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Plated desserts
Arbequina
Made with PASSION FRUIT INSPIRATION
Original recipe by Nathaniel Reid, Chef/Owner, Nathaniel Reid Bakery
2 stepsRecipe Step by Step
Step01
Olive Oil Cake
190g plain yogurt
180g Arbequina olive oil
180g Eggs
320g sugar
115g All-purpose-Flour
110g cake flour
5.5g baking powder
1.5g sea salt
3g vanilla extract
7g orange zest
60g PASSION FRUIT INSPIRATION
75g orange demi confit
Make an emulsion with the yogurt, eggs, sugar, salt, vanilla extract, orange zest, and olive oil.
Strain the emulsion and add the chopped PASSION FRUIT INSPIRATION and orange demi confit.
Sift the dry ingredients.
Fold in the dry ingredients.
Butter and flour the mold. Deposit the batter into molds. Bake at 165°C (325°F)
Step02
Passion Fruit Inspiration Olive Oil Glaze
525g PASSION FRUIT INSPIRATION
525g IVOIRE 35%
110g candied Marcona almonds (chopped)
210g Arbequina olive oil
Melt the PASSION FRUIT INSPIRATION and the IVOIRE 35% chocolate and add the olive oil and almonds.
Glaze the cakes.
Assembly and finishing
