#oliveoilcake

[lilsweetiecake]

~freaky friends garden party cake~

my meyer lemon olive oil cake with black pepper ginger chestnut filling, spicy peach drizzle, and salted buttercream, plus some freaky marzipan party friends.

vegan + gluten free

recipe below!

~freaky friends garden party cake~

things r gettin freaky in the garden!!!!!!! enjoy this rich, savory-sweet treat w some creepy ugly friends to keep u company <3 .

luv,

lil sweetie

vegan, gluten free

ingredients!

cake

¾ cup olive oil

3 tbsp. fresh lemon juice

2 tbsp. fresh lemon zest

½ cup almond milk

½ cup oat milk 

½ cup apple sauce

2 cups gluten free flour

1 1/2 cup granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp salt

filling

½ cup sweetened chestnut paste (in baking aisle! if you have a nut allergy or can’t find it, u can use red bean paste or sunflower butter)

1 tsp ground cardamom

1 tsp ground ginger

½ tsp black pepper

a few pinches of salt (should taste like a salted caramel - not super salty, but you should taste it a little)

drizzle 

4 tbsp peach and ginger preserves (or peach preserves + 1 tsp ground or fresh ginger)

half fresh lemon

dash of cayenne pepper

a few tablespoons of water

frosting

1 cup vegan butter, room temp (miyokos is goooood)

3 cups powdered/confectioners sugar

1 tsp vanilla extract

a few pinches of salt (big fan of either himalayan pink or some flaky sea salt)

food coloring if u want!

marzipan garden creatures (optional, but mandatory) *for nut-free option, u can use fondant! 

tube of marzipan (in baking aisle)

food coloring

toppings 

edible flowers

pomegranate seeds

sprinkles

mint leaves

how to make it!

cake 

preheat oven to 350

grease two 9in circular cake pan with vegan butter and don’t be shy w that butter

whisk together olive oil, lemon juice, lemon zest, milks, and applesauce

fold in flour, sugar, baking powder, baking soda, and salt. stir until nice n smooth.

pour equally into the 2 cake pans and bake for 50-ish minutes, or until u stick a toothpick in there and it comes out clean

cool in fridge for at least a half hr

filling 

combine all ingredients in a cute bowl and set aside

drizzle

combine water, lemon, and peach ginger preserves in a saucepan

simmer on medium until syrupy

remove from heat, pour into bowl, set aside for later

frosting

add butter to bowl and whip for a minute or two, until creamy

add powdered sugar slowly while whipping on low

add vanilla and salt and whip until it creates a yummy frosting (don’t overwhip though! five min tops)

creatures

combine marzipan with a couple drops of coloring and make some freaky friends

assemble cake

remove cakes from pans

take one cake, spread chestnut filling across the top

drizzle that drizzle on top

gently and tenderly place the next cake on top

pipe/spread buttercream around the sides, on top, in any design you want

top with marzipan party guests, edible flowers, pomegranate seeds, sprinkles, sugar, and mint leaves

invite ur friends and mostly ur enemies to marvel at ur gorgeous creation!!!!

[splenda]

Lemon Olive Oil Yogurt Cake by Susan M. from Wish Upon a Dish. 

Yields one 8-inch cake; 10 servings Serving Size: 1 slice (1/10th of cake)

Ingredients: 1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend 1/4 cup nonfat dry milk 2 cups self-rising flour 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon lemon zest 3/4 cup regular olive oil 1 cup 2% plain yogurt 2 eggs yolks 2 egg whites, whipped

Instructions: 1. Preheat oven to 350°F. 2. In a large bowl, mix all the ingredients except the egg whites. 3. Using a hand or stand mixer whip the egg whites with a pinch of salt until they form stiff peaks. 4. Gently fold the whites into the rest of the batter using a large whisk with an under to over motion until there are no whites showing. 5. Spoon cake mixture into a greased ring tin and bake for 30 minutes. 6. Remove the cake and allow to cool for 10 minutes. Invert to a cake stand or platter until if falls to the platter. If it still sticks, gently run a thin spatula around the outside of the cake until it loosens. 7. Top with thin slices of lemon or toasted almond slices.

Nutrition Info per Serving (1 slice; 1/10th of cake)

Calories 300 Total Fat 18g Saturated Fat 3g Trans Fat 0g Cholesterol 40mg Sodium 480mg Total Carbohydrate 31g Dietary Fiber 0g Sugar 12g Protein 5g

[royalfamilynewsupdate]

How to Make Meghan Markle’s Olive Oil Cake Recipe: Easy Step-by-Step Guide

How to Make Meghan Markle’s Olive Oil Cake Recipe: Easy Step-by-Step Guide

[goddessnaughtiafanpage]

This gluten-free Apricot Olive Oil Cake is soft and moist, and it tastes like sweet dried apricots. The texture is great because it has both almond flour and coconut flour in it, and the olive oil makes the flavor rich and complex.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3/4 cup honey. 1/2 cup olive oil. 4 large eggs. 1 teaspoon vanilla extract. 1/2 cup unsweetened almond milk. 1 cup chopped dried apricots. 1/4 cup sliced almonds, for topping.

Instructions: Preheat the oven to 350F 175C. Grease a 9-inch round cake pan and line the bottom with parchment paper. In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. In another bowl, whisk together honey, olive oil, eggs, vanilla extract, and almond milk until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped dried apricots. Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle sliced almonds evenly over the batter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Eastern Elementary School

[nakedfishbcs]

Indulge in the delightful flavors of this gluten-free olive oil and blood orange cake. Made with almond and coconut flours, it's a Paleo-friendly treat that's perfect for any occasion. The combination of olive oil and fresh blood orange juice creates a moist and citrusy cake that's sure to please your taste buds.

Ingredients: 1 1/2 cups almond flour. 1/2 cup coconut flour. 1/2 cup honey. 1/2 cup extra virgin olive oil. 3 large eggs. 1/4 cup fresh blood orange juice. Zest of 2 blood oranges. 1 tsp baking soda. 1/2 tsp sea salt. 1 tsp vanilla extract. Fresh blood orange slices for garnish. Honey for drizzling, optional.

Instructions: Set the oven temperature to 175C 350F. Grease and place parchment paper inside a 9-inch round cake pan. Combine the sea salt, baking soda, coconut flour, and almond flour in a sizable mixing bowl. Mix the honey, extra virgin olive oil, eggs, blood orange juice, blood orange zest, and vanilla extract thoroughly in a separate bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. After filling the cake pan, level the top with the batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After letting the cake cool in the pan for ten minutes, take it out and let it cool fully on a wire rack. After the cake cools completely, decorate it with fresh blood orange slices and, if preferred, a honey drizzle. This delicious blood orange and olive oil gluten-free cake is sliced and served.

Prep Time: 20 minutes

Cook Time: 35 minutes

canyon high school

[therealcoolfooddude]

(via Chocolate Olive Oil Cake) Savour this decadent Chocolate Olive Oil Cake, made with heart-healthy oil and a rich, classic texture perfect for any celebration.

[hosiephoto]

• let’s go ahead and wrap up this bestia experience with dessert, dolci, olive oil cake with lemon verbena meyer lemon sherbet and cantaloupe granita . . . @bestiadtla @chefori #dtla #oliveoilcake #sherbet #granita #dolci #food #foodie #dinner #dessert #foodphotography #foodphotographer #bestia #bestiadtla #photographer #photography #leicaq #leica #leica_photos #leicagram #dtla #leicacamera #leicapeople #🔴📷 #hosiephoto (at Bestia DTLA) https://www.instagram.com/p/ChOn8KIA71m/?igshid=NGJjMDIxMWI=

[caronte-recipe-book-from-web]

Lemon Olive Oil Cake

Yield: 12 servings

Prep: 15 minutes | Cook: 50 minutes

Total Time: 1.5 hours

Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain Greek yogurt

1 cup sugar

3 extra-large eggs

Zest of 3 lemons

1/2 teaspoon pure vanilla extract

1/2 cup IL Fiorello Eureka Lemon Co-Milled Olive Oil

1/4 cup freshly squeezed lemon juice

Method

Preheat the oven to 350 degrees F. Grease a round cake pan. Line the bottom with parchment paper if you do not have a non-stick pan.

Sift together the flour, baking powder, and salt into 1 bowl.

In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients.

With a rubber spatula, fold the olive oil into the batter, making sure it’s all incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.

Chef’s Note: A great topping for this cake are fresh local berries. To give the berries a little extra flavor and sheen, whisk together 2 tablespoons confectioners’ sugar with the juice of one lemon. Chiffonade a couple of mint leaves, and mix lemon mixture, mint, and berries in bowl. Top cake with berries right before serving.

* Greek yogurt makes the cake moist and decadent, and lemon and olive oil keep this cake from being too sweet.

Source: https://ilfiorello.com/recipe/lemon-olive-oil-cake/