In case you haven't noticed I've just launched my Market Collection, which is a curated ensemble of products I love and want to share with everyone. They're produced locally by small businesses, who I'm really excited to be working with and supporting in any way I can.
One of the biggest things about selling consumable products is making sure people know what to do with them. With that said, I'm making it my mission to continuously provide recipes, tips and tricks for using the things I curate and sell on the Market.
I'm kicking this off with a gorgeous Olive Oil, Lemon & Nastergal Cake. I love the fact that I didn't need any butter for the cake itself, as the extra virgin olive oil replaces that. It also gives the cake a beautiful fruit flavour and is jammed with good fats.
I love Sophisticated Chef Extra Virgin Premium Olive Oil because of its beautiful flavour achieved through a cold-press extraction process. I also added a smidge of the Zesty Rub and Scrub Salt to elevate the citrus flavour of the cake.
When it came to sandwiching this two-layer cake together, I opted for Heerlijk Nastergal / Nightshade (Umsobo) Artisinal Preserve, which is a gorgeous hand-crafted preserve made with nightshade berries. The purple shade of this preserve is magnificent, and it's quickly become one of my favourite ingredients and condiments since first tasting it.
Olive Oil, Lemon & Nastergal Cake
This Olive Oil, Lemon & Nastergal Cake comes together very quickly and makes the perfect Kaffeeklatsch treat. The fruity extra virgin olive oil, tart lemon and sweet nastergal preserve, along with a zesty cream cheese icing all combine to form a beautiful cake that I'm sure you'll end up making time and time again.
- 2 cups cake flour
- 1 tsp baking powder
- 1 tsp finely ground Sophisticated Chef Zesty Rub and Scrub Salt
- 6 large free-range eggs
- 2 cups castor sugar
- 1 cup Sophisticated Chef Extra Virgin Premium Olive Oil
- juice of 3 large lemons
- zest of 1 large lemon
Cream Cheese Icing
- 250g smooth cottage or cream cheese
- 1 cup icing sugar
- juice + zest of 1 lemon
- Pre-heat your oven to 180°C, grease and line two 23cm or 20cm round cake tins (I prefer a smaller cake with a thicker layer, so usually opt for the 20cm tin).
- Sift the flour, baking powder and salt into a bowl and set aside.
- In the bowl of a stand mixer using the whisk attachment, beat the eggs and castor sugar until they are thick and creamy.
- Mix the olive oil, lemon juice and zest together and then while the motor of the stand mixer is still running, gently pour the olive oil in until just combined.
- Add the flour mixture and mix again until it just comes together as a smooth batter.
- Divide the cake batter up evenly between each tin (more or less around the 600g - 650g mark each) and bake for 40 to 50 minutes, or until when tested with a cake skewer it comes out clean.
- Allow the cakes to cool slightly before removing them from their tins and placing on a cooling rack to cool completely.
- While the cakes are baking you can make the icing by combining all the ingredients until smooth. Set aside or refrigerate until it's time to assemble the cake.
- Place the first cake layer on a plate and smooth over a couple of tablespoons of icing. Top with the Heerlijke Nagtersal Preserve and gently spread to smooth over the icing.
- Place the second layer of cake on top of that and continue icing to cover the top and sides of the cake.