Sunday, November 2, 2014

1 Cake, No Frosting

I ate a mini cannoli for lunch. Best decision ever. It was a NY cannoli so I kinda had to.

Anyway let's talk about the day I walked in the door and asked our nanny to stay 20 minutes longer to bake a cake. The look on her face was priceless. I told her not to worry there was no frosting involved.

Twenty minutes - tops. Then you can play with the twins and just pull it out of the oven when the timer beeps. It's a twin-approved cake. It's also approved to eat for breakfast or during long car rides.

So I was at a work photo shoot with the lovely Emily of mStarr Event Design - fancy, right - when I found myself volunteering to bake this cake for the next day. I'm kinda really glad I make impulsive decisions like this. Cause then there was cake. Really easy, really delicious, really delicate olive oil cake.

Also, it's not advised to bake right after the kitchen has been cleaned, but that's a topic for another day.

Olive oil cakes are Italian favorites that use REALLY GOOD olive oil and citrus to create this amazing treat. Don't skimp on buying the good olive oil or the fresh citrus. Don't say I didn't warn you.

Olive Oil Cake
adapted from a recipe a friend gave to a friend who probably got it from another friend

1 cup cake flour
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
Pinch of salt
3 farm fresh eggs
2 1/2 cups sugar
Zest of two lemons
1 1/2 cups whole milk
1 1/2 cups extra-virgin cold pressed olive oil 
3/4 cup toasted sweetened coconut

*Preheat oven to 350 degrees, and grease & flour a 9x13 pan - I used a 9-inch round cake pan because I can't follow the rules
*Combine both flours, baking soda and powder, and salt 
*In a separate bowl whisk eggs & sugar together well
*Stir in zest, milk & oil until well combined
*Fold in dry ingredients and coconut
*Pour into pan and bak for 45 minutes - when using the 9-inch round pan, cooking time was approx. 35-40 minutes

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