This Discover Cooking with California Olive Oil recipe contest submission comes from 2013 Grand Prize Winner Margee Berry. Margee tell us, “A moist and flavorful cake with roasted pineapple that is sure to bring back memories of Hawaii or create desires to visit there!”
1/2 cup We Olive Arbequina Extra Virgin Olive Oil
1 cup peeled and cored 1-inch cubed fresh pineapple
1/2 teaspoon Turbinado sugar
1/4 teaspoon chili powder
1/3 cup granulated sugar
2 large eggs
1/2 cup whole milk
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons orange marmalade
2 teaspoons We Olive Pineapple White Balsamic Vinegar
1/3 cup chilled heavy cream
2 tablespoons Creme Fraiche
1 tablespoon powdered sugar
1 teaspoon finely grated orange zest
1/4 cup chopped toasted macadamia nuts
Preheat oven to 350F. Grease sides and bottom of an 8-inch square baking pan with 1 teaspoon olive oil.
Place pineapple on large rimmed baking sheet, drizzle 1 teaspoon olive oil over, sprinkle with turbinado sugar and chili powder; toss to coat, spread out pineapple and roast in oven turning once with a large spatula until golden about 20 minutes. Maintain oven temperature, transfer pineapple to food processor and puree until smooth.
Meanwhile beat remaining olive oil, granulated sugar, eggs, and milk for 1 minute on medium speed with electric mixer in a large bowl. In a medium bowl whisk flour, baking powder and salt; whisk into egg mixture along with pureed pineapple just until blended. Pour batter into prepared pan and bake until cake is golden and cake tester comes out clean when tested in the center about 35 minutes. Place pan onto wire rack to cool for 10 minutes.
In a small saucepan heat orange marmalade and balsamic vinegar over medium heat for 30 seconds to melt; brush all over top of cake.
Cake can be served slightly warm or room temperature. To serve in a medium bowl beat cream, Creme Fraiche, powdered sugar and orange zest with mixer on high until soft peaks form. Cut cake into 8 pieces, place 1 serving onto each of 8 small plates, add a large dollop of whipped cream and last sprinkle with macadamia nuts.
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