Category: Global Dishes

Lemon Olive Oil Cake

Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Lemon Olive Oil Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Ingredients
Servings: mini loafs
Units:
Instructions
  1. Preheat your oven to 350 degrees. Prepare your cake pan - we used four disposable mini loaf pans but you can use a muffin pan, loaf pan or bundt pans - by brushing it with melted butter and lightly dusting it with flour. Make sure to shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until it turns into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
  3. Whisky 1 cup of flour, the baking powder and salt in a small bowl. Add to the blender in 2 batches, pulsing until combined. Stop to scrap the sides of the blender as needed.
  4. Pour the batter into the prepared pan or pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touch. This should be about 25 - 30 minutes for separate loaf or bundt pans or 20 - 25 minutes for a muffin pan.
  5. Once you remove them from the oven, let them cool for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Quickly flip over and let cool for 30 minutes. Meanwhile, prepare the glaze by whisking confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and serve!
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A Sweet Japanese Treat

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Mitarashi dango is a delicious treat found in street vendors throughout Japan. Dango are balls of rice flour that take on a dumpling-like consistency when cooked. First they’re boiled and then placed on a skewer to be grilled. Once grilled, they’re covered with the sweet mitarashi sauce, which is made up of soy sauce and sugar. So simple, yet so delicious!

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A woman makes Konnyaku dango, made from Konnyaku potatoes, on the street in Japan.

Ramen, Udon, Soba… Oh my!

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Think you’re skilled with chopsticks? Meet Jiyu, our friend in Tokyo who at the young age of 3, has mastered the art. In Japan… ramen, udon and soba are three popular kinds of noodles kids eat throughout the week. Learn more about these yummy noodles and get our recipe for a kid-friendly for ramen, just like the dish we enjoyed in Tokyo. 

Easy-to-Make Italian Ice Recipe

italian ice

Growing up on the east coast, italian ice was a summer dessert staple. If you lived near New York, Ralph’s was your go-to shop. Near Philadelphia? Probably Rita’s. Rhode Island? You’ve definitely had a Del’s Lemonade. No matter where you grew up, you probably had a few Italian ices in your lifetime. While the name may have you believing that italian ice is most popular in Italy, many versions of the icy treat are enjoyed around the world. In Italy, this dessert is known as “granita” and commonly flavored with lemon or coffee. The best part about Italian ice? You can make it almost any flavor you want! It’s super easy to make and delicious to eat. Here, we’re sharing a recipe for our favorite Italian ices. Once your little citizens try it, we bet it will become a summertime staple for your family!

Gelato vs. Ice Cream

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There’s no better companion on a bright, sunny day than a sweet scoop of ice cream or perhaps gelato depending on where you live. Our recent Italian adventures got us thinking about these two great treats. They’re so similar, yet so different. Is there really a difference between gelato and ice cream? Or did we just fall hard for gelato because we were so romanced by Italy as a whole?

Meet Lauren K. Stein & Fresh Made Simple

Fresh Made Simple

We love meeting new and inspiring creative people. We also love food (who doesn’t?!) and are constantly searching for creative ways to share recipes with our Studio Tea readers. Needless to say, when Lauren K. Stein, reached out to us we were thrilled to learn more about her latest cookbook Fresh Made Simple featuring beautifully illustrated, original recipes. Lauren graciously offered to share her recipe for a delicious Italian Cacio e Pepe pasta dish and here she dives into the story behind her work with a little Q&A.

A Lemon Recipe for Every Meal

lemon olive oil cake

Lemons – like olives and grapes – are an iconic Italian crop. Travel through the Amalfi coast and you’ll see lemons everywhere. From lemons at fruit stands to painted lemons hidden in beautiful ceramic pottery, they seem to be everywhere you turn.  Italy is the world’s largest lemon producer and this fragrant, sour fruit plays a big role in the countries cuisine. From limoncello – a lemon liqueur mainly produced in the South of Italy – to salad dressings, marinades, seafood dishes and even desserts, this do-it-all fruit can be found in much of Italy’s famous cuisine.