From olive tree to table

This recipe brings together two significant parts of Adam Newell’s life: he’s Chef Patron at the Union Square Bistro in the heart of Martinborough, and also has an olive grove in Gladstone.

Growing up in Cornwall, England, Adam says he knew nothing of olive oil until as a young chef he worked at the prestigious Claridges Hotel in London. He was encouraged to taste “a gold label olive oil from southern France, Vallée des Baux”.  It was a revelation.

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“Everything about it blew my mind, from the presentation bottle to the memorably subtle blend of flavours. It changed my cooking. Now I use a lot of olive oil, and like to support our good local producers.”

Adam and Nicola own Gladstone Olive Company, a 30-acre olive grove in Gladstone. Mentored and assisted at a practical level by fellow grower and neighbour Craig Leaf-Wright, Adam and his family planted the grove.

“It was hard work but good for the soul,” he says, “a total change from running our busy Zibibbo restaurant in Wellington. 

“This cake is a favourite. It stays moist, bringing together a hint of olive oil with orange and honey flavours, and is a great dessert”.

Orange, olive and honey cake

2 cups plain flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon flaky salt

11/4 cups whole milk at room temperature

1/4 cup Cointreau

1/4 cup freshly squeezed orange juice

Grated zest of 1 lemon

3 large eggs at room temperature

2 cups sugar

1 cup Gladstone Olive Company Reserve Blend Extra Virgin Olive Oil

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1.    Heat the oven to 160°C. Spray or grease a 9″ round cake pan. Cut a 9″ parchment round, place it in the bottom of the pan and spray or grease the paper. Flour the pan, shaking out the excess.  

2.    Sift the flour, baking powder and baking soda into a small bowl. Stir in the salt. In another bowl, combine the milk, Cointreau, orange juice, and lemon zest. Set aside.

3.    Place the eggs and sugar into a large bowl. Whisk together until well combined. Gradually add the olive oil in a steady stream while whisking. Add the dry and wet ingredients alternately, in three additions: starting and finishing with dry. Whisk lightly, only until smooth. Do not overbeat.

4.    Pour the batter into the prepared pan. Bake at 160°C until a deep golden brown, slightly domed, and possibly cracked on top, 60-90 minutes. A skewer should come out clean. Remove from the oven and cool on a wire rack for about 15 minutes.

5.    Unmould by running a knife around the edges. Release onto a cooling rack. Peel off the parchment and invert so cake is right side up. Allow to cool before slicing.

Honey Syrup:

1/2 cup honey

1/2 cup sugar

1/2 cup water

1 clove

1 strip orange or lemon zest

1.    Bring all ingredients to a simmer in a small saucepan. Simmer 10-12 minutes until almost reduced by half. Remove from heat, pour into a container, and cool to room temperature.

2.    Discard the clove and zest.

3. To serve: drizzle each slice with honey syrup and serve with whipped cream