I don’t know about you but, I’m a BIG fan of cookbooks. Gorgeous, thick, beautifully photographed, drool-worthy cookbooks. I have bookshelves full of them. One of my favorites to scroll trough (and bake from of course) is Bouchon Bakery. This is a thick, hearty, and luscious book of confections, breads and all things delectable. I bought this book a couple of years ago, and it’s a wonderful collection I like to go to often.
So, because I love this cookbook so much, and because I love to share… I’m giving away a copy! That’s right, you could win a copy of your own! I’ve teamed up with 13 fabulous food bloggers, and we are doing a blog hop called Valentine’s Day Cookbook Affair Giveaway!
I have been to Bouchon in Beverly Hills, where I’ll admit I went nutso and bought almost everything (almost), and it was all scrumptious. I won’t embarrass myself with the laundry list of things I purchased, but I’ll tell you this… if you have the chance to indulge at one of the locations, do it.
The recipe I decided to make for this post is pretty simple, but is awesomely delightful. A lot of the recipes in the book are relatively easy, you don’t have to worry about anything too advanced. (Some do require special ingredients or baking pans.) There are recipes for breads, cookies, muffins, cakes, Madeline’s, macarons and much more. But I went with a luscious olive oil cake, and oh it is so good!
I doubled the recipe and went with personal cake loaves, and it worked great. I just increased the cooktime to allow for a thicker cake and it was still luscious. I sprayed each section with more extra virgin olive oil.
It is important to use a good, high quality olive oil for this cake. It affects the flavor, so get some good stuff. (Trader Joe’s sells organic, cold pressed, Italian extra virgin, for less than $7.)
- 1 cup + 1 Teaspoon All Purpose Flour
- 1/2 + 1/8 Teaspoon Baking Powder
- 1/2 + 1/8 Teaspoon Kosher Salt
- 3 Tablespoons Eggs (About 1 large egg)
- 3/4 Cup + 2 Teaspoons Granulated Sugar
- 1/4 Cup + 3 Tablespoons Whole Milk
- 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil (High Quality)
- For Strawberry Shortcake Topping
- 1 1/2 Cups Thinly Sliced Strawberries
- 2 Tablespoons Confectioners Sugar
- 2 Cups Fresh Whipped Cream
- You need a quarter sheet pan.
- Preheat oven to 350. Line the pan with Silpat or spray with nonstick spray (I used olive oil), or line with parchment paper and spray the paper.
- Place the flour in a medium bowl. Sift the baking powder and salt, whisk to combine.
- Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about one minute to combine. Increase the speed to medium and whip for five minutes, until the mixture is thick and pale yellow. Scrape down the sides and bottom of the bowl, then whip on medium-high speed for another five minutes, or until the mixture has thickened; when whisk is lifted the mixture should form a slowly dissolving ribbon.
- Combine the milk and olive oil. With the mixture running on medium-low speed, add half of the dry ingredients, then half the milk mixture, mixing until well combined. Repeat with the remaining dry ingredients, then remaining milk mixture.
- Pour the batter into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches the corners. Bake for about 15 minutes, until a skewer inserted comes out clean and the cake springs back when you touch it lightly. Set on a cooling rack and cool completely.
- Lay a piece of parchment paper on the back of a sheet pan. Run a knife around the edges to loosen the cake, and invert it onto the parchment. Remove the Silpat or parchment from the top of the cake.
- Can be kept at room temperature for up to four hours, or refrigerated for up to three days, or frozen for up to two weeks.
- If you are going to cut the cake into shapes it should be frozen before you cut it.
- I doubled this recipe and made them in individual cake pans, which cooked for about 30 min.
- Once cooled I cut the rounded top off of the cake and set aside.
- Spread the whipped cream on the bottom layer, then add a layer of strawberries. On the bottom of the top layer of the cake, spread another layer of the whipped cream. Close the the layers, then add another layer of the whipped cream on top of the stack, and finish with a spoonful of the strawberries.
This cake is excellent all on its own, but I thought the light texture and mild flavor would be wonderful in a strawberry shortcake. The cookbook suggests a trifle but this was even easier to put together. Also, they are the perfect size for sharing.
Dust the thinly sliced strawberries with confectioners sugar and let chill in refrigerator while cakes are baking and cooling.
When you are ready to stack the cakes, cut the top rounded portion of the cake off.
Spread a thin (or thick, whatever whips you right) layer of the whipped cream on the bottom layer of the cake. Then add a layer of the strawberries (make sure you drain most of the strawberry liquid off with the spoon), then on the bottom of the top cake layer, add another spread of the whipped cream. Close the layers, then add one more swoop of the whipped cream and top with final layer of strawberries.
Pile them up, plate them and pass them to along. Happy sharing!
Now, for more information about the giveaway…
Want to win your own copy of Bouchon Bakery?
Enter on the the Rafflecopter below. For extra entries, like annaDishes on Facebook, and leave a comment here that you do, and what your favorite baked treat is.
The next stop on the Cookbook Affair Giveaway is:
So make sure to hop on over tomorrow and enter to win another cookbook.
Make the rounds and enter to win up to 14 Cookbooks!!
Here are all of the other blogs participating:
Giveaway for Bouchon Bakery runs February 9th at 12:01 am Eastern to March 9rd at 12:00 Eastern. Open to U.S. residents. Must be 18 years of age or older to participate. Prize: One winner will receive a copy of “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel, provided by annaDishes. Winner has 48 hours to respond to the winning email. This giveaway is not sponsored or promoted by the publishers or writers of Bouchon Bakery Cookbook. All thoughts and opinions are my own.