12/30/2023 0 Comments Olive and thyme desert![]() ![]() Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar. Grate zest from 2 oranges and place in a bowl with sugar. Honey-blood orange compote, for serving (optional, below) Scant 1/2 cup (118 ml) buttermilk or plain yogurtġ 3/4 cups (219 grams or 7 3/4 ounces) all-purpose flour And you should make it, you really should.įour years ago: Miniature Soft Pretzels and Sour Cream Bran Muffins Two years ago: Whole Lemon Tart which I have been meaning to tell you, is perfect again. And a day after that, well, it went the way of all great cakes. ![]() A day after that, I swore, it was even better. It keeps like a charm I confess to only remembering to photograph it three days later and I hardly could tell that a day had passed. The cake has a wonderful rainy afternoon quality the crumb of a great pound cake but multiple times more moist. Oranges and olive oil are wonderful together they both have bitter undertones and fruity finishes and in this cake, you taste both things with each bite. And you should be, as it meets all of the aforementioned olive oil requirements, but gets a little pretty-pretty boost from blood oranges. Her stories are brief but warm and her book seems like a natural fit for anyone who enjoys reading food blogs.īut I know, you’re just here for the cake. So, when I learned that she was writing her own book, with her own recipes, under her name only, I was delighted. This woman has worked on more cookbooks than I can count on all of my fingers and toes (kindly, Jacob lets me borrow his from time to time, or he did until we did this to him) and has been writing the Good Appetite column for the New York Times for several years. ![]() Recognize any of these? Then you already know her. Who is she? Well, take a walk over to your cookbooks shelf, if you will. Well, I found most of those things, but I was tempted as most of us are in wintry areas by the startling red-rust-maroons of blood oranges and they landed up in the mix, too. And above all else, I wanted it to be plain, simple, maybe a little zest for flavor but more less, about the olive oil which needs little in the way of a supporting cast. I was hoping for it to bake in a loaf pan, as rustic everyday cakes should, have a slight crunch at the edges, like a beloved one at a nearby coffee shop does. I was hoping for one that would use olive oil alone for fat, and resist the temptation of butter, you know, better than I ever have. I’ve been on the hunt for the perfect olive oil cake for some time now. ![]()
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