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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

Cocoa Cookies with Chia & Anise Seeds with Lemon Yogurt Glaze

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I’m so happy to introduce to you Natalia Gill. As a certified nutritional consultant, yoga and Pilates instructor, she has helped hundreds of people on their road to health. This is a woman who walks her talk and shares with us her knowledge and everyday recipes. You can follow her on Pinterest or like her on Facebook to stay on top of the wonderful things she is doing or simply head to her website AnAppetiteForJoy.com.

This complex little cookie is light, fluffy and slightly chewy all at once. Cooling anise gives it character, while chia adds a delicate texture, similar to poppy seeds.

If you really want to dazzle your family and friends (or yourself, why not?) drizzle over this lemony yogurt glaze for a burst of sweet and tart!

Nobody has to know how easy these are to make. That can stay between us.

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By on November 8, 2013 in Blog, Dessert, Flour, Main Ingredient, Recipes, Snack, Vegetarian 2

Orange Kissed Date Pecan Bread

A quick breakfast bread is a staple in most any recipe collection and household. We all grew up with a variation of a banana bread or a zucchini bread recipe that we’re fond of, and either graces our breakfast table a few times a year or at least when folks come for a visit or drop by for brunch. The best part about these breads is that they can easily be made ahead of time and be enjoyed for days. It’s like the perfect leftover and, like coffee cake, it often tastes better the date after.

I decided to pull this one out of the recipe box for my sister-in-law and her husband’s arrival from San Diego today. We’re so excited to have them, as this is their first trip to Canada to visit us!

There first night with us also happened to be their wedding anniversary, so I wanted to make it special. Dinner consisted of some local fresh caught Halibut, Strawberry Avocado Salsa, some sauteed kale and cremini mushrooms and some herbed oven roasted baby potatoes.

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By on May 25, 2012 in Blog, Bread, Breakfast, Brunch, Flour, Main Ingredient, Recipes, Vegan 8

Honey Banana Spelt Pancakes

Lazy mornings and pancake breakfasts are partners in crime if you ask me. It’s not often that the dog isn’t whining and waking us up at 7 am begging to be fed and go outside. So when the clock reads 8:30 am and I’m still snuggled in my warm bed, it  has to be a pancake breakfast morning (that or my birthday and sadly it is not)!

There’s nothing overly special about these pancakes other than for some reason it just hits all the right buttons. Slightly sweet, not over the top too banana-y, and still light and fluffy even though a denser flour is used.

This pancake recipe is one I have been using for years. It’s amazing how just a few small tweaks to a recipe can turn a dietary nightmare into something that is still a treat but with many more healthy components.

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By on March 12, 2012 in Blog, Bread, Breakfast, Brunch, Flour, Main Ingredient, Recipes, Vegetarian 20

Curried Fig Butter Biscuit Rolls

I made this gnocchi last week and I have to say the highlight was the curried fig butter. But now what? I had a little left and it was too good to let it go to waste.  I needed to make a real dent in it. So, yesterday afternoon I decided to make a vegetable tagine (stay tuned!) I had been dreaming about, and out of no where the most amazing idea came to me. Like angels singing from above! It was magical!

Cinnamon rolls made with curried fig butter (sans sugar of course). Now, that was a good idea. But I didn’t want to fuss with yeast and regular bread dough but I had a better idea! I found a recipe for yogurt biscuits years ago (sorry I can’t quote a source because it was hand written in my little cookbook so very long ago) and they’ve been a household favorite ever since. I suspect it’s the yogurt that really sets these biscuits apart. They stay moist and light for days, unlike it’s buttermilk counterpart that typically are only good the day they are made.

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By on January 19, 2012 in Blog, Bread, Brunch, Flour, Main Ingredient, Recipes, Vegan 12

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