Adrenal Lover Olive Oil Cake with Plum Tomato Jam (Inspired by Salted Rye)
In this Recipe
Ingredients
- Olive Oil Cake (Makes a single layer. Double if a multi-layer cake is desired.)
- Granulated sugar 150 g
- Extra virgin olive oil, room temperature 113 g
- Eggs, room temperature 2
- Vanilla extract 2 tsp
- Gluten-free flour (Bob’s Red Mill) 140 g
- Buttermilk, room temperature 5.3 fl oz
- Arrowroot powder(or tapioca starch or cornstarch) 36 g
- Baking soda ¼ tsp
- Baking powder 1 ½ tsp
- Kosher salt ½ tsp
- Zest from 1–2 oranges or lemons
- Buttercream Frosting (Makes enough for a 2-layer cake. Can be stored in freezer up to 3 months.)
- Unsalted butter 2 cups
- Vanilla 1 tbsp
- Pinch of salt
- Powdered sugar 7 cups (approx. 2 lb bag)
- Heavy cream (or more to reach desired consistency) 3 Tbsp
- Tomato Plum Jam (inspired by Salted Rye)
- Agar Agar powder 1/2 tbsp
- Tomatoes 75 g
- Plums, skins removed 400 g
- Lemon juice 1 Tbsp
- Adrenal Lover 14ml
Steps
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1
Preheat oven to 350°F.
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2
Grease one 8–9” cake pan.
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3
Beat sugar and olive oil for 1 minute until creamy.
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4
Add eggs, vanilla, and salt; beat for 2 minutes.
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5
Stir in flour until just combined (avoid overmixing).
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6
Add buttermilk and lightly beat to combine.
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7
Mix in arrowroot, baking soda, and baking powder; beat minimally.
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8
Fold in citrus zest.
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9
Sprinkle top with extra sugar for a crystallized finish.
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10
Bake 35 minutes, or until a toothpick inserted in the center comes out clean. Put aside to cool.
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11
Beat 2 cups unsalted butter on medium speed for 30 seconds until smooth.
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12
Add vanilla and salt; mix on low speed.
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13
Gradually add powdered sugar while mixing on the lowest setting.
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14
Halfway through, add 3 tbsp heavy cream for easier mixing.
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15
Continue mixing until desired consistency is reached.
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16
Adjust with more sugar or cream as needed. Cornstarch or tapioca flour can thicken if desired.
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17
Store in a ziplock bag in the fridge or freezer.
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18
To "bloom" agar agar, sprinkle it over cold liquid, like water or milk, in a saucepan, and let it sit for 5-10 minutes to hydrate. After blooming, gently heat the mixture, stirring constantly until the agar completely dissolves and reaches 85-90°C (near boiling). This activates the agar's gelling properties, allowing it to set properly when the solution cools.
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19
Roughly chop tomatoes and plums, place in medium saucepan.
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20
Cook over medium heat, stirring occasionally, until fruit breaks down, ~10–12 minutes. Mash gently if needed.
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21
Add lemon juice and simmer another 5–8 minutes until slightly thickened and glossy.
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22
Remove from heat; stir in bloomed agar agar until fully dissolved. Stir in 14ml of Adrenal Lover.
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23
Let cool slightly, then transfer to container and chill at least 4 hours.
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24
Let cake, frosting, and jam come to room temperature.
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25
Spread a layer of buttercream on top of the cake.
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26
Pipe a rim of frosting around the edge to create a well.
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27
Spoon tomato plum jam into the center.
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28
Cut, serve, and enjoy! [Tip: For a multi-layer cake, add a thin layer of frosting and jam between layers.]
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