Those close to me know this well– I have a major sugar problem. The way I’ve dealt with it lately is by trying, as much as possible, to only eat sweets that I make myself. A few weekends ago I had the most amazing dinner at Union Restaurant in Pasadena. And, breaking my little rule, I had dessert: an olive oil cake. It was so simple, fresh, and different than most other cakes. I was determined to make my own, since olive oil is healthy… right?
This recipe comes from Jodi Moreno via A Cup of Jo. It’s delicious. And even better? It’s practically the easiest thing you’ll ever bake. We didn’t have any rum in the house, so I used bourbon vanilla in the glaze instead. And, I’m sure you can use regular milk in place of almond milk. Garnish with berries for an easy, and so-so-so good 4th of July treat!
And the best part is, if you make it yourself the calories don’t count! 😉
via A Cup of Jo
1 cup all purpose flour
1/2 cup almond flour
1 cup coconut palm sugar (or regular white sugar)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 cup extra virgin olive oil (good quality, but not too strong of a taste)
1/2 cup lemon juice (preferably Meyer)
Zest of 1 lemon (preferably Meyer)
2 eggs For the rum glaze (optional):
1 tsp. dark rum
2 tsp. almond milk (or regular milk)
1/2 cup powdered sugar What to do: Pre-heat the oven to 350F. Oil a regular-sized bundt pan. (If you don’t own a bundt pan, you can make this in a 11×7 rectangular dish or round cake pan.) In a large mixing bowl, combine the dry ingredients, and whisk. Then make a well in the dry ingredients (as pictured above) and add in the wet ingredients. Whisk until everything is combined. Pour the batter into the pan and place in the oven to bake for approximately 45 minutes. When it is done, the edges should be brown and pulling away from the sides of the pan, and if you insert a tester it should come out clean. Let the cake rest for several minutes, then carefully remove from the pan. Allow it to cool slightly on a wire rack. While the cake is cooling, you can make the rum glaze (if using). Whisk together all of the glaze ingredients in a small bowl. Then, using a spoon, drizzle the glaze over the cake. In about 10 minutes, the glaze will harden.