cup 4 cup flour

olive oil cake.


i had all these great ideas of blood oranges and cara caras
sliced thin for the top but when it came down to it....
the kids wanted 'just cake, no topping'
it's so spongey and dense and fluffy and moist
you are going to love it!

i saw this cake on food 52
they call it genius
now i see why
it's what i love to bake
there is the wet
then the dry
put them together
throw them in the pan
put it in the oven
easy peasy
& in one hour
you have cake!

this one is gluten free! 
i used the raw dairy from the
market for the milk.. but i am sure you 
could substitute almond, rice or whatever you fancy!

inspired by food 52
maialino's* olive oil cake

2 cups cup4cup gf flour (or all purpose)
1 3/4 cup sugar (i did a little less)
1 1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk (organic!)
3 large eggs
1 1/2 tbs grated orange zest
1/4 cup fresh orange juice
1/4 cup grand marnier (didn't use this)

heat oven to 350
oil up 9" cake pan
line with parchment
in one bowl: whisk flour, sugar,
salt, baking soda & powder
in another bowl: whisk olive oil,
mik, eggs, zest, juice
add dry to wet and whisk until just combined
pour batter into prepared pan
bake for 1 hour
until top is golden and toothpick 
comes out clean (you can see above)
transfer to rack/cool for 30 min
you can let it stay out for 2 hours to 
cool completely... i wrapped it in foil 
to stay out on counter
*maialino's restaurant is in nyc*

let me know
how you go
big love

if you are hungry to
cook it up with me
nourish with me
be inspired by me
heal your kitchen
your body &
your family's body with me
go to the market with me
miracle it up with me

birthday post//part 2//the cake.

olive oil & olinda orange juice* cake

4 eggs (separated)
1 tsp vanilla
1 cup superfine sugar
1/4 cup packed light brown sugar
3/4 cup olive oil
3 1/3 cup all-purpose flour**
1 heaping tsp baking powder
grated zest of 1 orange
1 cup freshly squeezed juice
(about 4 oranges)
1/2 cup pine nuts
sprinkles too!

*rock it out*
turn oven on to 350
you can make muffins or cakes here
you can use (2) 8 1/2- 9" rounds
lay parchment down with some olive oil
and dust with flour if you want to!

whip egg whites in a large bowl until
they are firm & snowy
(keep them in fridge if it's hot)
whip yolks with vanilla
let them bulk up a bit & become foamy
whisk in the sugars
then add olive oil, bit by bit
mixing well after each addition
add the flour, baking powder, orange rind & juice
beat until you have a smooth batter
gently fold in the egg whites

scrape 1/2 batter into each pan
decorate with pine nuts & sprinkles
bake for about 35 minutes
make sure top is golden brown
leave to cool a bit before serving
(this will keep for about 4 - 5 days)

this cake is lovely for many reasons....
it's more of a sponge/tea cake which means more
bites more times of the day! the kids love it
which i love because there is no dairy and not a lot
of sugar it's also super fun to decorate & pretty too!
you can make 2 and i LOVE giving food as gifts

*olinda oranges are one of my special finds at the
hollywood farmers market....farmer vicki told me that the reason
why these oranges are so amazing is because they are grown
on old valencia root soil//they are a bit pricey compared
to the other oranges but so worth it!!

**i used cup4cup for the first time with this recipe
and i would say that if you are not gluten sensitive
go for the all-purpose... it was harder to manage the gf flour
because of texture & weight and it just felt super gooey
not fun to handle and the taste? it turned out ok,
kids and husband loved it (my test kitchen)
i still think it's better with the other flour!

happy birthday beauties!

gluten free zucchini chocolate chip muffins.

i have been trying to find the right vibe, taste, love fest inside 
a gluten free sweet that tastes a bit gluten full... 
i found this 'prada' flour called cup 4 cup at whole foods 
(doing a gig with william sonoma too) 
they market it as a replacement gluten free flour 
for real flour in any recipe: cookies, muffins, scones & more..
the price point was a bit crazy pants
thomas keller & tribe created it
i finally bought!
i want to make gf sweetie things and share it with YOU!
the cookies were more like pop overs
(anything with chocolate chips works but it was like eating a pillow)
then we tried waffles.. not so good. 
so i went into the archives to dig out my 
original zucchini muffin recipe from a century ago (ok.. 2010)
i replaced the 3 cups all-purpose flour with 3 cups (cup4cup) gf flour
and you can see the results above: 
the tasters and the test kitchen had a fun afternoon!

remember... the chips don't sink into the dough
and it's a very different feeling, texture, rhythm before the heat
but once baked...everyone seemed to love it
so i had to share it with YOU. 

GF zucchini chocolate chip muffins

3 eggs
1 cup olive or vegetable oil
1 1/2 - 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups cup 4 cup flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup chocolate chips

Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally.
Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk.
Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg,
baking soda,baking powder & salt.
Stir this into the egg mixture.
Divide the batter into prepared pans.
Muffins will bake far more quickly,
approximately 20 to 25 minutes.
Bake loaves for 60 minutes, plus or minus ten.

you don't have to be gluten free to try this..
it's always good to have some gf options up your apron ;) 
hope you love this one!
leave a comment and let me know