Smoked Olive Oil Cake, Meyer Lemon Custard, Blackberry, Bourbon
Smoked Olive Oil Cake
- 105 grams sugar
- 62.5 grams Holy Smoke Smoked olive oil
- 62.5 grams milk
- 82.5 grams all-purpose flour
- ½ gram baking soda
- ½ gram baking powder
- ½ gram salt
- ½ egg
Preheat the oven to 350°F. In a large bowl, combine all the dry ingredients. Add the wet ingredients and beat until smooth. Bake in a greased 8x4 loaf pan for approximately 30 minutes.
Meyer Lemon Custard
- 1 cup Meyer lemon juice (about 8 Meyer lemons)
- 1 cup sugar
- 1 tablespoon Meyer lemon zest
- 4 large eggs
- 1 ½ sticks of cold butter (cut into cubes)
Set up a double boiler on high heat. Whisk together Meyer lemon juice, eggs, and sugar over medium-high heat until the custard is thick and smooth (About 5 minutes). Put the custard through a fine mesh sieve into a bowl and whisk in lemon zest and butter until it melts. Serve warm or chill in fridge overnight.
Blackberry Bourbon Sauce
- 1 shot of your favorite bourbon
- 1 pint of blackberries plus a few for garnish
- ½ cup sugar
Heat a pan to medium-high heat. Carefully pour bourbon into pan and, with a lighter or match, light the bourbon away from the heat. After the alcohol has burned off, return pan to burner and add blackberries and sugar and cook until blackberries have broken down and the sauce is thickened (about 8 minutes). Puree in a blender and pass through a chinois. Serve warm or cool in the refrigerator.