Archive | Apricot

Olive Oil Cake with an Apricot Brandy Glaze

Olive Oil Syrup Cake 1.4

I’ve taken a leave for quite some time so the obvious post would be an irresistible cake with which to bribe you for forgiveness. After all, who in their right mind doesn’t like cake?! Only crazy people. Of course none of you fall into that category so join me in this indulgence.

Disclaimer: I take no responsibilty for the midnight sneaks into the kitchen for just one more wee little sliver. You were warned.

Olive Oil Syrup Cake 1.0

Olive Oil Syrup Cake 1.2

I liken this desert to a pound cake making babies with a syrup cake. At first it comes across as a dense pound cake. What’s surprising is that it’s still light and delicate on the palate, almost begging you to alllow it to slowly dissolve on the tongue. There’s earthy notes from the olive oil that ground it and a hint of lemon that keeps it fresh. The apricot brandy glaze is not only addicting but it also keeps the cake moist for days.

In fact, it’s the worst kind of cake. This cake just keeps you coming back for just one more sliver and another and another…In any case that’s what happened to me. Don’t judge. It could happen to anyone!

Olive Oil Syrup Cake1.1

Olive Oil Syrup Cake 1.5

There will never be afternoon tea at my house but if I did, this would be my first choice. Grandma’s coming over? Yup! This is the cake. Maybe your hosting a dinner party and have a choclate hater amongst you? This is the cake. Honestly, I can’t think of a situation where this would not be fitting. I know because the only meal of the day that I could think of that might make this cake a questionable choice was a 7 AM breakfast. So I did what any reasonable blogger would do. I tried it, once or twice. Yup. It totally works.

Those of you who have been following me for a while, know that I rarely do fussy or complicated baking. To be quite frank, I simply do not have the patience or the aptitude for anything but no fail and easy desserts. First mix the dry ingredients. Then mix the wet ingredients. Mix it all together and bake. If I can make this, so can a 5 yr old. 

I made this using a spring form pan but I would confidently recommend using just about any baking pan you have availble. It will require you to watch the baking time a little more closely if you decide to go that route.

Note: Honey causes the edges to brown faster then cakes using only sugar.

Olive Oil Lemon Cake
A dense moist cake that's a delight to serve at almost any meal or occasion.
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Ingredients
  1. 2 cup flour
  2. 1 cup sugar (organic cane or regular)
  3. 1 1/2 tsp salt
  4. 1/2 tsp baking soda
  5. 1/2 tsp baking powder
  6. 1 1/3 cup olive oil
  7. 1 1/8 cup milk
  8. 1/2 cup honey
  9. 3 large eggs at room temperature, beaten
  10. 1 1/2 tbsp lemon zest
  11. 1/4 of fresh squeezed lemon juice
  12. 1/4 brandy
Instructions
  1. Preheat your oven to 325 F. Grease a 9 inch spring form pan (or pan of choice, but then you'll need to adjust baking time accordingly).
  2. In a large bowl, mix together the flour, sugar, salt, baking power and baking soda. In another bowl mix together the oil, milk, honey, eggs, zest, lemon juice and brandy. You may notice that the milk will slightly curdle when you add the lemon juice. That's ok.
  3. Mix the wet ingredients into the dry ingredients. Stir only long enough to combine. A little flour here and there is fine.
  4. Pour batter into prepared baking dish. Bake at 325 F for 50-60 minutes or until toothpick inserted into the center comes out clean.
  5. The top should be golden yellow, the edges a deep golden brown.
Notes
  1. Apricot Brandy Glaze recipe to follow.
The Restless Palate http://restlesspalate.com/
Apricot Brandy Glaze
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Ingredients
  1. 1/2 cup apricot jam of choice
  2. 1/4 cup brandy (apple juice, whiskey, Grand Marnier can be used as subsitutes)
Instructions
  1. Place both ingredient in a small pan. Stir to combine and simmer for 5 minutes. Stir frequently. Allow the cake and glaze to cool slightly. Top the cake with the glaze in an even layer.
The Restless Palate http://restlesspalate.com/
 

Olive Oil Syrup Cake 1.3

By on November 9, 2015 in Apricot, Blog, Dessert, Flour, Main Ingredient, Recipes, Snack, Vegetarian 13

Apricot Squares (DF, GF, Refined Sugar Free, Soy Free, Vegan, Raw options)

There’s something so peaceful about being out on an acreage. If I’d had a choice I would have chosen to spend time at my sister’s acreage during the harvest season to be able to help can and preserve the season’s bounty. However I lucked out and they still have a few things to use up in their freezer from last year.

The only thing better than canning and preserving this year’s bounty, is finding fun and delicious ways of using up last year’s fruits and vegetables before the new harvest starts.

That is where the pureed pumpkin comes in. We decided to dig through the freezer and pull out things that needed to be used up. We pulled up a big bag of pureed pumpkin. I thought we could make a soup or gnocchi. After it had time to thaw we discovered that the pureed pumpkin was indeed pureed apricots.

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By on July 8, 2012 in Apricot, Blog, Dairy Free, Dessert, Gluten Free, Main Ingredient, Recipes, Snack, Vegan, Vegetarian 17

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