Archive | Snack

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.
Write a review
Print
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
Write a review
Print
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

OLYMPUS DIGITAL CAMERA

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.

Continue Reading →

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

Paleo Brazil Nuts, Lime and Hemp Power Bars

Paleo Brazil Nut, Lime, & Hemp Power Bars-4095

I am so pleased to introduce Tessa. One of the first ‘friends’ I made on this crazy thing called the internet. Her website offers endless, seriously ENDLESS allergen free recipes. Whatever allergies you might have, she’s got a recipe that can help. Which is no small thing considering we’re talking about casein, gluten, corn, sugar free and Paleo. Most surprisingly is that there is no shortage of baking and treats on her sight that can fit almost any dietary restrictions. So you can have fun too.

Thank you everyone for welcoming Tessa from TessaTheDomesticDiva.com

This recipe was born of a flavor combination of a shortbread cookie I had in my past: a truly magical combination of Brazil nuts and lime.

Before those cookies…Brazil nuts were very under appreciated in my world.  Now I wonder how I didn’t always love them.  SO buttery and SO nutritious!

Continue Reading →

By on November 1, 2013 in Blog, Coconut, Dairy Free, Dessert, Gluten Free, Main Ingredient, Protein Bars, Recipes, Snack, Vegan, Vegetarian 16

Pumpkin Chia Pudding with Maple Glazed Walnut Coconut Crunch

Pumpkin Chia Pudding with Maple Glazed Walnut Coconut Crunch (gold flower) 010

I am so pleased to introduce you someone who has inspired me over the last couple of years. She continues to wow me with her vast knowledge and introduces me to knew amazing superfoods and recipes to go along with them. Shelley Alexander is a holistic chef, certified healing foods specialist, author of Deliciously Holistic, blogger, and owner of the holistic health company, A Harmony Healing in California.  Shelley loves to eat and cook with amazing superfoods, and seasonal, locally grown, organic foods from the local farmers’ markets. Shelley is a member of Slow Foods USA, Village Green Network, and Women of the Green Generation. Connect with Shelley online on Facebook, Pinterest, Twitter, and Instagram.

When my lovely friend France asked me to share a fall recipe on her blog while she and Joshua go on vacation, I was truly honored and happy to do so! I knew I had to come up with something really yummy and healthy to share with all of you! As a holistic chef, I adore making recipes that provide fantastic health benefits and delicious flavor in one package. My Pumpkin Chia Pudding with Maple Glazed Walnut Coconut Crunch meets that criteria, and it’s one of those tasty desserts you will want to make again and again.

Continue Reading →

By on October 29, 2013 in Blog, Chia Seeds, Coconut Milk, Dairy Free, Dessert, Gluten Free, Low Carb, Main Ingredient, Recipes, Snack, Vegan, Vegetarian 10

The Best Summer Dessert: Peaches with Ricotta and Salted Maple Brazil Nuts

Peaches and ricotta with Salted Brazil NutsDessert or Breakfast?

Spoon or Fork?

These are the dilemmas I was faced with yesterday. Sure dessert for breakfast isn’t one of the world’s big challenges, but most of the world’s problems don’t come together in 10 minutes or please the mouth or stomach as well as this either.

I’m a late comer to ricotta. Not sure why. But once I get fixated on something, it’s hard to shake it. I’m like a dog with a bone until something else gets my attention and I’m onto my ‘new thing’. You don’t need to do anything to ricotta and fruit to make it a sinfully good dessert (which is not sinful at all and I sometimes enjoy for breakfast). A few slices of perfectly ripened fruit, a 1/4 cup of ricotta and the smallest drizzle of honey or maple syrup is all it takes. It is the best summer dessert (or breakfast) that comes together easily in minutes.

Continue Reading →

By on August 6, 2013 in Blog, Breakfast, Brunch, Cheese, Dessert, Gluten Free, Main Ingredient, Nuts, Popular Posts, Recipes, Snack, Uncategorized, Vegetarian 4

Website & Logo design by ohksocialmedia.