Recipe + Pairings: Olive Oil Cake with Coconut Cream & Summer Fruits
Caydee Porter, the pastry chef at Trellis Wine Bar & Kitchen, shares a dessert recipe that’s practically infused with summer sunshine. When it’s finally assembled, you may be tempted to admire your beautiful creation rather than cut into it. But this is a cake that must be enjoyed! Caydee has provided three perfect wine pairings from the Dundee Hills that will make this cake sing an even sweeter song. Bon Appetit!
Dundee Hills Wine Pairings:
- Sokol Blosser Winery | 2022 Willamette Valley Pinot Gris – Tasting notes of pear, apricot & nectarine. Basically, this wine was made for the cake!
- Domaine Roy & Fils | 2021 Willamette Valley Chardonnay – Tasting notes of lemon zest. This wine is zippy and fun.
- Cramoisi Vineyard | 2020 Blanc De Noirs – Start with bubbles. End with bubbles. Drink the bubbles with.. your delicious cake!
- 2 cups granulated sugar
- 1 cup olive oil (I like Durant Arbequina olive oil, but any good quality olive oil will do.)
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ½ cup full fat yogurt, at room temperature
- 2 ½ cups all-purpose flour, sifted
- 3 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cups milk (any type), at room temperature
- In a large bowl, combine sugar, olive oil, eggs and mix until well incorporated.
- Stir in your vanilla and sour cream.
- In a separate bowl, mix together flour, baking powder & salt.
- Pour half of your flour mixture into your batter along with half of your milk. Slowly whisk together.
- Add in remaining flour and milk. Mix until just combined and you don’t see any lumps. Do not over mix.
- Line a half sheet tray with parchment paper. Coat with olive oil so your cake doesn’t stick to the pan.
- Pour batter into your prepared pan and spread out evening using a spatula. Bake in a 350 degree oven for 15-20 min. Or until the cake bounces back to the touch.
COCONUT CREAM INGREDIENTS:
- (2) 14 oz cans coconut cream. Left in the fridge overnight
- 3/4 powdered sugar
- 1/2 tsp kosher salt
- 1 tbsp vanilla bean paste
COCONUT CREAM INSTRUCTIONS:
- Leaving your cans of coconut cream overnight in the fridge allows the fat of the coconut cream to rise to the top making it easy to scoop out.
- Carefully remove your cans and flip upside down. Once it’s opened you will have remaining coconut water. You can discard this or use it to make your next smoothie.
- Once the water is removed you are left with delicious coconut cream.
- Leave the bowl of your stand mixer in the freezer for 10 minutes to chill.
- Place coconut cream in the bowl along with powdered sugar, vanilla bean & salt.
- Mix on medium speed until light and fluffy. It definitely should resemble whipped cream! Be careful not to over whip or your coconut cream will separate.
- Wash, cut and slice ripe apricots, peaches, plums, etc.
- Wash and dry blackberries, raspberries, and whole Marionberries
- Leave cake in your sheet pan, drizzle your favorite olive oil on top of the cake.
- Spread coconut cream on top using a butter knife or offset spatula. Place fruit on top of cake in any arrangement that feels right to you. This is the fun part so get creative!
- If you have them, use a few edible flowers to brighten up a dish and give a playful and whimsical look. Caydee suggests bachelor buttons, nasturtiums, sunflower petals & marigolds.