{"id":4807,"date":"2020-12-21T11:07:15","date_gmt":"2020-12-21T11:07:15","guid":{"rendered":"https:\/\/azeitonaverde.pt\/connected\/juliana-penteado\/"},"modified":"2020-12-22T17:00:24","modified_gmt":"2020-12-22T17:00:24","slug":"juliana-penteado","status":"publish","type":"page","link":"https:\/\/azeitonaverde.pt\/en\/connected\/juliana-penteado\/","title":{"rendered":"Juliana Penteado"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”Popup – #undefined” module_class=”et_fullscreen_slider” _builder_version=”4.7.7″ _module_preset=”default” background_color=”rgba(0,0,0,0)” custom_margin=”20px|20px|20px|20px|true|true” custom_margin_tablet=”10px|10px|10px|10px|true|true” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” da_disable_devices=”off|off|off” border_radii=”on|3px|3px|3px|3px” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_fullwidth_header header_fullscreen=”on” content_max_width=”50%” content_tablet=”<\/p>\n

#CONNECTED<\/strong> with chef<\/em><\/p>\n

Juliana
Penteado<\/h1>\n

%22%22<\/a><\/p>\n

” content_phone=”<\/p>\n

#CONNECTED<\/strong> with chef<\/em><\/p>\n

Juliana Penteado<\/h1>\n

%22%22<\/a><\/p>\n

” content_last_edited=”on|tablet” content_max_width_tablet=”100%” content_max_width_phone=”” content_max_width_last_edited=”on|desktop” _builder_version=”4.7.7″ _dynamic_attributes=”background_image” _module_preset=”default” title_font_size=”124px” content_font=”Nunito Sans||||||||” background_image=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9mZWF0dXJlZF9pbWFnZSIsInNldHRpbmdzIjp7fX0=@” background_video_mp4=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/juliana-loop-30.mp4″ background_video_webm=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/juliana-loop-30.webm” background_video_width=”1920″ background_video_height=”1080″ allow_player_pause=”on” background_layout=”light” animation_style=”fade” title_text_color_last_edited=”off|tablet” background_last_edited=”on|tablet” background_enable_video_mp4_tablet=”off” background_enable_video_webm_tablet=”off” background_layout_tablet=”dark” background_layout_phone=”” background_layout_last_edited=”on|tablet” custom_css_header_container=”width: 90%;” text_shadow_style=”none”]<\/p>\n

#CONNECTED<\/strong> with chef<\/em><\/p>\n

Juliana
Penteado<\/h1>\n

\"\"<\/a><\/p>\n

[\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Popup – #undefined” _builder_version=”4.7.0″ _module_preset=”default” custom_padding=”||||false|false” custom_padding_tablet=”10px|20px|10px|20px|true|true” custom_padding_phone=”” da_disable_devices=”off|off|off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|phone” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”||||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop” custom_padding__hover_enabled=”off|desktop”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” text_font=”Nunito Sans|700|||||||” text_font_size=”47px” text_line_height=”1.3em” text_font_size_tablet=”27px” text_font_size_phone=”” text_font_size_last_edited=”on|tablet”]<\/p>\n

Juliana’s passion for gastronomy started very early when she was a child and now, with BAR\u00dc, her sweets are prepared to provide everyone with that unique sensory experience<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_margin=”||0px||false|false” locked=”off”]<\/p>\n

Contents<\/h6>\n

[\/et_pb_text][et_pb_blurb image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/numero1.png” icon_placement=”left” content_max_width=”100%” _builder_version=”4.7.7″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_margin=”||0px||false|false” custom_padding=”20px||20px||true|false” link_option_url=”#parte1″ border_width_bottom=”1px” locked=”off”]<\/p>\n

The chef<\/p>\n

[\/et_pb_blurb][et_pb_blurb image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/numero2.png” icon_placement=”left” content_max_width=”100%” _builder_version=”4.7.7″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_margin=”||0px||false|false” custom_padding=”20px||20px||true|false” link_option_url=”#parte2″ border_width_bottom=”1px” locked=”off”]<\/p>\n

BAR\u00dc<\/p>\n

[\/et_pb_blurb][et_pb_blurb image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/numero3.png” icon_placement=”left” content_max_width=”100%” _builder_version=”4.7.7″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_margin=”||0px||false|false” custom_padding=”20px||20px||true|false” link_option_url=”#parte3″ border_width_bottom=”1px” locked=”off”]<\/p>\n

Carrot cake with mascarpone frosting and bergamot essential oil Recipe<\/p>\n

[\/et_pb_blurb][et_pb_blurb image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/numero4.png” icon_placement=”left” content_max_width=”100%” _builder_version=”4.7.7″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_margin=”||20px||false|false” custom_padding=”20px||20px||true|false” link_option_url=”#parte4″ border_width_bottom=”1px” locked=”off”]<\/p>\n

Olive oil cake with white chocolate ganache and purple figs recipe<\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” module_id=”parte1″ _builder_version=”4.7.7″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”||0px||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” locked=”off”]<\/p>\n

The chef<\/h2>\n

She enrolled in the first cooking course for children when she was 12 and has never been far from the kitchen since then. She spent six years at that school and from there she went on to study Nutrition.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”||0px||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” locked=”off”]<\/p>\n

She worked in the kitchens of Fasano and Affari (the catering company of the group) from where she left after 5 \u00bd years as Executive Chef. From there she moved to London where she sat for the Grand Dipl\u00f4me at Le Cordon Bleu.<\/span><\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/connected-with-juliana-penteado-azeitona-verde-1.jpg” alt=”Premium Olive Oil Azeitona Verde” title_text=”Premium Olive Oil Azeitona Verde” align=”right” _builder_version=”4.7.7″ _module_preset=”default”][\/et_pb_image][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” position_origin_a=”top_right” position_origin_a_last_edited=”off|tablet” position_origin_f_last_edited=”off|tablet” position_origin_r_last_edited=”off|tablet” width=”100%” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” positioning_last_edited=”off|tablet” locked=”off”]<\/p>\n

\n

\u201cshe took the opportunity to get to know traditional Portuguese confectionery in depth and toured the country in what she calls the ‘Yellow Route’<\/span>\u201d<\/p>\n<\/blockquote>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/connected-with-juliana-penteado-azeitona-verde.jpg” alt=”Juliana Penteado” title_text=”Juliana Penteado” _builder_version=”4.7.7″ _module_preset=”default”][\/et_pb_image][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” locked=”off”]<\/p>\n

She chose Lisbon as her new home after working in a restaurant in Paris in May 2018.<\/span><\/p>\n

She came to Lisbon as a pastry chef for the \u201c100 Maneiras\u201d restaurant, where she remained until May 2019.<\/span><\/p>\n

From then on, she took the opportunity to get to know traditional Portuguese confectionery in-depth and toured the country in what she calls the \u201cYellow Route\u201d, discovering the gastronomic treasures of conventual confectionery. She also decided to travel to other countries to learn the best practice and extend her knowledge in this area.<\/span><\/p>\n

It was during this time that her project began to take shape, making it possible to merge her greatest passions: confectionery and the use of flowers, fruits, natural essential oils and spices, channelling all the benefits these can bring to boost well-being.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ make_equal=”on” specialty=”on” custom_padding_last_edited=”on|tablet” padding_top_bottom_link_1=”true” padding_left_right_link_1=”false” padding_top_1=”0px” padding_bottom_1=”0px” module_id=”parte2″ _builder_version=”4.7.7″ _module_preset=”default” background_color=”rgba(0,0,0,0)” inner_width=”100%” inner_max_width=”90%” inner_max_width_tablet=”100%” inner_max_width_phone=”” inner_max_width_last_edited=”on|tablet” custom_padding_tablet=”20px|20px|20px|20px|true|true” custom_padding_phone=”||||true|true” da_disable_devices=”off|off|off” locked=”off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”right” custom_padding=”3%||3%||false|false” border_width_top=”1px” border_width_bottom=”1px” locked=”off”]<\/p>\n

BAR\u00dc<\/h2>\n

Launched during the complicated time of lock-down, <\/span>BAR\u00dc<\/b> has certainly paid off. Its cakes, cookies and sweetmeats arrived safely at everyone’s home, brightening up our difficult days.<\/span><\/p>\n

It earned its own place and is about to take the next step with the opening of a physical space in Lisbon. <\/span><\/p>\n

It will open with a promise of weekly creations that will result from the harmonization between aroma, texture and the intensity of the flavor that comes from the use of fresh ingredients.\u00a0 All ingredients are acquired from small producers, always respecting the products of each season.\u00a0 Here, plant essential oils are combined with other ingredients, evoking magic potions\u2026 BAR\u00dc sweets are prepared to provide everyone with that unique sensory experience.<\/span><\/p>\n

The opening of the space is scheduled for 2021 but you can place orders through Instagram.<\/p>\n

i. instagram.com\/barupastry\/<\/a><\/strong><\/p>\n

s.\u00a0barupastry.com<\/a><\/strong><\/p>\n

m. Cal\u00e7ada da Estrela 3, Lisboa<\/a><\/strong><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ specialty_columns=”2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_row_inner column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” disabled_on=”off|off|off” _builder_version=”4.7.0″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false”][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”1_2″ _builder_version=”4.7.0″ _module_preset=”default” background_enable_image=”off” custom_padding=”|3px|6px||false|false” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/connected-with-juliana-penteado-azeitona-verde-2.jpg” alt=”BAR\u00dc” title_text=”BAR\u00dc” _builder_version=”4.7.7″ _module_preset=”default”][\/et_pb_image][\/et_pb_column_inner][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”1_2″ _builder_version=”4.7.0″ _module_preset=”default” background_enable_image=”off” custom_padding=”||6px|3px|false|false” custom_padding_tablet=”||||false|false” custom_padding_phone=”|||0px|false|false” custom_padding_last_edited=”on|phone”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/connected-with-juliana-penteado-azeitona-verde-3.jpg” alt=”BAR\u00dc” title_text=”BAR\u00dc” _builder_version=”4.7.7″ _module_preset=”default”][\/et_pb_image][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.7.0″ _module_preset=”default” custom_padding=”0px||0px||true|false”][et_pb_column_inner saved_specialty_column_type=”1_2″ _builder_version=”4.7.0″ _module_preset=”default”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/connected-with-juliana-penteado-azeitona-verde-4.jpg” alt=”BAR\u00dc” title_text=”BAR\u00dc” _builder_version=”4.7.7″ _module_preset=”default”][\/et_pb_image][\/et_pb_column_inner][\/et_pb_row_inner][\/et_pb_column][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Popup – #parte3″ module_id=”parte3″ _builder_version=”4.7.7″ _module_preset=”default” custom_padding=”||||true|false” custom_padding_tablet=”20px|20px|20px|20px|true|true” custom_padding_phone=”” da_disable_devices=”off|off|off” saved_tabs=”all” locked=”off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row make_equal=”on” custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”955px” min_height_last_edited=”off|tablet” custom_padding=”||||false|false” custom_padding_tablet=”20px|20px||20px|false|true” custom_padding_phone=”” custom_css_main_element=”align-items: center;” width__hover_enabled=”off|desktop”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding_last_edited=”off|tablet”][et_pb_divider divider_weight=”6px” _builder_version=”4.7.0″ _module_preset=”default” height=”1px” custom_margin=”||6%||false|false”][\/et_pb_divider][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” text_font=”||||||||” text_font_size=”20px” text_orientation=”center” text_font_size_tablet=”18px” text_font_size_phone=”” text_font_size_last_edited=”on|tablet” header_font_size_last_edited=”off|tablet”]<\/p>\n

Carrot cake with mascarpone frosting and bergamot essential oil recipe<\/h2>\n

by chef Joana Penteado<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”||0px||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”]<\/p>\n

[et_pb_gallery gallery_ids=”4768,4770″ _builder_version=”4.7.7″ _module_preset=”default”][\/et_pb_gallery]<\/p>\n

[\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” custom_margin=”||0px||false|false” locked=”off”]<\/p>\n

Ingredients<\/h4>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

390 g flour<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

100 g coconut sugar<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

150 g muscovado sugar<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

1 tsp ground cinnamon<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

1\/2 tsp ginger<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

Ground nutmeg<\/p>\n

[\/et_pb_text][et_pb_blurb title=”360 ml Azeitona verde Premium Olive Oil” image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/azeite-biologico-virgem-extra-quinta-biologica-azeitona-verde-10.jpg” _builder_version=”4.7.6″ _dynamic_attributes=”link_option_url” _module_preset=”c4055432-4b8b-40bb-9f37-ad4c320d9ac7″ link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wcm9kdWN0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjE3MTMifX0=@”][\/et_pb_blurb][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

300 g grated carrot<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

4 eggs<\/p>\n

[\/et_pb_text][et_pb_blurb title=”A pinch Azeitona Verde Flower of Salt” image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/flor-de-sal-sal-natural-quinta-biologica-azeitona-verde-1.jpg” _builder_version=”4.7.7″ _dynamic_attributes=”link_option_url” _module_preset=”c4055432-4b8b-40bb-9f37-ad4c320d9ac7″ link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wcm9kdWN0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjIyODYifX0=@”][\/et_pb_blurb][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” custom_margin=”||0px||false|false” locked=”off”]<\/p>\n

Mascarpone frosting and bergamot essential oil<\/h4>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

250 g Mascarpone<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

40 g sugar<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

2 drops of bergamot essential oil (we used Cuisine and Sens essential oil, as it has a biological certificate and is produced specifically for culinary purposes)<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”955px” min_height_last_edited=”off|tablet” custom_padding=”||||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” max_width_last_edited=”off|tablet” locked=”off”]<\/p>\n

Method<\/h4>\n
    \n
  1. Make sure the grated carrots, the two types of sugar, the oil and the eggs are at room temperature. Place them in a blender and beat thoroughly.<\/li>\n
  2. Sieve the dry ingredients and gently mix into the above mixture.<\/li>\n
  3. Place in a preheated oven at 180\u00ba C and bake for approximately 40 minutes, or until the cakes are springy to touch. Cool the cake on wire racks.<\/li>\n
  4. Prepare the frosting by mixing and wrapping all the ingredients well.<\/li>\n
  5. Cut the cake horizontally, fill and topping with frosting.<\/li>\n
  6. Garnish with carrot and edible flowers.<\/li>\n<\/ol>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Popup – #parte3″ module_id=”parte4″ _builder_version=”4.7.7″ _module_preset=”default” custom_padding=”||||true|false” custom_padding_tablet=”20px|20px|20px|20px|true|true” custom_padding_phone=”” da_popup_slug=”parte4″ da_disable_devices=”off|off|off” saved_tabs=”all” locked=”off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row make_equal=”on” custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”955px” min_height_last_edited=”off|tablet” custom_padding=”||||false|false” custom_padding_tablet=”20px|20px||20px|false|true” custom_padding_phone=”” custom_css_main_element=”align-items: center;” width__hover_enabled=”off|desktop”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding_last_edited=”off|tablet”][et_pb_divider divider_weight=”6px” _builder_version=”4.7.0″ _module_preset=”default” height=”1px” custom_margin=”||6%||false|false”][\/et_pb_divider][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” text_font=”||||||||” text_font_size=”20px” text_orientation=”center” text_font_size_tablet=”18px” text_font_size_phone=”” text_font_size_last_edited=”on|tablet” header_font_size_last_edited=”off|tablet”]<\/p>\n

    Olive oil cake with white chocolate ganache and purple figs recipe<\/h2>\n

    by chef Joana Penteado<\/em><\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”||0px||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”]<\/p>\n

    [et_pb_gallery gallery_ids=”4772,4774″ _builder_version=”4.7.7″ _module_preset=”default” locked=”off”][\/et_pb_gallery]<\/p>\n

    [\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” custom_margin=”||0px||false|false” locked=”off”]<\/p>\n

    Ingredients<\/h4>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    255 g flour<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    250 g muscovado sugar<\/p>\n

    [\/et_pb_text][et_pb_blurb title=”240 ml Azeitona verde Premium Olive Oil” image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/azeite-biologico-virgem-extra-quinta-biologica-azeitona-verde-10.jpg” _builder_version=”4.7.6″ _dynamic_attributes=”link_option_url” _module_preset=”c4055432-4b8b-40bb-9f37-ad4c320d9ac7″ link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wcm9kdWN0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjE3MTMifX0=@”][\/et_pb_blurb][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    295 ml semi-skimmed milk<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    3 eggs<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    1 lemon (juice and zest)<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    A pinch of Azeitona Verde Flower of Salt<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    1 tsp sodium bicarbonate<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    1 tsp baking powder<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    8 purple figs<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” max_width=”434px” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” custom_margin=”||0px||false|false” locked=”off”]<\/p>\n

    White chocolate ganache with lavender essential oil<\/h4>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    500 g white chocolate<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    300 g cream 40%<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    40 ml of whiskey<\/p>\n

    [\/et_pb_text][et_pb_blurb title=”A pinch Azeitona Verde Flower of Salt” image=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/flor-de-sal-sal-natural-quinta-biologica-azeitona-verde-1.jpg” _builder_version=”4.7.7″ _dynamic_attributes=”link_option_url” _module_preset=”c4055432-4b8b-40bb-9f37-ad4c320d9ac7″ link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wcm9kdWN0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjIyODYifX0=@” locked=”off”][\/et_pb_blurb][et_pb_text _builder_version=”4.7.7″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” locked=”off”]<\/p>\n

    2 drops lavender essential oil<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”on|tablet” _builder_version=”4.7.0″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”955px” min_height_last_edited=”off|tablet” custom_padding=”||||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.7″ _module_preset=”default” max_width_last_edited=”off|tablet” locked=”off”]<\/p>\n

    Method<\/h4>\n
      \n
    1. \n

      Place the eggs, sugar and lemon zest in an electric mixing bowl, and beat until it resembles an airy, whitish and homogeneous mixture. Add the oil in a trickle (little by little) and beat until it is completely incorporated into the dough. Reduce the speed and add the milk mixed with the lemon juice.<\/p>\n<\/li>\n

    2. \n

      Finally, incorporate the sifted dry ingredients (flour, salt, sodium bicarbonate and baking powder).<\/p>\n<\/li>\n

    3. \n

      Bake, in a preheated oven at 180\u00ba C for approximately 40 to 45 minutes or until the cakes are springy to touch. Cool the cake on wire racks.<\/p>\n<\/li>\n

    4. \n

      Prepare the chocolate ganache with lavender essential oil<\/p>\n<\/li>\n

    5. \n

      Melt the white chocolate at 40 degrees and set aside.<\/p>\n<\/li>\n

    6. \n

      Heat the cream to 40 degrees and join to the melted chocolate, which should be at the same temperature.<\/p>\n<\/li>\n

    7. \n

      Finish by adding the whiskey, lavender essential oil and a pinch of salt.<\/p>\n<\/li>\n

    8. \n

      Cut the cake horizontally, fill and topping with the ganache.<\/p>\n<\/li>\n

    9. \n

      Garnish with figs.<\/p>\n<\/li>\n<\/ol>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”Popup – #undefined” module_class=”et_fullscreen_slider” _builder_version=”4.6.6″ _module_preset=”default” background_color=”rgba(0,0,0,0)” custom_margin=”20px|20px|20px|20px|true|true” custom_margin_tablet=”10px|10px|10px|10px|true|true” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” da_disable_devices=”off|off|off” border_radii=”on|3px|3px|3px|3px” locked=”off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_fullwidth_header header_fullscreen=”on” content_max_width=”50%” content_tablet=”” content_phone=”” content_last_edited=”on|phone” content_max_width_tablet=”100%” content_max_width_phone=”” content_max_width_last_edited=”on|desktop” _builder_version=”4.7.7″ _module_preset=”default” title_level=”h2″ content_font=”Nunito Sans||||||||” content_line_height=”2em” background_enable_image=”off” background_video_mp4=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/diana-loop-20.mp4″ background_video_webm=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/diana-loop-20.webm” background_video_width=”1920″ background_video_height=”1080″ allow_player_pause=”on” background_layout=”light” animation_style=”fade” hover_enabled=”0″ title_text_color_last_edited=”off|tablet” title_font_size_last_edited=”off|desktop” content_line_height_tablet=”” content_line_height_phone=”” content_line_height_last_edited=”on|desktop” background_last_edited=”on|phone” background_image_tablet=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/connected-diana-bastos-coroas-quinta-biologica-azeitona-verde.jpg” background_enable_image_tablet=”on” background_enable_video_mp4_tablet=”off” background_enable_video_webm_tablet=”off” background_layout_tablet=”dark” background_layout_phone=”” background_layout_last_edited=”on|tablet” custom_css_header_container=”width: 90%;” text_shadow_style=”none” title_text_tablet=”connected-diana-bastos-coroas-quinta-biologica-azeitona-verde” sticky_enabled=”0″]<\/p>\n

      #CONNECTED
      <\/strong>with botanical designer<\/em><\/p>\n

      Diana Bastos<\/h1>\n

      EIRA PROJECT<\/strong><\/p>\n

      December 29th<\/div>\n

      [\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Popup – #undefined” _builder_version=”4.7.0″ _module_preset=”default” custom_padding=”||0px||false|false” custom_padding_tablet=”10px|10px|10px|10px|true|true” custom_padding_phone=”” da_disable_devices=”off|off|off” global_module=”4543″ locked=”off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row make_equal=”on” custom_padding_last_edited=”off|tablet” _builder_version=”4.6.6″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding=”0px||0px||true|false” custom_css_main_element=”align-items: center;” border_radii=”on|3px|3px|3px|3px” locked=”off” width__hover_enabled=”off|desktop”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding_last_edited=”off|tablet”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” text_font=”||||||||” text_font_size=”20px” text_orientation=”center”]<\/p>\n

      Join Us<\/h4>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” custom_padding_last_edited=”on|tablet” module_class=”row-social-media” _builder_version=”4.6.6″ _module_preset=”default” width=”90%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” max_width=”100%” min_height_last_edited=”off|tablet” custom_padding_tablet=”0px||0px||true|false” custom_padding_phone=”” custom_css_main_element=”align-items: center;” border_radii=”on|3px|3px|3px|3px” width__hover_enabled=”off|desktop”][et_pb_column type=”1_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding=”3px|3px|3px|3px|true|true” custom_padding_last_edited=”off|tablet”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/receita-de-pesto-avela-e-ervas-chef-joao-ricardo-alves-connected-quinta-azeite-biologico-virgem-extraazeitona-verde-1.jpg” title_text=”receita-de-pesto-avela-e-ervas-chef-joao-ricardo-alves-connected-quinta-azeite-biologico-virgem-extraazeitona-verde” url=”https:\/\/www.instagram.com\/azeiteazeitonaverde\/” url_new_window=”on” hover_icon=”%%298%%” _builder_version=”4.7.6″ _module_preset=”8f5097c3-ebfc-462c-aec5-fa6cfa359392″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding=”3px|3px|3px|3px|true|true” custom_padding_last_edited=”off|tablet”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/12\/plantas-secas-diana-bastos-eira-erva-moura-connected-with-azeitona-verde-quinta-biologica.jpg” alt=”Plantas secas” title_text=”Plantas secas” url=”https:\/\/www.youtube.com\/channel\/UCypKigzijq0E9gPse0ZpCkA” url_new_window=”on” hover_icon=”%%307%%” _builder_version=”4.7.7″ _module_preset=”8f5097c3-ebfc-462c-aec5-fa6cfa359392″ locked=”off”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding=”3px|3px|3px|3px|true|true” custom_padding_last_edited=”off|tablet”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/chef-juliana-penteado-baru-connected-azeite-biologico-azeitona-verde-1.jpg” title_text=”chef-juliana-penteado-baru-connected-azeite-biologico-azeitona-verde” url=”https:\/\/www.pinterest.pt\/azeitonaverde\/” url_new_window=”on” hover_icon=”%%293%%” _builder_version=”4.7.0″ _module_preset=”8f5097c3-ebfc-462c-aec5-fa6cfa359392″ locked=”off”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.6.6″ _module_preset=”default” position_origin_a=”center_left” custom_padding=”3px|3px|3px|3px|true|true” custom_padding_last_edited=”off|tablet”][et_pb_image src=”https:\/\/azeitonaverde.pt\/wp-content\/uploads\/2020\/11\/chef-juliana-penteado-baru-connected-azeite-biologico-azeitona-verde.jpg” title_text=”chef-juliana-penteado-baru-connected-azeite-biologico-azeitona-verde” url=”https:\/\/www.facebook.com\/azeitonaverde.pt” url_new_window=”on” hover_icon=”%%291%%” _builder_version=”4.7.0″ _module_preset=”8f5097c3-ebfc-462c-aec5-fa6cfa359392″ locked=”off”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Popup – #video” module_id=”video” module_class=”popup” _builder_version=”4.7.0″ _module_preset=”default” custom_padding=”0px|0px|0px|0px|true|true” da_is_popup=”on” da_popup_slug=”video” da_disable_devices=”off|off|off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.7.0″ _module_preset=”default” width=”100%” max_width=”100%” custom_padding=”0px|0px|0px|0px|true|true”][et_pb_column type=”4_4″ _builder_version=”4.7.0″ _module_preset=”default”]<\/p>\n

      [et_pb_video src=”https:\/\/www.youtube.com\/watch?v=vl5MQ-ipXl4″ _builder_version=”4.7.7″ _module_preset=”default”][\/et_pb_video]<\/p>\n

      [\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

      #CONNECTED with chef JulianaPenteado Juliana’s passion for gastronomy started very early when she was a child and now, with BAR\u00dc, her sweets are prepared to provide everyone with that unique sensory experienceContentsThe chefBAR\u00dcCarrot cake with mascarpone frosting and bergamot essential oil RecipeOlive oil cake with white chocolate ganache and purple figs recipeThe chef She enrolled […]<\/p>\n","protected":false},"author":1,"featured_media":2920,"parent":2937,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-4807","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nJuliana Penteado • Azeitona Verde<\/title>\n<meta name=\"description\" content=\"BAR\u00dc sweets are prepared to provide everyone with that unique sensory experience and Juliana Penteado is the 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