LCBO Food & Drink Summer 2024

SHAKING UP DESSERT

Old-Fashioned Cocktail Cake The complex flavours of an Old Fashioned cocktail are mashed up with cherries jubilee and swirled into a light olive oil cake for a truly memorable dessert. The cherry element could also be made separately to serve over vanilla ice cream. Fine 00 pastry flour can be found at Italian food shops, but cake and pastry flour is a good substitute. CHERRIES 2/3 lb (300 g) fresh or frozen sweet dark cherries, pitted, halved 1/4 cup (60 mL) light brown sugar 2 tbsp (30 mL) Angostura bitters 1 tbsp (15 mL) vanilla extract 1 tbsp (15 mL) finely grated orange zest 1/4 cup (60 mL) bourbon CAKE 2 cups (500 mL) 00 pastry flour 1 cup (250 mL) almond flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt 1 cup (250 mL) granulated sugar 1 tbsp (15 mL) finely grated orange zest 1 tbsp (15 mL) finely grated lemon zest 4 eggs, at room temperature 1 cup (250 mL) extra virgin olive oil 1 cup (250 mL) full-fat plain yogurt, like Balkan or Greek 1/2 cup (125 mL) fresh orange juice 1/4 cup (60 mL) fresh lemon juice Icing sugar for dusting (optional) Ice cream for serving (optional) 1. For the cherries, heat cherries, sugar, bitters, vanilla and zest in a medium frying pan over medium heat. Stir until cherries leach their juices and a loose syrup forms, about 2 minutes. Reduce heat to medium-low. Cook, stirring occasionally, until cherries are tender, about 3 minutes. Slowly and carefully pour in bourbon. (If it catches fire and starts to

out clean, about 65 minutes. Trans fer to a cooling rack. Cool at least 1 hour before removing from pan and serving. Dust with icing sugar or serve with ice cream, if desired, once cake has fully cooled. Cake will keep, covered at room tem perature, up to 3 days.

with a hand mixer on high until pale yellow, about 5 minutes. With mixer running, slowly stream in oil until evenly combined. Blend in yogurt and juices until combined. Using a silicone spatula, stir in dry mix until just combined. Transfer batter to prepared pan. 5. Spoon cherries and syrup into batter one or two at a time, dropping them in different places. Spoon any remaining syrup in blobs on surface of cake. Swirl syrup with a skewer to marble surface. 6. Bake until a wooden skewer inserted into centre of cake comes

flambé, don’t panic; the alcohol will quickly burn off.) Simmer until syrup has the viscosity of honey, about 5 minutes. Remove from heat. 2. For the cake, preheat oven to 325°F (163°C). Grease a 9-inch (23-cm) round cake pan with 3-inch (8-cm) high sides. Line bottom with parchment. 3. In a medium bowl, mix pastry flour, almond flour, baking powder and salt. Set aside. 4. In a large bowl, massage sugar and zests together with your fingertips. Add eggs and beat

Serves 8

WHAT TO SERVE Dillon’s Manhattan LCBO 22885, 4 pk, $22.95 This ready-to-drink whisky

cocktail has sweet cherry notes to mirror the taste of the cake. Garnish with an orange slice as you would an Old Fashioned.

64 FOOD & DRINK SUMMER 2024