Deconstructed Olive Oil Cake Parfait


1 Olive Oil Cake – baked and cooled, cut into 4 inch wide squares
1 cup chilled heavy cream
2-3 tbsp granulated sugar
1 tsp fresh orange zest
1 cup of strawberries – quartered
3-4 tbsp sugar
1 tsp orange zest
squeeze of lemon juice (from about 1/2 a lemon)
1-2 fresh mint leaves, plus more for garnishing (optional)
good extra virgin olive oil for garnishing (optional)


To make the fresh whipped topping:
1. In a clean and cold bowl, add in your chilled heavy cream. Begin whipping on medium speed and slowly add in your 2-3 tbsp sugar and orange zest. Switch speed to high and whip until medium-firm peaks are formed. Spoon into an air tight container and refrigerate until ready to serve.
To make the Strawberry Coulis:
1. In a small-medium sauce pan add in your berries, 3-4 tbsp sugar, 1 tsp orange zest, lemon juice, and 1-2 fresh mint leaves. Place over a medium-low flame and cook until reduced and thick, stirring occasionally. Amount should reduce slightly, and mixture should be thick and deep red in color. Place in an air tight container and refrigerate until ready to serve.
To assemble parfait:
1. In small plates or bowl place one square of olive oil cake, spoon on about a tsp of whipped cream, tsp of strawberry coulis, top with another cake layer and top with some more whipped cream, strawberries, garnish with a sprig of mint and a drizzle of extra virgin olive oil. Repeat until all components are finished.


A couple of years ago I received the Bouchon Bakery by Thomas Keller (it was actually from my old boss during our Secret Santa gift exchange!). I decided to FINALLY make something from it for Mothers Day this year! I probably made the simplest recipe from the book, but of course I jazzed it up and put a Chef Priyanka twist on it. I made a relatively heavy brunch that day, so I decided to make a rather light and summery dessert. I used Bouchon’s Olive Oil cake recipe and make a deconstructed parfait with fresh whipped cream and homemade strawberry coulis. Check it out!


8 servings


Sunday, June 21, 2015 - 6:46pm


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