Olive Oil Cake with Toasted Rice Ice Cream
Olive Oil Cake with Toasted Rice Ice Cream
Rated 4.0 stars by 2 users
Category
Ninja CREAMi Ice Cream Maker - NC300
Author:
Chef Maureen Kiong
Ingredients
Olive Oil Cake
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240g flour
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3g salt
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3g baking powder
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3g baking soda
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120g caster sugar
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180g good quality olive oil
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240g fresh buttermilk
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120g eggs
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Zest of 1 lime
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A dash of orange blossom
Toasted Rice Ice Cream
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500ml whole milk
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250ml cream
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120g glucose syrup
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70g cassonade
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2g seasalt
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40g toasted jasmine rice (finely ground)
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20g toasted bread crumbs (finely ground)
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20g raw jasmine rice/ boiled directly in the base for starch release
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1 tsp vanilla
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A dash of ground nutmeg
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Ninja CREAMi Ice Cream Maker - NC300
Directions
Olive Oil Cake
Line 30x20cm tray with parchment paper
Preheat oven to 165’c
Whisk dry ingredients altogether
In another bowl, Emulsify wet ingredients
Pour wet to dry (in batches)
Mix until smooth & just combined
Pour to tray, bake 22-28 mins (until the centre springs back lightly & a skewer comes out clean)
Toasted Rice Ice Cream
in a pot, heat : milk, cream, glucose, sugar, salt —>; 75-80’c
Add the Dry base, simmer for 5 mins
Rest to steep for 10 mins off heat
Blend until smooth with a hand blender
Strain through a fine chinois
Chill fully and freeze overnight
Spin with Ninja Creami (ice cream function)