Pastry Team USA

Representing the US in the World Pastry Cup

California Almond Olive Oil Cake

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INGREDIENTS: YIELD:
Sugar 468 grams
Butter, Soft 150 grams
Extra Virgin Olive Oil 168 grams
Lemon Zest 22.5 grams
Vanilla Bean, Scraped 2.25 grams
Eggs 300 grams
All-Purpose Flour 187.5 grams
Almond Flour 187.5 grams
Baking Powder 7.5 grams
Salt 3 grams
Buttermilk 90 grams
Total 1586.25 grams

Method:

  1. Mix together the sugar, butter, oil, lemon zest, and vanilla bean.
  2. Slowly add the eggs, scraping the bowl periodically.
  3. Mix together the flours, baking powder, and salt and incorporate into mix alternating with the buttermilk until homogenous.
  4. Scale 675 grams on 2 half sheet pans.
  5. Bake at 180C in convection oven for 12 minutes.

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