
- In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
- Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
- Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
- Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
- Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
- Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
- Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.
LEMON ROSEMARY POUND CAKE
Lemon and rosemary enhance the flavor of this pound cake - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
- In large bowl, beat granulated sugar, butter, rosemary, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Reduce speed to low; add flour alternately with whipping cream, beating just until smooth after each addition. Pour into pan.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Fat 4, Fiber 1/2 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 115 mg
ROSEMARY LEMON CAKE
This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.
Provided by Outta Here
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Coat a 9-inch springform pan with nonstick cooking spray.
- Combine first 5 ingredients in a bowl; set aside.
- Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
- Add yogurt, extracts, egg and egg white; beat 1 minute.
- Add flour mixture and beat at low speed until well blended.
- Fold in zest and cranberries.
- Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
- Remove from oven.
- Pierce cake with a fork.
- Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
- To serve, remove ring of pan and slide bottom onto a cake plate.
ROSEMARY, OLIVE OIL AND ORANGE CAKE
This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
- Make the cake: Heat oven to 325 degrees Fahrenheit/160 degrees Celsius. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
- Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
- Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
- Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
- Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners' sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 158 milligrams, Sugar 40 grams, TransFat 0 grams
More about "rosemary lemon cake recipes"
ROSEMARY LEMON CAKE - SAVOR THE BEST
From savorthebest.com
4.8/5 (37)Total Time 1 hrCategory DessertsCalories 280 per serving
- Add the butter and 2 cups granulated sugar to the bowl of an electric mixer and beat until light and fluffy, about 5 minutes. A stand mixer with the paddle attachment is preferred but a hand mixer will work. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- In a large bowl add the flour, baking powder, baking soda, salt and rosemary. Whisk together to combine.
- In another bowl, whisk the lemon juice, the buttermilk, and vanilla together. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45-50 minutes, or until a cake tester comes out clean.
LEMON ROSEMARY OLIVE OIL CAKE - PARSLEY AND ICING
From parsleyandicing.com
4.8/5 (5)Estimated Reading Time 5 minsCategory CakesTotal Time 55 mins
- In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside. Finely chop one tablespoon of the rosemary and set aside.
- In the bowl of an electric mixer using a whisk attachment, beat the sugar, eggs, and lemon zest until thick, fluffy, and pale, about 3-4 minutes. Add the chopped rosemary. Slowly add the olive oil with the mixer still running on high. Beat until combined, about 2 minutes. Reduce speed to low, and add the milk and lemon juice alternatively with the dry ingredients.
- Pour the batter into the cake pan. Scatter the remaining rosemary overtop. Bake 30-35 minutes or until a toothpick comes out clean when inserted into the center of the cake (a few crumbs are okay).
LEMON ROSEMARY CAKE WITH LEMON DRIZZLE | BAKED BREE
From bakedbree.com
4.6/5 (43)Total Time 1 hr 10 minsCategory CakeCalories 437 per serving
THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND CHARM
From sugarandcharm.com
4.9/5 (16)Total Time 1 hr 15 minsCategory DessertCalories 4399 per serving
LEMON ROSEMARY CAKE | KEVIN IS COOKING
From keviniscooking.com
ROSEMARY LEMON CAKE -THE LITTLE EPICUREAN
From thelittleepicurean.com
LEMON ROSEMARY OLIVE OIL CAKE | BELLA SUN LUCI
From bellasunluci.com
QUICK & EASY: WONDERFUL SEEDLESS LEMON ROSEMARY CAKE
From video.costco.com
ROSEMARY-LEMON BUNDT CAKE WITH CANDIED ROSEMARY RECIPE
From countryliving.com
GRAIN-FREE ROSEMARY LEMON OLIVE OIL CAKE (DAIRY-FREE, REFINED …
From theroastedroot.net
LEMON ROSEMARY ROASTED CHICKEN | JUICY CHICKEN + CRISPY, …
From spicedblog.com
HOMEMADE STRAWBERRY CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
TOP 5 ANZAC DAY RECIPES @ NOT QUITE NIGELLA
From notquitenigella.com
LEMON-ROSEMARY COFFEE CAKE RECIPE | MYRECIPES
From myrecipes.com
GLAZED LEMON CAKE - 101 COOKBOOKS
From 101cookbooks.com
TAMAL RAY’S RECIPE FOR LEMON, ROSEMARY AND OLIVE OIL CAKE
From theguardian.com
ROSEMARY & LEMON CAKE | EGGS RECIPES | JAMIE OLIVER
From jamieoliver.com
LEMON THUMBPRINT COOKIES RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
CHOCOLATE ROSEMARY CAKE - BAKES AND BLUNDERS
From bakesandblunders.com
ROSEMARY CONLEY'S LEMON DRIZZLE CAKE | DESSERT RECIPES | GOODTO
From goodto.com
SUMMERY LEMON & ROSEMARY DRIZZLE CAKE RECIPE • LOVELY GREENS
From lovelygreens.com
WILD ROSEMARY AND LEMON CAKE: A COLLECTION OF ITALIAN RECIPES
From ebay.com
FLUFFY LEMON ROSEMARY CAKE CREAM CHEESE FROSTING- BAKER BETTIE
From bakerbettie.com
LEMON ROSEMARY POUND CAKE | EMERILS.COM
From emerils.com
LEMON AND ROSEMARY OLIVE OIL CAKE - TURNING THE CLOCK BACK
From turningclockback.com
WINE COUNTRY PAELLA RECIPE - TODAY
From today.com
ROSEMARY MEYER LEMON CAKE - BETHCAKES
From bethcakes.com
#60-minutes-or-less #time-to-make #course #preparation #healthy #desserts #cakes #dietary
You'll also love