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¾ cup sugar,½ cup water,4 eggs,¾ cup Moro Primero Extra Virgin Olive Oil,¾ cup chilled milk
Heat sugar and water in a saucepan until dissolved and bring to the boil. Simmer for 3 minutes, until syrupy and allow to cool completely. Beat eggs together until thick and creamy (approximately 8 minutes) and gradually beat in the sugar syrup, Moro Primero Extra Virgin Olive Oil and milk. Pour into an ice cream churn and churn as per manufacturer’s instructions. Spoon into a container and freeze until firm. Serve scooped.
Moro Pure Spray Extra Light Olive Oil ,2 large ripe bananas, peeled,2 eggs,1/3 cup Moro Frutal Extra Virgin Olive Oil,Extra Virgin Olive Oil,1 cup dark brown sugar,2/3 cup dried cranberries,1 ½ cups self-raising flour,2 teaspoons mixed spice
Spray a loaf pan with Moro Pure Extra Light Olive Oil Spray and line with baking paper. Mash bananas in a large bowl and mix in eggs and Moro Frutal Extra Virgin Olive Oil. Stir in brown sugar and cranberries. Fold in flour and mixed spice. Pour into loaf pan and bake at 180°C for 30-40 minutes until golden brown and cooked through. Turn out onto a wire rack to cool and serve warm, cut into slices or toasted with butter.
200g dark cooking chocolate, chopped,2 tablespoons Moro Delicado Light Taste Olive Oil,3 eggs,2/3 cup caster sugar,½ cup cocoa,¾ cup Moro Delicado Light Taste Olive Oil, extra,½ cup strong black espresso coffee,¾ cup plain flour,½ cup ground almonds or desiccated coconut,dark cocoa, for dusting,raspberries, cherries or strawberries, for garnish
To make ganache, melt chocolate and Moro Delicado Light Taste Olive Oil together in a microwave on medium for 2 minutes, stirring occasionally or in a double boiler on the stovetop. Allow to cool at room temperature until slightly thickened (approximately 1 hour).
To make the cake, beat eggs and sugar together using an electric mixer until very thick and fluffy (approximately 8-10 minutes). Combine cocoa, extra olive oil and coffee together and mix into cake mixture on slow speed. Sift flour and almonds onto surface and gently fold in. Pour into a buttered and lined 25cm cake tin and bake at 180°C for 25-30 minutes or until firm to touch. Allow to cool for 5 minutes before turning out onto a cooling rack. Ice with chocolate ganache, dust with cocoa and garnish with raspberries.
**(plus 1 hour setting time for ganache)
Moro Delicado Light Taste Olive Oil, for greasing,1 cup self raising flour,2 tablespoons cocoa powder,1 teaspoon cinnamon,1/2 cup dark brown sugar,1 egg,1/3 cup Moro Frutal Extra Virgin Olive Oil,1/2 cup milk,3/4 cup dark brown sugar. extra,2 tablespoons cocoa powder, extra,1 1/2 cups hot strong black espresso coffee,Marsala Cream, for serving
Grease six ovenproof cappuccino cups or ramekins with Moro Delicado Light Taste Olive Oil. Combine flour, cocoa, cinnamon and brown sugar together in a bowl. Make a well in the centre and stir in egg, Moro Frutal Extra Virgin Olive Oil and milk until smooth and divide evenly between cups. Combine extra brown sugar and cocoa together and sprinkle on top of each pudding. Pour hot coffee evenly over puddings and bake at 180°C for 20 minutes until risen and tops are firm to the touch. Stand for 5 minutes before serving dollopped with Marsala Cream
