Featured Recipes

Toasted Olive Oil Cake, Lemon Curd, Blueberry Jam, Peaches, Wildflowers 

Chef Tavel Bristol-Joseph of Canje | Austin, TX

Adapted by StarChefs

Toasted Olive Oil Cake


Olive Oil Cake

  • 400 g all-purpose flour
  • 80 g Mediterranean flour

  • 224 g almond flour

  • 2 Tbsp baking powder

  • 4 tsp kosher salt

  • 12 eggs

  • 600 g granulated sugar

  • 452 g TRULY® 100% Extra Virgin Olive Oil

  • 496 g orange juice

  • zest of 2 oranges

Lemon Curd

  • 2 cups granulated sugar 

  • 6 eggs

  • 2 egg yolks

  • 3⁄4 cup lemon juice
  • zest of 2 lemons

  • 1⁄2 lb unsalted butter, cubed

Olive Oil Powder

  • 200 g TRULY® 100% Extra Virgin Olive Oil

  • 100 g Maltosec

  • 2 g kosher salt

Blueberry Jam

  • 4 lbs blueberries
  • 1 cinnamon stick
  • 2-1⁄2 cups granulated sugar

  • 3 Tbsp cornstarch, dissolved in 2 Tbsp cold water

To Assemble and Serve:

  • peaches, diced into 3⁄4-in cubes
  • edible wildflowers


For the Olive Oil Cake:

Heat oven to 350°F. In a mixing bowl, whisk together flours, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs on low speed to break apart. Increase speed and slowly add sugar and olive oil. Mix 1 minute on medium speed.

Decrease speed and stream in orange juice and zest. Scrape down the sides of the bowl as needed. Add flour mixture and mix on medium speed until just combined. Transfer batter to a prepared half-sheet cake pan and bake 30 minutes, or until a toothpick inserted comes out barely clean. Remove from oven and drizzle with additional olive oil. Cover the pan with plastic wrap and let cool, making sure to not let the plastic wrap touch the top of the cake.

For the Lemon Curd:

In a metal mixing bowl, combine sugar, eggs, yolks, lemon juice, and lemon zest. Cook mixture over a double boiler until the mixture thickens. Strain and transfer to a hotel pan. Cover the pan with plastic wrap, pressing down so the plastic wrap touches the top of the curd. Refrigerate overnight. The next day, using an immersion blender, add butter to the mixture and blend until fully incorporated. Transfer to a squeeze bottle and refrigerate.

For the Olive Oil Powder:

In a blender, pulse together all ingredients until a powder consistency is achieved. Reserve.

For the Blueberry Jam:

Heat oven to 280°F. In a baking pan, combine all ingredients. Bake 30 minutes, or until the mixture reaches desired consistency. Let cool, then blend until smooth and fully combined. Strain, transfer to a squeeze bottle, and refrigerate.

To Assemble and Serve:

Using a cutter, punch out Olive Oil Cake into 4-in circles. In a sauté pan over medium heat, gently toast 3 circles Olive Oil Cake. Let cool. Place 1 circle Olive Oil Cake onto the center of a small serving plate. Top Olive Oil Cake with 5 dots Lemon Curd, 5 dots Blueberry Jam and desired amount of diced peaches. Add another circle Olive Oil Cake. Make sure the layer is level, then top with Lemon Curd, Blueberry Jam and diced peaches. Repeat with final layer. Garnish with wildflowers. Sprinkle Olive Oil Powder on the right-hand side of the cake and serve.


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