Ok, I know that “when life gives you lemons…you should make lemonade.” Well, let me just tell you, last week’s baking experiences was certainly making a lemon out of me. Now I consider myself a fairly decent cook and a savory baker. Now while pastry baking isn’t particularly my forte, I do make some mean cakes/cookies/breads. One of my all time favorite desserts to create is a pavlova. I simply adore the ethereal lightness of meringue, not to mention the endless possibilities to create sublime delights.
That said, my foodie friend and her daughters have a weakness for macarons. Well, I have had the pleasure of enjoying Pierre Herme’s macrons in Paris and being suave in the kitchen, armed with the right tools, I figured I could easily re-create these adorable little bites of heaven. After all the shell basically comprises of a meringue, which I am a pro at. I couldn’t be more wrong. Whether it was the pouring rain or the recipes or something I was doing wrong – three trials and all I got was spongy deflated shells. Sure, it tasted good, but it just looked horrible. What could I do? I had all this aromatic white chocolate ganache infused with basil and rose syrup lying around.
I started brain storming ideas to some how make the best of this baking disaster of epic proportion. After all I had been baking from two in the after noon and it was past midnight, not to mention I abhor food wastage. Then it struck me that I had the perfect solution. I had the privilege and pleasure of being dined and wined at a dinner hosted by the exceptionally brilliant Chef Todd English and Chile Olive Oil Company. I am a huge fan of Chef Todd, all his recipes that I have created have been flawless. And the Olive Oil Tres Leches cake he made at the dinner in Miami was one of the BEST things I have ever tasted. Chef Todd also generously shared his recipes for that spectacular evening. Hmm, how about serving Tres Leches Cake with the Basil infused White Chocolate Ganache? Both the components on their own are delicate and indulgent, why not pair them together? Brilliant!!
Sinfully Moist Olive Oil Tres Leche Cake
This recipe is super easy, quick, and addictive; all you need is a formidable sweet tooth. The cake itself can be baked a day or two before serving or even frozen. Soak the sweet milky goodness few hours before you serve it to your guests and loved ones. Finishing the cake with the delectable and aromatic basil infused white chocolate ganache is literally the icing on the cake, paired with fresh raspberries or strawberries, it imparts a delicate finish to this intensely sweet cake.
- 3 large eggs
- 1 ¾ cups granulated sugar
- 12 ounces Chile Extra Virgin Bold Olive Oil
- 10 ounces half & half
- 1 ounce grand marnier
- 2 ounces fresh orange juice
- 1 teaspoons lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 ½ teaspoon kosher salt
- 1 dozen 3 inch tart pans or 9 inch cake pan
Tres Leche Soak
- 1 cup evaporated milk
- 1 ½ cup sweetened condensed milk
- 1 cup half & half
- 1 tsp vanilla extract
- 1 tsp dark rum
- ½ tsp salt
- 1/2 tsp cardamom powder (optional)
- Basil Infused White Chocolate
- Fresh strawberries or raspberries
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the eggs, sugar, olive oil, half & half, grand marnier, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the wet mixture. Whisk until well blended.
- Pour mixture into tart pans. Bake for 8 – 10 minutes or until light golden brown and the center springs back when touched. Place on a rack to cool 5 minutes then pour 2 oz of the milk soak over each cake, let it sit 5 minutes to soak then invert onto plate, garnish with sliced strawberries and finish with white chocolate ganache.