Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Tuesday, January 29, 2008

Coffee & Cake: A Perfect Pair

As a follow-up to Amy Zavatto's article on coffee dinners in the Jan/Feb 08 issue, Jerry Fischetti, associate professor at the Culinary Institute of America in New York, shares one of his favorite coffee/food pairings: Monkey Joe's Guatemala La Voz full city roast, brewed in a press pot, and Orange Marmalade Glazed Olive Oil Cake. Here's what he has to say...

“La Voz, short for La Voz que Clama en el Desierto (The Voice that Cries Out in the Desert), is produced in the Lake Atitlan region of Guatemala, and this fair-trade coffee cooperative has been certified organic since 1992. The dark, rich, complex, sweet and highly aromatic La Voz coffee pairs nicely with this ultra-moist olive oil cake. The flavors of orange, allspice and pure vanilla, along with the lush aromatics from the La Voz, blend beautifully for a true olfactory experience."

Olive Oil Cake
3 large eggs
2 1/2 cups sugar
1 1/2 cups olive oil (any olive oil with a mild flavor)
1 1/2 cups whole milk
Zest of 3 oranges, grated
1 Tbsp. pure vanilla
2 cups sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. allspice (freshly ground if possible)

Marmalade Glaze
12 oz. orange marmalade
6 oz. orange liqueur
Blend and set aside for glazing the cake. Adjust the amount of liqueur to make a smooth glaze that pours off a spoon.

Preheat oven to 350 degrees. Grease and flour a Bundt cake pan. Whisk eggs and sugar together in a large bowl until light and fluffy (1 minute). Mix olive oil, milk, zest and vanilla together and blend with the egg/sugar mix. Combine flour, baking powder, baking soda, salt and allspice, then add to the wet mix until just combined. Do not over mix. Pour mixture into the Bundt pan and bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a rack for about 15 minutes. Turn onto a serving plate and spoon the glaze over the cake. Serve at room temperature with whipped cream.

What do you pair with your favorite coffee?

10 comments:

jmk said...

I've never had olive oil cake, but this sounds divine... Also a great use for my bottle of Grand Marnier that I just don't seem to use enough!

Austin Maloney said...

Sounds tasty I've got to try this recepie.

Stargazer said...

Wow...yum yum

Everymatter said...

is it possible to follow recipe without using oven.

Crotourism said...

We, somethimes, use olive oil in cakes too in Croatia.

Holy Cuteness said...

Yummie, I love coffee and cake...

crw said...

Here's another great cake recipe for Valentine's Day, pairs beautifully with Cathedral Ridge Winery Zinfandel:

Mom's Chocolate Cake
Ingredients
2c sugar
_ c butter
2c flour
_ c cocoa powder
_ tsp salt
2 tsp baking soda
2 beaten eggs
1 tsp vanilla
1 _ c boiling water

Frosting:
1c sugar
3 Tbl cornstarch
6 Tbl cocoa powder
dash salt
1c boiling water
3 Tbl butter, melted
1 tsp vanilla
Instructions
Preheat oven to 350°. Mix sugar and butter together with a mixer until fluffy. Add boiling water. Mix in dry ingredients and add eggs and vanilla. Bake for 40 minutes in a greased 9x13 pan.

Mix 1st four ingredients. Add boiling water and cook on med heat until thick. Add butter and vanilla. Spread on cake while frosting is hot.

alan said...

Thanks for the recipes. Nice stuff

InnerNinja said...

taste-o-licious.

quick question - i made a spontaneous drink last night (running out of liquor) and found it was really good. have you ever heard of this recipe before, or have i stumbled upon an original?:
1 part tequila
1 part triple sec
3 parts tonic
1 lime

if it is original, i'd like to call it "the happy ninja."

you heard it here first!

Mars said...

I pair the pecan sticky bun with a full-bodied Guatemalan roast at my local coffeeshop/ bakery, Flourish. The sweet & savory combo is perfect for a Sunday morning with the Chicago Tribune.