When Garcia de la Cruz Extra Virgin Olive Oil arrives from Spain, it’s time for something delicious! This family-owned company has been perfecting olive oil for 150 years. I tried two of their bestselling olive oils as well as some of their stuffed olives (more on those next week!) and have a new favorite EVOO that will be incorporated into my daily cooking. 

Because I love cake so much, I was inspired to put together dessert for breakfast with a zesty spin on Spanish Magdalenas or Lemon-Olive Oil cake and Olive Oil Infused Coffee. The results were a flavorful morning feast! 

Find the recipes below to make this for yourself! Garcia de la Cruz products can be found in Whole Foods and Amazon. 

Zesty Spanish Magdalenas (Lemon-Olive Oil Cake)

adapted from Martha Stewart

Ingredients

  • ¾ cup Garcia de la Cruz extra-virgin olive oil, plus more for pan
  • 1 ½ cups unbleached all-purpose flour
  • ½ teaspoon baking powder
  • 1 ¼ teaspoons kosher salt
  • 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice
  • 5 large eggs, separated, room temperature
  • ⅓ cup plus ¾ cup granulated sugar

Directions

  1. Preheat oven to 350º. Brush a mini bundt cake pan with oil or line a cupcake pan with papers and brush with oil. *I used a mini bundt cake pan similar to this one plus a 6″ springform pan lined with parchment.
  2. Whisk together flour, baking powder, salt, and lemon zest.
  3. Beat egg whites over medium-low until foamy. Increase speed to medium-high, adding 1/3 cup granulated sugar, beating until whites hold soft peaks form, about 3 to 4 minutes.
  4. In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar until thick, pale, and tripled in volume, about 2 to 3 minutes. Slowly beat in Garcia de la Cruz EVOO, then lemon juice to combine (mixture may appear curdled). Combine with flour mixture. Gently fold one-third of egg white mixture into yolk mixture. Fold in the remaining egg white mixture until no streaks of white remain (careful to not overmix). Transfer batter to prepared pans.
  5. Bake until cake is golden brown on top and springs back when lightly pressed, about 20-30 minutes for mini bundt cakes or up to 55 minutes for a single cake. Transfer to a wire rack; let cool 15 minutes. Run a knife between sides of cake and pan to loosen. Remove sides of pan; let cool completely.

Olive Oil Infused Coffee

For my purposes, I used a drip coffee maker with a built-in frother.  You may also use a handheld frother, milk steamer or whisk.  This can be completely adapted to your coffee and milk preferences! 

Ingredients

  1. Brew coffee with your desired method. 
  2. While coffee is brewing, whisk together Garcia de la Cruz EVOO and oatmilk (optional). 
  3. Pour coffee into your favorite mug and top with olive oil mixture.

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