Olive Oil Cake with Toasted Rice Ice Cream

Olive Oil Cake with Toasted Rice Ice Cream

Chef Maureen Kiong
Category

Ninja CREAMi Ice Cream Maker - NC300

Ingredients

    Olive Oil Cake

    • 240g flour
    • 3g salt
    • 3g baking powder
    • 3g baking soda
    • 120g caster sugar
    • 180g good quality olive oil
    • 240g fresh buttermilk
    • 120g eggs
    • Zest of 1 lime
    • A dash of orange blossom

    Toasted Rice Ice Cream

    • 500ml whole milk
    • 250ml cream
    • 120g glucose syrup
    • 70g cassonade
    • 2g seasalt
    • 40g toasted jasmine rice (finely ground)
    • 20g toasted bread crumbs (finely ground)
    • 20g raw jasmine rice/ boiled directly in the base for starch release
    • 1 tsp vanilla
    • A dash of ground nutmeg
    • Ninja CREAMi Ice Cream Maker - NC300

    Directions

      Olive Oil Cake

      1. Line 30x20cm tray with parchment paper
      2. Preheat oven to 165’c
      3. Whisk dry ingredients altogether
      4. In another bowl, Emulsify wet ingredients
      5. Pour wet to dry (in batches)
      6. Mix until smooth & just combined
      7. Pour to tray, bake 22-28 mins (until the centre springs back lightly & a skewer comes out clean)

      Toasted Rice Ice Cream

      1. in a pot, heat : milk, cream, glucose, sugar, salt —>; 75-80’c
      2. Add the Dry base, simmer for 5 mins
      3. Rest to steep for 10 mins off heat
      4. Blend until smooth with a hand blender
      5. Strain through a fine chinois
      6. Chill fully and freeze overnight
      7. Spin with Ninja Creami (ice cream function)