We were looking for a light and delicate way to feature olive oil in dessert. A microwave cake fulfilled our requirements.
Microwave Olive Oil Cake
108 grams (2 large) eggs
200 grams sugar
350 grams milk
100 grams all purpose flour
36 grams powdered egg white
3 grams salt
150 grams olive oil (what other oils can we use?)
Put the eggs, sugar and milk in a blender. Turn the blender onto low and increase the speed to medium high and let it blend until the mixture is homogeneous. With the blender running, sprinkle in the all purpose flour, egg white powder, and salt. Puree for 30 seconds until the egg white powder and flour are fully absorbed and the mixture is smooth again. Pour the olive oil into the mixture and puree for 30 seconds until the olive oil is absorbed. Transfer half of the mixture into a 1-liter ISI whipped cream canister and put the lid on. Charge the canister with 1 N2O cartridge and then shake well to disperse the gas and allow it to be absorbed by the batter. Charge with a second cartridge and repeat the shaking process. The batter should feel and sound fluid in the canister.
Prepare 24 10-ounce paper cups for microwave cooking the cakes. Turn the cups over and use a paring knife to put a small (1/2-inch) incision in the bottom and three small incisions around the sides. Turn each cup right side up. Shake the whip cream canister and dispense the batter into a cup filling it about a third of the way to the top. Put the cup in the microwave and cook on high for 30 seconds. Immediately remove the cake from the microwave and invert the cup onto a cutting board or counter top. Let the cake cool inverted while cooking the remaining cakes one at a time. When the canister empties, refill with the remaining batter and repeat the charging process using 2 N2O cartridges and shaking well each time. Continue cooking the cakes. When they have all cooled run a paring knife around the inside of each cup to loosen the cakes. Gently shake each cup to remove the cake. Alternatively the cakes may be store in the inverted cups in the refrigerator overnight. The cakes will stay moist and keep their shape.
Years Past
