Wednesday, October 10, 2012
Christine Cushing's Olive Oil Desserts
I have been a fan of Christine Cushing since she had her live cooking show on Food Network Canada. Her approach to eating great food with a healthy approach inspired me so much. When I heard she had a line of cakes being sold in Ontario and Quebec at Loblaws, Lobaw Great Food, Zehrs Markets and gourmet food shops, I jumped at the chance to try them.
Then one day the cake fairy came and there they were! Ravishing Brownies, Radiant Lemon Fig Bundt Cakes and Tender Banana Loaf, a recipe inspired by her dad's banana cake recipe and they were all mine!
Unfortunately, the banana bread was so full of cloves, we could not taste the banana at all. The loaf was not very tall so it was mostly crust and was very disappointing. Bummer!
The lemon fig bundt cakes were super moist, full of bright lemon flavour. Oh I was so relieved. But wait, there was a problem. The figs. Their odd texture felt like grit in my teeth. Which really bothered me. Damn, so close!
Ironically, I was most worried about the brownies. From the look of the package I thought for sure they would be dry.
Was I ever wrong! Yes, a little cake-y on the outside but so rich and moist on the inside. A total winner if you ask me. The flavour of the brownies is deep and dark and the texture dense and fabulous. My favourite, hands down.
Each cake is made with Christine Cushing's Bold DOP extra virgin Greek olive oil. Because of Christine's dedication to not using preservatives or additives they have a short shelf life. You can put them in the freezer and simply defrost them when you want them. They will keep up to three days. If you like bold banana bread, the cloves might not bother you. If the texture of figs is something you are used to, those bundt cakes are quite delicious. For picky eaters like me, get the brownies! They rock.
Leave is to Christine to add a Greek touch to her desserts.