olive oil cake.

BEAUTIES!

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

*gather*

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)

*rise*

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*

*ENJOY*

let me know

how you go

big love

xxxx

and.........

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

check it all out here

XXXX

italian kid cake...

i love sweet little cakes in spring.... this is one that i make all the time as it's great with a tea in the morning or after dinner for a sweet tooth something...it's one of my faves & the recipe makes 2 cakes... so i can always give one as a presie.... which i really LOVE!

here is the list....

flour - 3 1/3 cups

baking powder - 1 heaping tsp

caster sugar (or cuisineart your cane sugar to make it fine) - 1 cup

4  oranges 

olive oil (tinted glass & organic) - 3/4 cup

pine nuts - as many as you want

brown sugar - 1/4 cup

vanilla extract - 1 tsp 

& 

4 (brown & from the farmers hand) eggs... 

i love to gather all the things i will need first (as though i am creating a little photo shoot for martha stewart living) and make it feel a little fancy with all the ingredients so i can see everything out...there is something calming to my hormonal symphony about this... gathering all the parts that will in time make a whole....also - the practical side is once they are all in one place i will not be running around in circles when it's time to mix, stir in gradually and so on.

2 round pans... olive oil massage & dust with flour... getting em' ready for the love & let em' wait for it on the side. oh and put the oven on 350. 

separate the 4 eggs... put the whites in a big bowl and whisk away until they are foamy and fluff. if it's hot in your house - put them in the fridge and if not - leave them out as we will come back to them in a few minutes. 

next..whip the yolks & the vanilla for the foamy touch.. then add the sugars... wait a bit... then add the olive oil bit by bit & mix well after each addition.  it will be getting thicker by the minute and that is good. 

now sift the flour & baking powder into the mix bit by bit.... 

i sift with this collander sifter... and hit it with a wooden spoon

it's a bit tribal and does the job.

grate the zest of one orange and 

squeeze about 4 oranges to make 1 cup of orange juice

then fold into the whites - which i usually will put the whites into 

the mixer b/c the batter is so incredibly thick ... it works best for me this way. 

then add the pinenuts & sprinkles and sparkles of all the colors you love..

& 

put them in the oven for 35 minutes!

beauty in one cake.. 

and now you have 2...

enjoy!

(thank you to tessa kiros/apple for jam for this recipe)