Black Olive Cake with Orange Sections, Tomato Coulis, Cucumber in Syrup and Foamed Cheese

Name: Black Olive Cake with Orange Sections, Tomato Coulis, Cucumber in Syrup and Foamed Cheese (Bolo de Azeitona Preta com Gomos de Laranja, Coulis de Tomate, Pepino em Calda e Espuma de Queijo)
Yield: Serves four
Cuisine: Portuguese
Ingredients: 65 g sugar (same amount as tomato pulp); 65 g clean tomato pulp without skin or seeds – equivalent to an average tomato.; salt and freshly ground five peppers mix; 1 dessert spoon of lime juice; 2 dessert spoons lemon juice; 5 cardamom seeds; 1 star anise; 250 g pitted black olives; 5 cloves; 100 ml whole milk; 1 teaspoon of olive oil; 1 coffee spoon of baking flour; 80 g sugar; 4 dessert spoons toasted almond slivers; 12 orange sections without skin or film; juice of ¼ lime; 15 ml water; 30 g sugar; 40 g cucumber (equivalent to one third a medium cucumber); ½ lime; 80 g chèvre cheese; 100 g Greek yogurt; 150 g cream; 1 egg

Bolo de Azeitona Preta com Gomos de Laranja, Coulis de Tomate, Pepino em Calda e Espuma de Queijo

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Best I(n) Can

By Akis Konstantinidis

Published 2016

About

Ingredients

1 egg
250 g pitted black olives
5 cloves

Europe
Portugal
Cake
Vegetarian

Method

Preparation

Dehydrate the olives in the oven for 20 to 30 minutes at 120°C and allow to cool.

Put the dried black olives in the processor with the spices and grind to the texture of flour.

Put all dry ingredients in a bowl, add the milk, oil and egg yolk, mixing well before finally folding in the beaten egg whites.

Mix the preparatio