OLIVE OIL SIMPLE CAKE

BOLO SIMPLES DE AZEITE



Olive Oil Cake_ simple like that, in which the flavors and textures are highlighted, simple as the flavors that accompany us since childhood, which bring us memories, smiles and shares. Here I used the Extra Virgin Olive Oil from OTA OLIVE OIL, a family production from Trieste in Italy, a delicate olive oil, filled with quality and that flavored this cake so smoothly and in such a delicious way.


(em português mais abaixo)

OLIVE OIL CAKE

(Simple and fast / New flavors combination / Fluffy texture)


200 g wheat flour

1 teaspoon baking powder

½ teaspoon of salt

200 g sugar

5 eggs

4 tablespoons lemon zest (opcional)

120 ml extra virgen olive oil

powder sugar


Method:

1. In a large bowl beat the sugar with 3 yolks and 2 eggs, until it forms a thick, whitish cream. Add the olive oil and lemon zest, if used, and beat a little more until fully incorporated.

2. Beat the 3 egg whites with salt until thick peaks are obtained.

3. Alternately add the flour and egg whites, fold gently between each addition, finally add the yeast. To involve.

4. Place in a 24 cm diameter pan with a hole, greased and sprinkled with flour. Place in a preheated oven at 180°C for 35 to 40 minutes.

5. When the cake browns (if in doubt, test the toothpick), remove the cake from the oven, unmold and serve, hot or cold, sprinkled with powdered sugar.

Enjoy this soft cake, with a mild flavor, ideal for a snack or a branch!




BOLO SIMPLES DE AZEITE

(Simples e rápido / Nova combinação de sabores / Textura fofinha)

200 g de farinha de trigo

1 colher de sopa de fermento

½ colher de chá de sal

200 g açúcar

4 colheres de sopa de raspa de limão (optional)

5 ovos

120 ml de azeite extra virgem

açúcar em pó


Preparação:

1. Numa taça grande bater o açúcar com 3 gemas e 2 ovos, até formar um creme espesso e esbranquiçado. Adicionar o azeite e a raspa de limão, caso utilize, e bater mais um pouco até totalmente incorporado.

2. Bater as 3 claras em castelo com o sal até se obter picos espessos.

3. Alternadamente adicionar a farinha e as claras em castelo, envolver delicadamente entre cada adição, finalmente adicionar o fermento. Envolver.

4. Colocar numa forma de 24 cm de diâmetro com buraco, untada e polvilhada com farinha. Levar ao forno previamente aquecido a 180°C durante 35 a 40 minutos.

5. Quando o bolo dourar (em caso de dúvida, teste do palito), retirar o bolo do forno, desenformar e servir, quente ou frio, polvilhado com açúcar em pó.

Deliciem-se com este bolo macio, com sabor suave, ideal para o lanche ou um branch!




CACAO AND CINNAMON CHRISTMAS COOKIES

BOLACHAS DE NATAL DE CACAU E CANELA





Special Handmade Christmas Gifts, yes because offering homemade delicious Christmas cookies, in a unique packaging, designed with great care, is a feeling that I convey, along with my sister since 2012. Maybe Christmas will be different this year, but the joy of giving and receiving a homemade gift is always unique and full of love feelings.



CACAO AND CINNAMON CHRISTMAS COOKIES

175 g wheat flour

125 g sugar

125 g butter, at room temperature

1 egg

1 tablespoons of cacao powder

1 teaspoon of cinnamon

a pinch of salt

FOR THE ROYAL ICYNG: 1 cup and a half of powdered sugar, 1 egg white, 1 tablespoon of lemon juice.


Method:

1. Beat the butter and sugar until creamy. Add the egg, cocoa powder and cinnamon, beating constantly. Finally add the flour gradually and salt, until it forms a soft dough. Place in the refrigerator for 20 minutes.

2. Roll out the dough with the help of a roller until it is 5 mm thick. With a Christmas pastry cutter, cut and place on a previously greased tray. Knead the remaining dough and cut it until it is used up. Place in the refrigerator for 15 minutes.

3. Bake the cookies in an oven previously heated to 180°C, for 8-10 minutes, until lightly toasted. Transfer to a grill to cool completely.

4. Beat the powdered sugar with the egg white until a smooth and thick icing is obtained, in case it is necessary to dilute it, add lemon juice. Place in a pastry bag with a pointed tip and decorate the cookies to taste. Allow to solidify completely and store in tightly closed bags.

A gift full of affection, very delicious and that looks so beautiful in these packages.



BOLACHAS DE NATAL DE CACAU E CANELA

175 g farinha de trigo

125 g açúcar

125 g manteiga à temperatura ambiente

1 ovo

1 colher de sopa de cacau em pó

1 colher de chá de canela

uma pitada de sal

PARA O GLACÉ: 1 chávena e meia de açúcar em pó, 1 clara de ovo, 1 colher de sopa d sumo de limão.


Preparação:

1. Bater a manteiga e o açúcar, até ficar cremoso. Juntar o ovo, o cacau em pó e a canela, batendo sempre. Finalmente adicionar a farinha aos poucos e o sal, até formar uma massa macia. Colocar no frigorifico por 20 minutos.

2. Estender a massa com a ajuda de um rolo até ficar com uma espessura de 5 mm. Com um corta-massa natalício, cortar e colocar num tabuleiro previamente untado. Voltar a amassar a massa que vai sobrando e recortá-la até usar toda. Colocar no frigorifico por 15 minutos.

3. Cozer as bolachas em forno previamente aquecido a 180°C, por 8-10 minutos, até ficarem levemente tostadas. Transferir para uma grelha para arrefecerem por completo.

4. Bater o açúcar em pó com a clara de ovo, até obter um glacé macio e espesso, caso seja necessário diluir um pouco com o sumo de limão. Colocar num saco de pasteleiro de bico fino e decorar as bolachas a gosto. Deixar solidificar completamente e guardar em sacos bem fechados.

Um presente cheio de carinho, bem delicioso e que fica tão bonito nestas embalagens.




GLUTEN-FREE VEGAN CHOCOLATE TART

TARTE DE CHOCOLATE VEGANA SEM GLÚTEN



I had this Chocolate Tart for a long time in my head, I wanted something delicious, with a silky texture that contrasted with the crunchiness of the base. In addition, I wanted something that would contribute to a healthier diet, being only sweetened with dates and dark chocolate, it is an ideal option not only when we really want something that satisfies our desires, but also to feed us in the long-term way. For the felling I used tapioca, cacao and 85% black chocolate and for the crust, oats, nuts and cocoa, all sweetened with dates. The little violet flowers are from rosemary and give a touch of beauty and flavor. Really delicious, silky and ready for you.



(scroll down to portuguese version)

GLUTEN-FREE VEGAN CHOCOLATE TART

Silky and crunchy texture / no refined sugars added / Pure Chocolate Flavor


Crust

1 ½ cup of oats

¾ cup of mixed nuts (I used cashews, pecans and almonds)

¼ cup of cocoa powder

¼ cup of coconut oil

½ cup of dates puree


Filling:

2 cups of vegetable milk

½ cup of hydrated tapioca

½ cup of pure tamara

2 tablespoons of cocoa powder

50 g of 85% cocoa chocolate


Method:


1. Put all the ingredients in a food processor until you get a coarse sand, fill in a 23 cm pie dish and spread it well with a spoon. Toast in oven previously heated to 180°C for 12 minutes.

2. In a small saucepan, add all the ingredients except the filling ingredients and heat over a high heat. When hot, decrease and stir constantly with a spoon. When you feel the cream to thicken, continue to stir until the desired texture. It has an incredible silky texture, typical of tapioca.

3. Pour the chocolate tapioca into the pie base and bake for another 20 minutes. It can be served hot, but I prefer cold, so that the cream is thicker. Decorate with roasted laminated almonds, blackberries, rosemary flowers and sprouts.

Very simple to make, ideal for afternoon snack but also for dessert.


Tarte de Chocolate Vegana sem Glúten

Textura sedosa e crocante / sem açucares refinados / Sabe mesmo a chocolate


Base:

1 ½ chávena de aveia

¾ chávena de mistura de frutos secos (usei caju, nozes pecã e amendoa)

¼ chávena de cacau em pó

¼ chávena de óleo de coco

½ chávena de puré de tamaras



Recheio:

2 chávenas de leite vegetal

½ chávena de tapioca hidratada

½ chavena de pure de tamara

2 colheres de sopa de cacau em pó

50 g de chocolate 85% cacau



Preparação:

1. Colocar todos os ingredientes num processador de alimentos até obter uma areia grossa, preencher 

uma forma de tarte de cerca de 23 cm e espalmar bem com a ajuda de uma colher. Tostar em forno 

previamente aquecido a 180°C por 12 minutos.


2. Num tacho pequeno adicionar todos os ingredientes, exceto os ingredientes do recheio e aquecer em

lume forte. Quando quente, diminuir e mexer constantemente com uma colher. Quando sentir o creme a 

engrossar, continuar a mexer até a textura desejada. Fica com uma textura sedosa incrível, típica da 

tapioca.


3. Verter a tapioca de chocolate para a base de tarte e levar novamente ao forno por mais 20 mintos. 

Pode servir quente, mas eu prefiro fria, para que o creme seja mais espesso. Decorar com amendoa 

laminada torrada, amoras, flores e rebentos de alecrim.

Bem simples de fazer, ideal para lanche mas também para sobremesa.