Cinnamon and Cherry Olive Oil Cake - Chef Recipe by Michele Cranston
This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight o...
175 g plain flour
45 g icing sugar
40 g almond meal
95 g butter
1/2 pod of vanilla
120 g white chocolate
80 g butter (melted)
60 g caster sugar
10 g green tea (matcha) powder
30 g flour
50 g water
50 g sugar
Yoghurt Ice Cream:
75 g egg yolk
125 g cream
110 g sugar
300 g Greek yoghurt
5 g lemon juice
140 g sugar
1 g salt
130 g flour
45 g cocoa powder
130 g butter
100 g Greek yoghurt
In a big mixing bowl, combine the flour, icing sugar and almond meal. With the back of a small knife, cut the vanilla pod in half and scrap the seeds into bowl. Add the butter and the eggs and knead the ingredients together until all ingredients are combined and you obtain smooth dough. Wrap it with plastic wrap and let it rest in the fridge for at least 2 hours.
With a little piece of butter or a grease spray, grease the tart moulds (diameter 7cm). Divide the dough in 4 equal pieces and ball each of them. Use a rolling pin to flat out the dough and fill up tart moulds with it. With a fork, gently pierce the dough. Fill up the tart shell with lentils and bake at 180C for 6 to 8 minutes. Remove from the oven and let it cool down. Take out lentils. Reserve the tarts in a dry cool place.
Melt the white chocolate. In a bowl, whip the eggs and the sugar until it whitens. Add the flour and the green tea powder. Then add the melted butter and the melted white chocolate. Combine until you obtain a smooth paste. Reserve the mix in a dry cool place.
Rinse the rhubarb and cut into large sticks.
In a pot, combine the water and sugar. Bring the pot to boil. When it is boiling, add the rhubarb sticks and let it cook on high for 4 to 5 minutes, until the rhubarb is very tender. In a blender, blend it all together to obtain the rhubarb puree.
Yoghurt Ice Cream:
In a pot, bring the cream and half of the sugar to boil. In the same time, whisk the egg yolks and the other half of the sugar. Pour the cream over the egg yolks while whisking. Pour back all the liquid to the pot and cool it until 85C using a thermometer. Let it cool down.
When the cream is cold, add in the yoghurt and lemon juice. Put into an ice cream machine. When the ice cream is ready, remove from the machine and reserve in the freezer.
Combine all the dry ingredients in a mixing bowl, then add the butter. Work the dough to obtain a crumble. place the crumble on a baking paper in a tray and cook in the oven at 180C for 15 to 20 minutes while stirring every 5 minutes. Remove from the oven and let cool down. Optional: blend if you want to obtain a finer soil.
Spread the yoghurt on a silicone sheet and dry over night at 70C. When dried, remove from sheet and reserve in a sealed container.
Spoon the matcha mix into the tart shells to the top. Bake in the oven at 185C for 8 minutes.
On a plate, spoon a little amount of chocolate soil and add a scoop of yoghurt ice cream. Top it with a piece of yoghurt crisp. Decorate with the rhubarb coulis. Finally, place the hot tart on the plate and serve it straight away.
Ice Cream Machine
Silicone baking sheet
Recipe provided by Silvester's Restaurant