Zucchini Olive Oil Cake with Mandarin Glaze and Walnut Olive Brittle

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Zucchini Olive Oil Cake with Mandarin Glaze and Walnut Olive Brittle
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Course Dessert
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
  • Nonstick cooking spray
  • 2 cups plain flour plus more for pan
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 3/4 cup sugar
  • 1 cup extra-virgin olive oil
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups grated zucchini
  • 1 cup walnut pieces chopped
  • Mandarin Orange Glaze recipe follows
  • Walnut Olive Brittle recipe follows
Mandarin Orange Glaze:
  • 1/2 cup sugar
  • 6 mandarins segmented, juices reserved
  • 2 tablespoons unsalted butter
  • 1 tablespoon thickened cream
Walnut Olive Brittle:
  • 1 cup sugar
  • 1/2 cup walnuts finely chopped
  • 2 tablespoons pitted and finely chopped black olives
Course Dessert
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
  • Nonstick cooking spray
  • 2 cups plain flour plus more for pan
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 3/4 cup sugar
  • 1 cup extra-virgin olive oil
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups grated zucchini
  • 1 cup walnut pieces chopped
  • Mandarin Orange Glaze recipe follows
  • Walnut Olive Brittle recipe follows
Mandarin Orange Glaze:
  • 1/2 cup sugar
  • 6 mandarins segmented, juices reserved
  • 2 tablespoons unsalted butter
  • 1 tablespoon thickened cream
Walnut Olive Brittle:
  • 1 cup sugar
  • 1/2 cup walnuts finely chopped
  • 2 tablespoons pitted and finely chopped black olives
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Instructions
  1. Preheat the oven to 180c. Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour.
  2. Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside.
  3. In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 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.
  5. Serve with the Mandarin Orange Glaze and Walnut Olive Brittle.
  6. Mandarin Orange Glaze:
  7. In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water. 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.
  8. Walnut Olive Brittle:
  9. Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil.
  10. Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in color. Gently swirl the pan and stir in the walnuts and black olives. Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible. Cool the brittle completely at room temperature. Break into small pieces with a spoon.
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‘Postre Chaja’ Pavlova – A new take on an old favourite!

‘Postre Chaja’ Pavlova is a traditional Uruguayan dessert, it is almost a combination of trifle and pavlova – perfect for a festive dessert with a twist! Normally made with Tinned Peaches, by replacing this with our beautiful mangoes, this could become another dessert we claim as an Aussie icon!

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'Postre Chaja' Pavlova
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Course Dessert
Cuisine Sth American
Servings
Ingredients
  • Meringue
  • 440 g sugar
  • 8 eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g caster sugar
  • 6 eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche
Course Dessert
Cuisine Sth American
Servings
Ingredients
  • Meringue
  • 440 g sugar
  • 8 eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g caster sugar
  • 6 eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche
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Instructions
  1. To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
  2. For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
  3. Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
  4. Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop. 5 Smash everything together on a plate and present as your smash-hit.
Recipe Notes

To make dulce de leche, take a can of condensed milk and place in a saucepan of cold water bring to the boil then simmer for 90 minutes. Allow to cool in water and ensure can is completely cooled before opening.

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Jellied Rhubarb & Vanilla Soup

This is a great way to cook rhubarb so that it retains structure and bite – plus it’s a unique fruit jelly to serve up at a dinner party or any dinner for that matter! It is a dessert but also double as a funky starter, give it a go you won’t be disappointed!

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Jellied Rhubarb & Vanilla Soup
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Course Dessert
Prep Time 15
Cook Time 15
Passive Time 30
Servings
Ingredients
  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve
Course Dessert
Prep Time 15
Cook Time 15
Passive Time 30
Servings
Ingredients
  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve
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Instructions
  1. Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.
  2. Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup.
  3. Soak the gelatine in cold water. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup. Pour into 6 serving bowls, then put in the fridge and leave to set overnight.
  4. To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.
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