3TV Phoenix: The Right Oils for he Right Recipes

Sweet & Savory Lemon and Thyme Olive Oil Cakes

Sweet & Savory Lemon and Thyme Olive Oil Cakes

Ingredients:

• 3 eggs 
• 1 cups granulated sugar 
• 1/2 cup Bertolli Extra Light Tasting Olive Oil
• 1/2 cup sour cream 
• 1 tsp. lemon flavor baking emulsion
• 1 1/2 cups flour 
• 1 1/2 tsp. baking powder 
• 1 tbsp. chopped fresh thyme 
• Bertolli Extra Light Tasting Olive Oil Spray
• 1/2 tsp. kosher salt 

Steps:

1. Preheat oven to 275 degrees and spray a 12 qty. mini bundt pan with Bertolli Extra Light Flavor Olive Oil Cooking Spray. 
2. In a large mixing bowl, sift together the flour and baking powder. Set aside. 
3. Using a stand mixer fitted with the whisk attachment, whip the eggs and sugar together on medium speed for 4 minutes. 
4. In a separate large mixing bowl, combine the olive oil, sour cream, lemon bakery emulsion and thyme. Whisk until combined. 
5. Add the olive oil mixture to the sugar and eggs. Mix just until combined. 
6. Add the dry ingredients to the wet ingredients in batches, mixing only until combined. 
7. Spoon the batter into the mini bundt tins, until 2/3 full. Bake at 275 degrees for 20-25 minutes, or until a toothpick inserted comes out clean. Remove from the heat and allow them to cool before removing them from the tins. 

Jalapeno Lime Infused Avocado Oil

Jalapeno Lime Infused Avocado Oil 

Ingredients:

• Zest of 2 large limes 
• 1/2 jalapeno pepper, chopped 
• 1/2 cup Avocado Oil 

Directions:

1. Place the lime zest and chopped jalapeños into a mortar and grind with a pestle to release oils. Pour the avocado oil over and stir until combined. 
2. Transfer the mixture to a jar and refrigerate for about 2 hours. After the mixture chills and infuses, remove it from the refrigerator and allow it to come to room temperature. Run the oil through a strainer to remove the lime and jalapeño bits. Return the oil to the jar for use and storage. Refrigerate and store for up to a week.