Fresno Food Expo: Enzo Oil Shares Zucchini Cake Recipe

Fresno Food Expo: Enzo Oil Shares Zucchini Cake Recipe

Dozens of valley businesses will show off their tremendous food products at the Fresno Food Expo later this week. Vendor Enzo Olive Oil was on Sunrise sharing its Zucchini Cake with Lemon Crusted Glaze with viewers.
Dozens of valley businesses will show off their tremendous food products at the Fresno Food Expo later this week. Lindsay Foglio with Vendor Enzo Olive Oil was on Sunrise sharing its Zucchini Cake with Lemon Crusted Glaze with our viewers and also talking about the importance of the food expo for local business.

LINDSAY: For the local community to go and realize what Fresno has to offer regarding food but also, there are big buyers that come in. The Fresno Expo has been good to Enzo. We got our deal with whole foods last year. It's not only big buyers but it is important to buy local and to go se what fresno has to offer.

CARINA: Very neat. Not only for the consumer, but for businesses to get big breaks like that, because that's huge. That's how the valley gets its name out there

LINDSAY: Exactly, you can go up and down California, you can go to Williams Sonoma and see Enzo and it's really something you can be proud of when you go into these places.

CARINA: Let's talk about Enzo Oil. It's local. How important is that right olive oil, just to get that perfect olive oil for your recipes?

LINDSAY: It is really important . If you sample olive oils: go into your local stores, buy a couple olive oils, do your own tasting, when you do a side by side tasting you can really tell the difference. With the cake we have here today it's important to have an olive oil that can withstand the baking and cooking and it really comes out in the cake, the flavor of the olive oil.

CARINA: So what sets Enzo apart?

LINDSAY: Just how local and fresh we are. We are an estate olive oil. Everything is done on the same property. We grow the trees, we mill the olive oil, we bottle it, label it and ship it out. It's very local, very fresh. From harvest to mill it's a 24-hour time span. That is very quick so it really holds the flavor of the olive and you really get it when you taste the olive oil.

CARINA: And where, besides the Food Expo, can people find Enzo?

LINDSAY: You can go to Whole Foods, the market, Bella Frutta, We Olive, Lassens, you can go online and buy it. 

CARINA: And Whole Foods, of course. Alright let's see if it stands the test. You can tell the difference. What do we have here?

LINDSAY: This is our Zucchini Olive Oil Cake with Lemon Crunch Glaze.

CARINA: Very flavorful. 

LINDSAY: You can get the recipe on bellafrutta.com and I believe it will be on your website.

CARINA: Yes we'll put it on our website, yourcentralvalley.com. Very good. Nice job. The 2014 Food Expo will be held this Thursday, July 24 at the Fresno Convention Center and it'll be in the new exhibit hall. It's open to the public from 5-8pm and tickets can be purchased for $40.

RECIPE: 

For the Cake, you’ll need:                       For the Lemon Crunch Glaze, you’ll need:

1 cup chopped natural almonds            ¼ cup freshly squeezed lemon juice

2 cups unbleached all-purpose flour  1/3 cup granulated sugar

1 teaspoon baking powder                     1 cup confectioners’ sugar

½ teaspoon baking soda

1 teaspoon kosher salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

3 large eggs

1 ¾ cups granulated sugar

1 cup ENZO Medium extra virgin olive oil

2 teaspoons pure vanilla extract

2 ½ cups grated zucchini

 

Directions:

Preheat the oven to 350 degrees. Grease a 10-cup Bundt pan using nonstick cooking spray or butter, then dust it with flour to coat it completely, tapping out the excess flour.

 

Place the almonds in a single layer on a baking sheet and toast them until they are golden brown and aromatic. Cool the almonds completely, then finely chop them in the food processor and set aside.

 

Sift the flour, baking powder, baking soda, salt and spices into a medium bowl and set aside. In an electric mixer fitted, beat the eggs, sugar and olive oil together on medium speed until light and fluffy, about three minutes, then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula after each addition. Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch the mixer to medium speed and mix for 30 seconds. Beat in the zucchini and the almonds on low speed until they are completely incorporated, scraping down the sides of the bowl.

 

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 45 to 50 minutes, rotating the pan halfway through the baking time to ensure even browning.

 

While the cake is baking, prepare the glaze: In a medium bowl, whisk together the lemon juice and granulated sugar, then whisk in the confectioners’ sugar until the glaze is completely smooth.

 

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack. Using a pastry brush, immediately brush the glaze over the entire surface of the warm cake, using all of the glaze; it will adhere to the cake and set as the cake cools.

 

Allow the cake to cool completely and the glaze to dry completely. Transfer the cake to a stand or serving plate and, if desire, lightly dust it with confectioners’ sugar.

 

Enjoy!





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