Recipes from the Chef: Buckwheat Olive Oil Cake

Executive Chef Josean Jimenez is pleased to share one of his favorite dessert recipes for you to try at home.


Buckwheat Olive Oil Cake with Strawberry-Rhubarb Compote, Milk & Honey Ice Cream

Ingredients

  • 2 cups buckwheat flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups extra-virgin olive oil
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 1 1/2 tablespoons orange zest
  • 1/4 cup fresh orange juice
  • 1/4 cup Grand Marnier

Directions

  1. Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
  3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
  4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely for 2 hours.

Strawberry-Rhubarb Compote

Ingredients

  • 3 cups rhubarb (4 large stalks), trimmed and cut into 1-inch pieces
  • 1 pound frozen or fresh strawberries
  • 6 tablespoons sugar
  • Pinch salt
  • Peel from 1/2 large navel orange
  • 3 tablespoons rosé wine

Directions

  1. Combine all of the ingredients in a medium saucepan and add 1/4 cup water. Set over medium heat and bring to a simmer, stirring to dissolve the sugar. Cook gently, uncovered, for about 45 minutes, stirring occasionally and adding more water if the mixture seems too dry. You want the fruit to cook through and soften without completely losing its texture.

Milk & Honey Ice Cream

Ingredients

  • 1 1/2 cups whole milk
  • 1/4 cup sugar
  • pinch of salt
  • 1 1/2 cups heavy cream
  • 5 large egg yolks
  • 6 cup tablespoons buckwheat

Directions

  1. In a medium saucepan, warm the milk, sugar and salt.
  2. Pour the cream into a medium bowl and set a mesh strainer on top. Nest the bowl in a larger bowl half-filled with ice and some cold water, to make an ice bath.
  3. In a separate bowl, whisk together the egg yolks. Once the milk is warm, slowly pour half of the warm milk into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.
  4. Over medium heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spoon.
  5. Pour the custard through the strainer, stir for a minute or so, until tepid, then mix in the honey.
  6. Chill mixture overnight. The following day before churning, taste the custard and add additional honey, if desired, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Enjoy!

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