Melted Cherry Tomato Spaetzle and Olive Oil Lemon Cakes, with our Buddies at Califia Farms
We're whippin' up some spaetzle and sweets with our buddies at Califia Farms! Spoiler alert - oat milk and oat creamer might be the stars of the show!
Ingredients for Spaetzle:
- 4 tablespoons olive oil
- 1 pint cherry tomatoes
- 5 - 6 sprigs fresh thyme
- 1 cups unbleached all purpose flour
- 1/2 cup semolina flour (finely ground cornmeal)
- 1 teaspoon salt, plus more for cooking
- 1 teaspoon finely minced soft herbs (thyme, sage, parsley and/or chives)
- fresh ground black pepper, to taste
- 2 large eggs, room temp
- 1/2 cup - 1 cup Califia Oat Milk
Procedure for Spaetzle:
- In a 10” skillet on medium heat add olive oil and your thyme sprigs. Once the oil is warm and the thyme is aromatic add your cherry tomatoes and a generous pinch of salt.
- Lower the flame to medium low and cook, stirring occasionally, for 30 minutes or until the tomatoes have melted down and are saucy.
- Remove the thyme stalks and keep warm.
- In a medium mixing bowl combine flour, semolina, 1 teaspoon salt, minced herbs and fresh ground black pepper.
- In a separate bowl scramble the eggs with 1/2 cup of oat milk. Add the liquids to the dry ingredients and stir until combined, adding oat milk as needed to make your batter thick (think somewhere between muffins and pancakes). Let rest for 15 minutes.
- Bring a large pot of salted water to a boil.
- If you have a spaetzle maker, use that, otherwise grab a colander and bowl scraper or spatula. Holding the colander over the pot of bowling water add a large scoop of the batter and, using the spatula, push the batter through the holes.
- Once the spaetzle floats to the top let it cook for 30 seconds then, using a slotted spoon, scoop it out. Repeat as many times as needed until all the batter has been cooked.
- Add spaetzle to the melted cherry tomatoes and toss to combine. Taste and adjust seasoning as needed.
Ingredients for Lemon Cakes:
- baking spray or 1 tablespoon melted butter
- 3/4 cup granulated sugar
- zest of 1 medium lemon (approximately 1 tablespoon)
- 2 teaspoon fresh thyme, minced, divided
- 2 large eggs, room temp
- 1/4 cup olive oil
- 2/3 cup Califia Oat Creamer
- 1 teaspoon vanilla extract
- 1 cup unbleached, all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup confectioners’ sugar
- juice of 1 medium lemon (approximately 2 tablespoons)
Procedure for Lemon Cakes:
- Preheat your oven to 350⁰ F.
- Generously spray your mini bundt pan with baking spray or, if you’re using melted butter, generously brush with butter. Set aside.
- In a small mixing bowl combine the flour, baking powder, and salt; whisk until it’s evenly combined.
- In a blender add the granulated sugar, lemon zest, and 1 teaspoon of the minced thyme. Pulse until the zest and thyme are fully incorporated.
- Add the eggs, olive oil, oat creamer, and vanilla extract and blend on medium speed, stopping to scrape down the sides as needed, until mixture is smooth.
- Add the dry ingredients and blend on medium speed just until it is fully mixed. You want to take care not to overblend this as it will create extra puffy, chewy cakes rather than light, airy ones.
- Pour evenly into the bundt pan, about 3/4 of the way in each.
- Bake for 20 - 25 minutes or until they’re golden brown. We recommend checking them after 18 minutes and going from there.
- Cool in pan for ten minutes before turning out onto a cooling rack that sits on top of parchment paper (or something else to catch the excess glaze).
- While the cakes are cooling, in a small bowl, combine the confectioners’ sugar, lemon juice, and a pinch of salt. Stir until smooth. If the glaze seems too thick you can thin it out with a splash of the oat creamer.
- Using a spoon, spatula, or piping bag drizzle the glaze over the tops of the cooled cakes.