Citrus Cake made with Extra Virgin Olive Oil

Why Olive Oil and Not Butter??

Because olive oil contains vitamin E, it helps to naturally maintain the freshness of baked goods and creates moist cakes. Olive oil in the batter is the secret to a moist and tender cake!! Also Olive oil cuts back on the cholesterol and saturated fat content of desserts!! So why not? :D

Ingredients

• 3/4 cup extra virgin olive oil
• plus additional olive oil for greasing pan
• 1 1/2 teaspoon of grated orange or lemon zest
• The juice of a orange (about 1/4 cup) or 1 1/2 tablespoon of lemon juice
• 1 cup all purpose flour (not self-rising)
• 5 eggs yolks
• 4 egg whites (1 egg white from the 5 eggs wont be used in this recipe)
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 1/2 tablespoons sugar
• 1/4 cup limoncello
• 4 tablespoons powdered sugar, sifted

Preparation

Put oven rack in middle position and preheat oven to 350°F. Grease pan with some olive oil and line bottom the pan with parchment paper. Oil parchment paper.

Beat together all 5 eggs yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick, about 4 minutes.

Reduce speed to medium and add the olive oil and the orange/lemon juice until mixture in combined. Using a silicone or wooden spoon, stir in flour mixture until just combined. Do not beat.

Clean the beaters and in medium-high speed beat egg whites with salt in another large bowl until foamy. Then add sugar little by little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold the whites mixture into yolk mixture, mix one third of the whites then fold in remaining whites gently but thoroughly. Add the grated orange or lemon zest and mix.

Transfer batter to the pan and gently rap against work surface once or twice to release any air bubbles.

Sprinkle top evenly with remaining 1 1/2 tablespoons sugar.

Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.

Cool cake in pan for 10 minutes, then run a thin knife around edge of pan and remove from the pan.

Cool cake to room temperature, about 1 1/4 hours.

Optional for Serving

Heat limoncello in a small saucepan and whisk in powdered sugar until dissolved. Drizzle over cake slices before serving.

*** This recipe I found it and modified from the internet ***

Spicy Garbanzo (Chickpeas) Pork Chili!!

I know it is unbelievable that it has taken me so long to start writing my recipes in here! Well better late than never!! Today I will start my blog with the meal I cooked yesterday for dinner! Yes! Spicy Chili with a little variation!! Ground pork and garbanzo beans!! I know we all like chili specially when is chilly!! :) It is not 100% the case here in Miami but I have been raining a lot in past 3 days and temperature will be dropping slowly and hopefully this weekend it will be chilly!! Chili is the type of meal that is so easy to make and it always more enjoyable the next days of cooking!!! I personally don't like Red kidney beans that much so I decided to made my chili this time with garbanzo. You can substitute the beans with your favorite beans as well. Also I used ground pork because is more tasteful but if you don't eat pork go ahead and substitute the meat with your favorite ones!! If you are vegetarian forget about the meat and just leave the garbanzos!! Garbanzos are very high in protein and have so many health benefits that they will make a meal by themselves!!

Ingredients:

2 spoons of Extra Vigin Olive Oil (EVOO)
1 bag of garbanzo dry beans/chickpeas (I think it is about 1 pound in a bag)

1 pound of ground pork more o less. I just bought a small pack from Publix my closer supermarket!

1/2 of big white onion I think! Use common sense!!

3 garlic’s cloves or more! The more the better!!

1 leek (the white part only)

2 small carrots or none!

2 celery stacks

1/2 red bell pepper plus another 1/2 yellow bell pepper or any color you have!

Cumin, Salt, and pepper as much as you want!! I know I am really bad sometime with measurements!! :P What did I say?? ;)

Chicken broth a lot!! I used the organic one from Costco. Almost 2 cartons!! It depends how soupy you want yours.... jajajaja (I am so excited!!)

2 spoon of tomato paste

1 can of diced tomatoes with jalapeños. I used Del Monte. If you can’t find this type get the regular can of diced tomatoes and add one jalapeños!! When buying tomatoes from cans always look for the one that don’t have salt added if it is possible!! I try to avoid cans when I cook because they are full of preservatives and sodium!! It is so bad for you...

Chopped Cilantro for garnishing

Cheddar cheese. Cabot Cheese is my favorite! By the way you have to shred it yourself! :)

Sour cream!! Yes the fat one!! For serving too!! :)))

Preparation:

First rinse garbanzos in cold water. Boil the beans with water and salt for 3 minutes on medium high, turn off the heat, move the pan from the heat and let the beans rest in the hot water for about 1 hour!! In the meantime chop the onions, leeks, carrots, celery, and bell peppers in dices!! Peel garlic cloves!! First add some olive oil in a deep sauté pan, add onions, and sauté it until translucent. Add crushed garlic’s cloves and sauté for 2 more minutes. Add the rest of chopped veggies, salt, pepper, and cumin. Stir until you incorporate all the ingredients!! Transfer the whole mixture to the crock pot; add tomatoes, tomato paste, and chicken broth. Cook for 8 hours on high in the crock pot. If you are not using a crock pot you could either cook the beans in the pressure cooker first by themselves with salt only until they get soft and then cook them a little longer with the sautéed veggies, or you may want to cook the beans in a conventional way on your stove until beans are soft!! For serving you could garnish with chopped cilantro, cheddar cheese, sour cream, and a dash of your favorite hot sauce or perhaps your favorite olive oil!! ;) Hope you make it!! I would like to hear from you too!! Any addition or comment to this recipe is welcome!!

Sarabelle

Hola!! I am Sarabelle Sylva believe or not I am a computer engineer who have dedicated her life to be a house wife and a mother of 4 girls (one of them is a dog!). I am originally from Venezuela and moved to the USA in 1993 almost 18 years! I have always tried to do my best on what I do and since I have been home since my first daughter was born I have dedicated myself to be in the kitchen a lot. I believe that cooking from scratch is fundamental for having a healthy life not only to keep you fit but also to avoid diseases. I tried to do all my cooking from scratch and always try to avoid envelope seasoning and food from cans. I rather do most of my cooking from scratch. I guess I love chopping. Chopping vegetable is a very relaxing part of my life! For me cooking is a therapy, a meditation time! I think all my cooking it very simple and believe you all can make it too. I decided to take the time and start my blog to be able to write my daily cooking and share with you my simple recipes so you can recreate what I do for your family too. Hope you enjoy my blog and enjoy cooking my recipes as much as I enjoy cooking from scratch!! Show your love ones how much you care about them cooking from scratch! I always cook from my heart and like to make other hearts happy!! With great pleasure, Sarabelle

Fresh is My Mantra and Cooking My Meditation Time!!