Not so very long ago, the California Olive Ranch sent me some olive oil with which to try out some baking.
So, I looked up recipes, because I have been really wanting to try out an Olive Oil Cake. But I specifically wanted a loaf cake type. I don't know why. Well, OK, yes I do. I have an adorable loaf pan. It's by Emile Henry and it's green. I think it's very cute. Plus, when you bake cakes in loaf form, they sort of resemble bread, and in my mind, that kind of makes them health food.
So I found a recipe which looked good, but I decided that instead of blood oranges, I wanted to use lemon. And I like lemon poppyseed, so I added some seeds. And, well, just to be a bit zany, I decided to add a dash of almond extract to the glaze.
And so, with all of these little additions and amendments, I ended up with Olive Oil Lemon Poppyseed Cake with Lemon Almond Glaze.
DEAR GOD was this thing good. While it may look like a pound cake, the olive oil sets it apart, taste-wise. While a pound cake is delightfully dense, this had a more tender, layer cake-like crumb, but a rich flavor that while not buttery, was very delicious--luxuriant and lightly fruity-nutty. It is hard to describe, so rather than fetch my thesaurus I am going to suggest that you break out some olive oil and give it a try. I'll give you one more reason why you should try it:
Aw yeah. Here's the recipe.
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- zest of 1 large lemon [about 1 tablespoon]
- juice of 1 large lemon
- 1/2 cup milk
- 3 large eggs
- 2/3 cup extra virgin olive oil
- 1 tablespoon poppyseeds
For the Glaze
- 1/2 cup heavy cream
- 1 cup confectioners' sugar
- dash of almond extract
- squeeze of lemon juice
Mix all this stuff together. If it's too thin, add a little more sugar. If it's too thick, add more lemon juice or milk or cream.