FOOD
Olive Oil Fruitcake
This moist, olive oil-based fruitcake falls somewhere between a bread and a cake and definitely doesn't suck.
FOOD
Olive Oil Fruitcake
This moist, olive oil-based fruitcake falls somewhere between a bread and a cake and definitely doesn't suck.
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup extra-virgin olive oil
- 3 tablespoons Campari (or rum)
- 3 eggs, room temperature
- 1/2 cup mascarpone cheese, room temperature
- 10 strawberries, quartered, plus 4 additional (halved, quartered or sliced) for garnish
- 2 mandarin oranges or clementines, peeled and segmented
- 2 pinches of fine salt
- 2 cups semolina flour
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- Powdered sugar, for dusting
- Orange sorbet or whipped cream for serving
Steps
- Preheat oven to 330 degrees. Prepare a springform pan with butter.
- In a large mixing bowl, whisk together the sugar, olive oil, eggs, Campari and mascarpone cheese.
- Add the strawberries and mandarins and stir to combine. Add the flours, baking soda and salt, mixing until completely incorporated.
- Pour mixture into the buttered springform pan, leaving 1/2 to 1 inch of space at the top.
- Place in oven for about 1 hour 15 minutes, or until light brown in color. Cheesecake is done when a chopstick inserted into the top pulls out with the residue of olive oil, but no raw or partially cooked flour clumps.
- Allow to cool for at least an hour. Dust with powdered sugar, garnish with strawberries and whipped cream before serving.