John Griffiths of Truffles: Recipe for Olive Oil Shortcake

by

comment

This is part three of Amanda Woytus' Chef's Choice profile of chef John Griffiths of Truffles. Part one can be found here. Part two, a Q&A with Griffiths, is published here.

The Olive Oil Shortcake at Truffles - AMANDA WOYTUS
  • Amanda Woytus
  • The Olive Oil Shortcake at Truffles

We know what you're thinking: Rachael Ray nearly ruined olive oil for all of mankind with her cutesy little abbreviations for culinary staples. EVOO? Just say the name, Ray. Hyperbole aside, don't let those feelings cloud your judgment of Truffles (9202 Clayton Road, Ladue; 314-567-9100 or www.trufflesinladue.com) chef John Griffiths' recipe for Olive Oil Shortcake. A cake made with all the usual suspects plus olive oil and OJ, this recipe's beauty is in its versatility. Eat it with your favorite seasonal fruit and berries, or as Griffiths suggests, enjoy it with a little gelato or even more fruity olive oil. This is a modern Italian restaurant, people. Of course there's going to be olive oil in the desserts.

Olive Oil Shortcake

2 cups flour 1 tablespoon baking power Pinch of salt 1 1/2 cups sugar 4 each eggs 1/2 cup orange juice 3/4 cups extra virgin olive oil 3/4 teaspoon vanilla

Sift together baking powder and flour and sprinkle salt over this mixture. Combine olive oil, orange juice and vanilla.

In the bowl of a mixer, add eggs and sugar and beat until light and ribbony. Alternating in thirds, combine the sifted dry ingredients and the olive-oil mixture, folding with a rubber spatula. Pour into well-greased muffin tins or shallow cake pans. (If your pans are aluminum, add a sheet of parchment, trimmed to the bottom of the cake pan, and muffin cups to the muffin tins.)

AMANDA WOYTUS
  • Amanda Woytus

Bake at 350 degrees until a cake tester comes out clean. Let cool before removing from pan.

Griffiths likes to lightly brush the cakes with a simple-syrup-and-olive-oil mixture about 30 minutes before eating. Gather some fresh fruit or berries (Truffles likes to buy from local farmers' markets), mix with a little sugar or honey and let them sit. Then spoon over the cake.

______________________________________________________________
Related Content

John Griffiths of Truffles John Griffiths of Truffles, Part 2

Riverfront Times works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of St. Louis and beyond.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep St. Louis' true free press free.