A Cake worthy of a Prince

Last harvest we were honoured to receive a visit by Henrik, His Royal Highness The Prince Consort of Denmark. Following the vineyard and winery tour to observe the busy harvest activities, the Prince Consort and his entourage were treated to a sumptuous lunch prepared by Chef Bjarne Otto, which culminated with a dessert based on our own Cortes de Cima Olive Oil,  and other local ingredients, such as honey, almonds and lemons. Chef Otto promised the royal visitors he would share his recipes.

In Portugal, our Olive Oil is available online from Cortes de Cima or at shops such as El Corte Inglés or  Apolonia and Baptista.  Internationally, it also distributed in Canada, Brazil, Germany, USA,  Holland , Poland and Macau.

CORTES DE CIMA OLIVE OIL CAKE

2 dl Cortes de Cima Olive Oil

Peel and juice of 2 large Lemons

250 g Flour

8 large Eggs, separated into yolk and whites

2 dl Honey

1 dl  Chaminé White Wine

250g chopped Almonds

Sauce:

200 g Strawberries (fresh or frozen)

100 g sugar

1 dl Chaminé Red Wine

Whip the egg yolks with Honey; add the Cortes de Cima Olive Oil, the Chaminé White Wine and the finely grated Lemon peel from both Lemons. Add the Flour and the finely chopped Almonds. Whip the whites stiff and turn them into the mass with 1 / 3 first and then the rest.

Preheat the oven to 150 degrees C. Come the cake mass in an oiled spring form and bake around 35 minutes (or until the cake is baked, by sticking a needle in the middle of the cake, and nothing sticks on the needle). Take the cake out and let it rest and cool in the form for approximately 20 minutes, then take it out of the form and let it cool further on a grill. When cold, place the cake on a tray and pour the juice from one Lemon over it. Decorate with glaze made from icing Sugar mixed with the juice of the last Lemon.

Serve with Cortes de Cima Olive Oil Ice Cream, some fruit,  and the following sauce-

Strawberry sauce

Clean the strawberries, and boil them with the sugar and red wine, pass through a sieve, and reduce until it has the desired consistency. Let it cool off.

CORTES DE CIMA OLIVE OIL ICE CREAM

6 Egg yolks

1 dl. Honey

1 dl. Cortes de Cima Olive Oil

1 Vanilla pod

1 l. Milk

Whip the egg yolks with the honey and add the Cortes de Cima Olive Oil.  Split and scrape out the inside of the vanilla pod and add to the milk. Then heat the milk and vanilla to the boiling point, remove from heat and sieve. Add approximately 1/3 of the milk to the egg mass, gently stirring constantly, thereafter the egg-milk mixture is added to the rest of the milk. Heat again until just before the boiling point, stirring constantly, remove from heat and sieve into a flat container. Cool to room temperature while stirring occasionally in the cream. Put the cream in the freezer 4-5 hours, after which it is blended with a hand-held blender, for a soft-ice-like texture and the ice cream is ready for serving.

Chef Otto has also shared his Christmas Olive Oil Cake recipe in an earlier post. For another Olive Oil Ice Cream recipe with a middle eastern/american twist look here!