Gluten-free Spanish Apple Olive Oil Cake & Basil Ice Cream

Gluten-free Spanish Apple Olive Oil Cake & Basil Ice Cream

Gluten-free Spanish Apple Olive Oil Cake


INGREDIENTS

1 ¾ cups of Gluten Free Flour (we use 1 to 1)
¼ tsp salt
2 tsp baking powder
¾ cup granulated sugar
¼ cup honey (we use local honey from Sweet Bee Honey Co.)
3 large eggs
1 cup of full-fat unsweetened Greek yogurt
2/3 cup Spanish extra virgin olive oil
1 large granny smith apple – peeled and diced small

GARNISH

Cinnamon and powdered sugar for dusting
Homemade whip cream
Chiffonade of basil
Crushed Marcona Spanish almonds

PROCEDURE

Preheat oven to 375˚, grease and flour (GF) a 9 ½” spring form pan. In a medium bowl, mix together the flour, salt and baking powder. In a separate bowl, beat the sugar, honey and eggs on medium-high for about 2 -3 minutes until pale yellow and light. Whisk in the Greek yogurt on low speed. Add the olive oil by slowly drizzling it in while mixing on low. When combined, fold the wet mixture into the flour mixture with a rubber spatula just until mixed. Don’t over mix! Fold in the diced green apple. Pour the batter into the greased and floured cake pan. Bake your cake for 40 mins. After the first 20 mins. Cover cake pan with foil as to not get the top too dark. Check early – you don’t want to over cook the cake. Let rest for 20 mins. Before removing it from the pan.


Basil Ice Cream


INGREDIENTS

1 ½ cup whole Milk
1 1/8 cups granulated sugar
3 cups heavy cream
2 oz of basil leaves

PROCEDURE

In a medium sauté pan, add together all the ingredients and simmer on medium low until the sugar is completely dissolved, stirring occasionally. Place mixture in a metal pan and cool in the refrigerator until cold. Remove the basil leaves after about 20 mins. Pour the mixture into freezer ice cream bowl and place in the machine. Let churn for about 20 to 25 minutes. Remove from ice cream maker when it is at a soft serve thickness. Put into plastic container with lid in the freezer.