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Yummy Lesson ! Favored Ice Cubes - Lemon and olive oil cake

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The dilemma

Keeping pitchers of juice cold when you’re entertaining at home is always a challenge. Loading it up with ice cubes is the obvious answer, but of course, that also results in a diluted, watery flavor. How can you keep juice or punch cold and still maintain the same sweet taste?

Description: Favored ice cubes

Favored ice cubes

How to avoid watery drinks

The solution is simple: Don’t use plain water to make ice! Get creative and think of ice cubes as another way to impact flavor to your refreshments. Serving pineapple juice! Whip up a batch of mango juice, fill ice cube trays with it, and use the mango juice cubes to keep the pineapple juice cold. The result? Mango-pineapple juice, the creative way! Another idea: Place leaves or sprigs if different herbs in an ice cube tray. Fill with a mix of water and simple syrup; freeze. This is a great way to use up leftover herbs. The herbed ice cubes will add sweetness and flavor to the juice, and they look really pretty too. Remember to decrease the actual amount of sugar in the juice mixture so it won’t end up too sweet. Happy entertaining!

Lemon and olive oil cake

Counting calories? Don’t worry, you can still have dessert. Olive oil makes this lovely cake moist and flavorful while keeping it low fat.

Description: Lemon and olive oil cake

Lemon and olive oil cake

Grab: 5 egg yolks, ½ cup sugar, zest from 1 lemon, juice from 1 lemon, ½ cup olive oil, 1 cup cake flour (sifted), ¼ teaspoon baking powder (sifted), ½ cup egg whites, pinch of cream of tartar, 1½ tablespoons sugar, store bought vanilla frosting for coating

Make

Preheat oven at 3250F. In a mixing bowl, whisk together egg yolks and sugar to ribbon-stage consistency. Add lemon zest, lemon juice, and olive oil; mix until combined. In a separate bowl, whisk together cake flour and baking powder, Add dry ingredients to yolk mixture and fold gently. In a separate mixing bowl, whisk egg whites, cream of tartar, and sugar until stiff peaks form. Fold the two mixes together. Pour into small round cake rings. Bake for 8 to 10 minutes or until a toothpick comes out clean when inserted into the center of the cake. Slice cakes in half, spread frosting on each layer, and top with lemon zest, if desired. Serves 4 to 5.

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