2026_09_cosmegram-rev2 - Flipbook - Page 36
minutes per side, or until browned, and remove to a plate. (Fully cooked chicken breasts should
read 165°F on a thermometer inserted into the thickest part of the breast.)
4. Lower heat to medium, then add the shallot to the pan and sauté for about one minute until
softened. Add the lemon zest, juice, capers, and Madeira wine and reduce by half. Add stock and
chicken breasts to the pan if they need to cook more, and reduce to a light sauce consistency.
5. Pour the sauce over the chicken and garnish with parsley.
Olive Oil Cake
yields one 83 cake
180 g / 1½ cups
all1purpose flour
200 g / 1 cup
granulated sugar
2 g / ¼ tsp
kosher salt
3 g / ½ tsp
baking soda
3 g / ½ tsp
baking powder
100 g / ½ cup
extra virgin olive oil
170 g / ¾ cup
whole milk
2
large eggs
1
orange, zested & juiced
1 cup
mixed berries, to serve
½ tsp
granulated sugar
½ cup
heavy cream, whipped to serve with cake
1. Heat oven to 350°F. Spray an 83 cake pan with oil and line with a circle of parchment paper to fit
just the bottom of the pan.
2. In a large bowl, whisk the flour, salt, baking soda, and baking powder together. In another bowl,
whisk the zest of the orange into the sugar and sand it together to extract the flavor of the zest.
Whisk in the eggs, then the juice from the orange until well combined, and then the milk and
olive oil. Pour the wet ingredients over the dry and whisk until just combined. Try not to over mix
the batter.
3. Pour batter into the prepared pan and bake for 30340 minutes until the top is golden and the
center of the cake is set. Cool the cake for at least 15 minutes in the pan before unmolding.
4. While the cake is baking, toss the berries with 1 tsp sugar and allow to macerate for at least five
minutes and up to an hour.
5. Once the cake is cool, sift powdered sugar on top and serve with the berries and whipped
cream.
Buon Appetito!
