Olive oil corn meal cake with Whipped Greek Yogurt - Tucson News Now

Olive oil corn meal cake with Whipped Greek Yogurt - Wildflower

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Olive oil corn meal cake with Whipped Greek Yogurt
Chef Matt Paschal of Wildflower 

Olive oil corn meal cake
                                                                                                                         
Ingredients:
  • eggs(whole) 3
  • sugar 7oz
  • evoo 11oz
  • whole milk 12oz
  • ap flour 11oz
  • cornmeal(fine ground) 1oz  
  • baking soda 1tsp
  • salt 1tsp
  • baking powder 1tsp
  • lemon zest 1tsp
  • sugar 11oz
  • vanilla paste 1tsp
  • lemon juice 1oz
Preparation
1)whip eggs/sugar/vanilla/lemon juice whip till fluffy about 5 min
2)slowly add olive oil and lemon zest
3)slowly and milk
"4)add dry ingredients,mix till smooth"
5)spray mason jars/dust with sugar:
bake 305- portion at 2 oz

 




Whipped Greek yogurt
                                                                                                                         
Ingredients:
  • greek yogurt 1 cup
  • heavy cream 2 1/4 cup
  • vanilla paste 1tsp
  • salt 1 pinch
  • powdered sugar 3/4cup
 
Preparation

1)combine cream/vanilla/salt/and sugar together whip to medium peeks
2) whisk in greek yogurt.
3)mixture will be softer than whip cream so it can be rewhipped.

 

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