Tag Archives | Flour

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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  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
  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.
  1. Apricot Brandy Glaze recipe to follow.
The Restless Palate http://restlesspalate.com/
Apricot Brandy Glaze
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  1. 1/2 cup apricot jam of choice
  2. 1/4 cup brandy (apple juice, whiskey, Grand Marnier can be used as subsitutes)
  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

Sour Cherry Yogurt Scones with Cardamom Honey Butter

Sour Cherry Yogurt Scones 1

Some mornings just call out for decadence. Slow mornings. Morning that include coffee made from fresh roasted beans paired with freshly baked something or other. The sun streaming in between the curtains, creating a painting of it’s own across the table’s surface. The kind you can rest your hand in and feel it’s warmth as you slowly sip your morning brew. Slow mornings that include BUTTER. As they should.

These aren’t the regular buttery scones you might be used too. Too finicky for me. Also too finicky for slow lazy mornings. As luck would have it, they just happen to be a healthier take on the classic.

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By on September 6, 2013 in Blog, Bread, Breakfast, Brunch, Cherries, Main Ingredient, Recipes, Vegetarian

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

Spicy Pumpkin Ale Bread

As a perfect compliment to the Beef Lentil Pumpkin Stew, try pairing it with this beer bread.

There are a few variations made to the more traditional beer bread recipes. I wanted to cut down on the butter requirements and up the whole wheat flour portion. Most of the time a 1/3 to ½ of the required flour can be substituted for whole wheat flour without affecting the recipe too much. With beer bread, it’s already quite dense and more like a biscuit or Irish soda bread. We are using 2/3 whole wheat flour and 1/3 white flour and added some quick rise yeast to the beer to help attain lighter bread.

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By on October 19, 2010 in Blog, Bread, Flour, Main Ingredient, Recipes, Vegetarian

West Coast Crisps

There are times in everyone’s life when there’s more time than money and sometimes the reverse is also true. For those of you that have the time, I highly recommend this cracker recipe from the book Whitewater Cooks at Home by Shelley Adams. Since this isn’t the easiest cookbook to find outside of Western Canada, you’ll need to do a little searching to find a copy. It’s well worth the effort if you do.  I’ve taken to altering it not because the recipe isn’t amazing the way it is, but more because I make it with what we have in the cupboard and it turns out fabulous every time.
Friends of ours from Nelson, BC were kind enough to give us both of the Whitewater cookbooks (You can purchase the first book, Whitewater Cooks, through my recommendations on the right). I remeber visiting them after a long summer of living in the sticks (at the fire tower) and our friend Tamara would always have an amazing meal prepared for us whenever we showed up. After a few “ooohs” and “ahhhhs” once we’d seen and tasted the food, she surprised us with the cookbook that the recipes came from. If we could all be so lucky as to have friends like that!

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By on October 7, 2010 in Appetizer, Blog, Bread, Main Ingredient, Nuts, Recipes, Vegetarian

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