Lemon Olive Oil Cake
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Ingredients
- 3 cup flour all-purpose
- 3 tsp baking powder
- 2 tsp lemon zest
- .5 cup Redstone Meyer Lemon Olive Oil
- .5 cup Redstone EVOO mild
- 1 cup greek yogurt plain
- 1.5 cup sugar
- 1 Tbsp butter unsalted
- 2 Tbsp honey, butter, Redstone Sicilian Lemon Balsamic each / melt together / drizzle on top after baking
- 5 each egg yolks
Ingredients
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Instructions
- Preheat oven to 350 degrees Mix flour, baking powder, and lemon zest in a bowl. In a separate bowl beat olive oil, yogurt and sugar for 10 minutes Beat egg yolks in a separate small bowl Add egg yolks to oil mixture, folding in until the mixture is smooth. Add flour and mix well by hand. Brush baking dish with olive oil. Add cake batter and bake for 1 hour. Brush cake with melted butter, honey, and balsamic mixture.
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Coconut Creme Brulee
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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 1/2 cup half-and-half
- 1 each vanilla bean or 1 tsp vanilla extract
- 4 each egg yolks only
- 1/3 cup sugar plus extra for dusting
- 2 tsp Redstone Coconut Balsamic
Ingredients
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Instructions
- Preheat oven to 325 Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
- Place the half-and-half in a small saucepan over medium heat. Cut open the vanilla bean lengthwise and scrape out the seeds with a knife. (If you are using vanilla extract, add it after the pan has been taken off the heat). Place the seeds and bean in the pan and cook for 5 minutes, or until it begins to boil.
- Whisk together the egg yolks and sugar in a medium bowl. Very slowly pour the hot half and half into the eggs. whisking constantly. Whisk in the cream and discard the vanilla bean.
- Pour the custard into 4 ramekins and place the dishes into a backing pan. Place the pan in the oven and add enough hot water to the pan to come halfway up the dishes. Bake the custards for 35 minutes, or until their edges are set and their middles are slightly jiggle.
- Cool slightly and refrigerate until ready to serve.
- Evenly coat the top of each creme brulee with a thin layer of sugar and under a gas broiler, melt the sugar until golden brown and caramelized crust.
- Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
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