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Lifestyle

CIAO OLIVE OIL!

Rich in antioxidants, especially vitamin E, Olive Oil can help reduce the risk of many diseases such as cancer and heart disease. In addition, the ingredient is associated with decreasing blood pressure and strengthening bones to prevent the onset of Osteoporosis.

 

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Frankie’s Italian Bar and Grill embraces healthy delights in the New Year. Health conscious foodies delight as award winning restaurant –Frankie’s Italian Bar and Grill, today announces a special olive oil based menu, available for two weeks in January. Guests will be presented with a delectable four course meal, each of which will contain a hint of olive oil; an ingredient packed with unrivalled health benefits. Embracing the trend of healthy eating in the New Year, the restaurant has created a truly exceptional culinary journey through each course set to surprise diners.

 

The unique menu is carefully created by Chef Fabio for the special fortnight offering guests an opportunity to experience the true meaning of fine dining whilst balancing healthy lifestyle with the showcased olive oil ingredient.

 

Greek Walnut Spice Cake

A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.

 

SANDWICH RECIPE!

Makes: 12 servings

Active Time: 45 minutes

Total Time: 2 hours

 

INGREDIENTS

 

Cake

• 1 1/4 cups coarsely chopped walnuts, divided

• 1 1/2 cups white whole-wheat flour (see Note)

• 1/2 cup barley flour (see Note)

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 3/4 teaspoon ground cloves

• 1/2 teaspoon baking soda

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 2 large eggs, at room temperature

• 3/4 cup packed dark or light brown sugar

• 2/3 cup low-fat Greek yogurt

• 2 teaspoons freshly grated orange zest

• 1/2 cup orange juice

• 1/4 cup extra-virgin olive oil

 

Syrup

• 1/3 cup orange juice

• 1/4 cup packed dark or light brown sugar

• 1 small strip orange zest (1-by-1-inch)

• 2 whole cloves

 

PREPARATION

1. To prepare cake: Preheat oven to 350°F. Coat an 8-inchsquare glass baking dish with cooking spray and dust it with flour, shaking out the excess.

 

2. Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°.

 

3. Whisk whole-wheat flour (see Measuring Tip), barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.

 

4. Bake the cake until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 45 minutes.

 

5. To prepare syrup: Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.

 

6. When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time. Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.

 

NUTRITION

 

PER SERVING: 294 CALORIES;

14 g fat (2 g sat, 5 g mono); 36 mg cholesterol; 38 g

carbohydrates; 18 g added sugars; 7 g protein; 3 g fiber;

215 mg sodium; 166 mg potassium.

 

NUTRITION BONUS:

Iron (16% daily value), Vitamin C (15% dv).

Carbohydrate Servings: 2 1/2

 

EXCHANGES:

1 starch, 1 1/2 other carbohydrates, 2 1/2 fat

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