Olive Oil, Lemon, and Yoghurt Bundt Cake


 
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
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Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt

Hi! Happy Sunday! Things are a little quiet around here - I managed to catch the cold that most of NYC seems to have at the moment, so I have been hiding at home a bit more than usual so I don’t spread it to everyone else that I know!

I had to pop on though, and share this recipe with you, because I’m super excited about it, and don’t think I can wait any longer to get it out in the world. I worked on it all of last week, tweaking and tweaking, until I came up with what I think is the perfect Olive Oil, Lemon, and Yoghurt Bundt Cake recipe. I am a sucker for a pretty cake pan, so purchased a couple of bundt pans a few years ago and haven’t used them anywhere near as much as I would like, and I am determined to change that! I think that lots of people (me included) are scared of bundt cakes because they are worried that they won’t pop out of the tin nicely. After a horrific fail during my first test of the recipe, I think I have a couple of wee tips up my sleeve to help prevent that - more on those later!

First, lets talk about this cake. I love all things lemon, and I also love the way that fruity olive oil plays against the tart citrus flavour. I wanted a cake that was perfectly dense, with the perfect amount of moisture, but still super simple to put together. I added some almond meal for texture, and also some greek yoghurt to give some tang and to compliment the smooth olive oil and lemon flavour. This cake comes together in two bowls, with no stand mixer or fancy equipment required - everything is just whisked up, before being poured into the bundt pan and baked until perfectly golden. I finished it with a quick brush of syrup while it was still warm to help drive the lemon flavour home and help lock in some of the moisture of the cake. This cake is perfect for any occasion, and serves loads of people, so would be great to feed a crowd.

When you add olive oil to a cake, or to any baking, you really want to play on the flavour, so it is important to use a super high quality oil - something you would happily eat straight. I have partnered with Filippo Berio for this post - using their 100% Italian Organic Extra Virgin Olive Oil. The oil is light and fruity, and a tiny bit peppery, making it the perfect choice to use in baking - I love how it plays with the lemon in this cake, and gives the most beautiful texture. You may remember I did a bunch of posts with Filippo Berio last year, showcasing their amazing pesto. I am so, so happy to share that I have a year-long partnership with them, to help show off all of their amazing products! I have been using their olive oil in my day to day cooking since I moved to the States four years ago, and they are a great company run by amazing people, so I am super excited to share more recipes with you using their oils, pestos, and glazes. I will be sharing one recipe a month, so watch this space!

A few wee tips:

  • I found that there were a few things that helped for an easy release from the bundt pan. The first being the type of recipe - the cake has to be dense enough that it has enough structure to release from the sides. The first test of this recipe I did was far too light in texture, and it stuck something wicked. By the end of the testing, I developed a recipe that popped right out of the pan!

  • The second tip is to adequately grease the tin. You can use a baking spray to get in all the little holes in the bundt pan, then generously dust the pan with flour and tap out the excess, or you can use a baking spray that also contains flour. I am not usually a big fan of the spray with the flour in it, but I do find that it is reassuring to use for bundt pans because you know the cake will not stick.

  • The cake needs to be baked enough that it will not stick to the sides - make sure that a skewer inserted into the cake comes out clean - I like to stick it in a few different spots just to check.

  • The final tip is turning out the cake while it is still warm. If you wait for it to cool, it will stick. 10 minutes is the sweet spot - I pull it out of the oven, then set a timer for 10 minutes and let it sit in the pan before turning out.

  • I used a Nordicware Crown Bundt pan, which has a 10 cup capacity. Ensure you double check the size of your pan.

 

 

Olive Oil, Lemon, and Yoghurt Bundt Cake

- Makes one Bundt Cake, Serves about 14 -

Bundt Cake
360g all-purpose flour
110g almond meal
340g sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of 3 lemons
4 eggs, at room temperature
180g Filippo Berio 100% Italian Organic Extra Virgin Olive Oil
180g Lemon Juice
200g Full-fat Greek Yoghurt
1 tsp vanilla bean paste

Lemon Syrup
50g sugar
60g Lemon Juice

 

- PROCESS -

OLIVE OIL, LEMON AND YOGHURT BUNDT CAKE

Preheat the oven to 350°f / 180°c. Grease a 10-cup capacity bundt pan with baking spray with flour, or spray liberally with baking spray, then dust well with flour, tapping out the excess. Place on a baking sheet.

In a large bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, salt, and lemon zest. In a second medium bowl, whisk together the eggs, Filippo Berio 100% Italian Organic Extra Virgin Olive Oil , lemon juice, yoghurt, and vanilla bean paste. Whisk well to combine. Add the wet ingredients to the dry ingredients, and whisk well to combine, finishing mixing using a rubber spatula to ensure the ingredients are thoroughly incorporated, and there are no dry ingredients left at the bottom of the bowl.

Transfer the mixture to the prepared bundt pan, and place the bundt pan, on the baking sheet, into the oven. Bake for 50 to 55 minutes, checking for doneness at 50 minutes, until a skewer inserted into the centre of the cake comes out clean or with only a few crumbs attached.

Remove the cake from the oven, and allow to stand in the pan for 10 minutes, before turning out onto a wire baking rack. Brush with the lemon syrup while still warm. Serve slightly warm or at room temperature. Leftovers are best stored tightly wrapped or in an airtight container.

LEMON SYRUP

Place the lemon juice and syrup in a small saucepan over medium heat. Stir to combine, then heat until the sugar has dissolved. Bring the mixture to a gentle boil, then simmer for 2 minutes to allow it to reduce slightly. Allow to stand for 5-10 minutes to cool slightly, then brush onto the cake liberally using a pastry brush.

Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies


 
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich

There are a few things I am kinda mad I missed out on eating as a kid. It's not that I was deprived - we just do food differently in New Zealand. And Ice Cream Cookie Sandwiches are one of them. The only type we ever had was slabs of vanilla ice cream sandwiched with these bright pink wafers. They simultaneously gave you brain freeze and caused you to choke on wafer crumbs at the same time. So my little mind was blown the first time I tried a proper cookie sandwich at a food market when I first moved to NYC. When I got an ice cream maker last year I knew that cookie sandwiches were going to be fairly high on the list of things to make, and they quickly became my favourite thing to take for a dessert if I'm going somewhere for dinner - you can make the cookies ahead of time, and then either make ice cream or pick some up on the way. They are super easy to put together, and always a huge crowd pleaser. 

One thing I wasn't able to nail with my ice cream maker though, was frozen yogurt (Or frozen yoghurt, we spell it differently in NZ!). I always had issues with it being too icy, or having a weird texture once it was frozen. This year I decided I wasn't going to let it get the better of me, and set out to nail the perfect frozen yogurt cookie sandwich. And I had the best base to start with - Brown Cow Yogurt. Brown Cow Yogurt is delicious and creamy, with this dreamy layer of cream on the surface of the yogurt. It comes in loads of different flavours, and it's creamy texture makes it perfect for the smoothest, tangiest, creamiest frozen yogurt. 

I did a load of research before I started recipe testing, and found a few things that can be done to avoid the dreaded ice, which can ruin the texture of your frozen yogurt. The main one was to strain the yogurt before using, to remove any excess water. I wanted to avoid that step if possible, as I found it made the process more labour intensive and time consuming than it needed to be. After a few tests, I was able to find a workaround which eliminated the straining, while still giving you a creamy end product. I ramped up the fat content of my mixture slightly by adding some mascarpone and a tiny bit of heavy cream. These helped reduce the likelihood of ice forming, but didn't mask the yogurt flavour, and still left a light mouth feel. The addition of sugar and an invert sugar also helped with the final texture. I used golden syrup to help compliment the taste of the cookies, but light corn syrup, honey, or glucose would work well here too. I think that's enough science for now - I promise I did all the testing, so you don't have to! Six batches of frozen yogurt later, and I managed to find a winning ingredient combination. I'm obsessed, and I think you will be too. 

Once I had a base recipe nailed, I experimented with flavouring the yogurt. Brown Cow has some super delicious flavours, which work perfectly for incorporating some flavour into your froyo. I ended up going a little overboard in the best way possible, and ended up making blueberry, raspberry, coffee and vanilla batches to go with my cookies - all each as delicious as each other.

Another thing that is so perfect about this frozen yogurt is that, unlike ice cream, it doesn't require making a custard base. I think that the work involved making an ice cream base is what puts lots of people off. Because there is no straining or cooking involved with this recipe, all you have to do is choose your flavour of yogurt, whisk all the ingredients together, rest the mixture in the fridge for an hour or so, then churn in your pre-frozen ice cream maker, spread into your container of choice, and after a second freeze, it will be perfect for scooping, or for making the best frozen yogurt cookie sandwiches ever. 

Seeing as I had four different flavours of fro-yo in my freezer, I decided to keep things simple-but-a-little-fancy with the cookie. I went with a coffee cake inspired cookie - a brown sugar cookie, loaded up with brown butter streusel, which Kate and I made last year, and is quite possibly one of my favourite things ever. The balls of cookie dough are rolled in the streusel before baking, then given another generous sprinkling just as they are finished baking to ensure maximum cookie to streusel ratio. They are perfect on their own, but become something special when used to sandwich a disc of creamy frozen yogurt. I think I am going to have to keep a stash of these in my freezer for sneaky treats on hot days, all summer. 

A few wee tips:

  • I ended up making four batches of frozen yogurt - the vanilla was made with Brown Cow plain whole milk yogurt, whilst the coffee, blueberry and raspberry flavours were made using several of the smaller flavoured containers of yogurt. I still can't decide which flavour is my favorite!
  • I added a little freeze dried fruit powder in the raspberry and blueberry flavours, and a little espresso powder in the coffee, just to help enhance colour. It is totally an optional step! 
  • I included ingredients for all four flavours (the method for each is essentially the same), but you only need one quantity of frozen yogurt for this recipe. 
  • Note that I made a double batch of cookies so I could show off all of the flavours - the final recipe makes about 10 large ice cream sandwiches. 
  • Feel free to scale these down, as they are fairly large. Just adjust the size of your cookies, bearing in mind they may need a little less baking time, then cut smaller discs of yogurt using a smaller cookie cutter. 
  • A cookie scoop will be your friend here! I used a 2 Tbsp one. 
  • I prefer to cut discs of yogurt because it can be a little tricky to scoop. If you would like the discs to be thinner, freeze the yogurt in a larger tray. If you would like to scoop the yogurt rather than the discs, freeze it in a loaf pan. 
  • Don't forget to freeze the bowl of your ice cream maker! 
 

 

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies 

- Makes about 10 large cookie Sandwiches -

Note: I have included four different flavours of fro-yo in this just to provide variety and options. The recipe only requires one batch - so pick your flavour from the options below! 

Frozen Yogurt

Vanilla Frozen Yogurt
One 907g Container (32oz) Brown Cow Plain Whole Milk Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt

Blueberry Frozen Yogurt
900g (Six 150g tubs) Brown Cow Blueberry Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Freeze Dried Blueberry Powder (optional)

Raspberry Frozen Yogurt
900g (Six 150g tubs) Brown Cow Raspberry Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Freeze Dried Raspberry Powder (optional)

Coffee Frozen Yogurt
900g (Six 150g tubs) Brown Cow Coffee Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Espresso powder or instant coffee, dissolved in the heavy cream

Brown Butter Streusel Cookies

For the Streusel:
155g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 1/2 tsp vanilla bean paste
230g all-purpose flour

For the Cookies: 
230g (2 sticks) unsalted butter, at room temperature
300g Dark Brown Sugar
1 egg, at room temperature
1 tsp vanilla bean paste
300g (2 cups) all-purpose flour
1/2 tsp baking soda
1 tsp salt
 

- PROCESS -

FROZEN YOGURT

In a medium bowl, combine all the ingredients, and whisk well to combine. Cover bowl with plastic wrap and rest in the fridge for at least an hour. 

Mix again well, and churn in your ice cream maker according to manufacturer's instructions. While the yogurt churns, line a Quarter sheet pan (9" x 13") with wax paper, and place in the freezer until ready to use. Spread the churned yogurt into the lined sheet pan using a spoon or an offset spatula. Press a piece of wax paper onto the surface of the yogurt, and freeze for at least 4 hours, or preferably overnight. 

BROWN BUTTER STREUSEL COOKIES

Preheat the oven to 350˚f / 180˚c. Line three baking sheets with parchment paper. 

To make the streusel, place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Set aside while you prepare the cookies. 

To make the cookies, cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, approximately 5 minutes. Add the egg and vanilla and mix well. Sift together the flour, baking soda and salt, and add to the mixer, mixing on low until combined. Scrape down the bowl to ensure the ingredients are evenly incorporated. 

Using a 2 Tbsp Scoop, scoop out balls of cookie mixture - I had 8 per tray, and worked with one tray at a time, scooping the next while the first was baking. Place in the freezer for 5 minutes to firm up slightly. Remove the tray from the freezer. Roll the dough into balls, and coat each one lightly with streusel, pressing down lightly to help adhere. Do not worry if it seems like there isn't enough - more is added during baking. Arrange evenly on the baking sheet, leaving room for spreading. If you are worried about your cookies holding hands in the oven, you can bake 6 per tray. 

Bake the cookies for 12-13 minutes. After 10 minutes of baking, open the oven, and sprinkle the tops of the cookies generously with extra streusel. Remove from the oven, and allow to cool on the baking sheet for 15 mins before transferring to a cooling rack and allowing to cool completely. 

Repeat the baking process with the remaining cookies. 

ASSEMBLY

Match up the cookies into pairs the same size. Remove the frozen yogurt from the freezer, and peel off the top piece of wax paper. Using a cookie cutter the same size as your cookies, dip the cutter in water and cut out discs of frozen yogurt. Sandwich between two cookies. Repeat until the remaining yogurt has been used up - you can mix and match pieces of yogurt to create a full circle to get a few extra, or you can use an ice cream scoop to scoop the leftover ice cream. Place on a parchment paper lined baking sheet, and transfer to the freezer to harden slightly. Store leftover cookie sandwiches in an airtight bag in the freezer. 

 

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich

Thank you so much to The Feedfeed and Brown Cow Yogurt for Sponsoring this post. As always, all opinions are my own. Thank you for supporting the companies who help support my blog!