Text 27221, 106 rader
Skriven 2015-05-20 17:52:26 av Janis Kracht (1:261/38.0)
  Kommentar till text 27165 av Dave Drum (1:18/200.0)
Ärende: GF Olive Oil cake, was:Cauliflower Ears Pizza
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Hi Dave,

>> I always stock both olive oil and a good, fruity EVOO.

>> Yes, same here.  I also love to use EVOO when I make olive oil cake..

> Never done an oliver oyl cake. Hmmmmmmmmmm


This is a great gluten free one so it's kind on the calories, etc:

===Gluten-Free Lemon Olive Oil Cake===
http://www.acalculatedwhisk.com/2014/04/lemon-olive-oil-cake.html

 Yield: 10-12 servings
 Prep time: 15 minutes, plus 1-2 hours for soaking cashews
 Bake time: 20-30 minutes

Ingredients:

For the cake:

2 and 1/2 cups almond flour, lightly packed 3/4 cup tapioca starch
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
1/3 cup extra virgin olive oil
1/4 cup lemon juice*
1 teaspoon vanilla
3 eggs
1 tablespoon lemon zest*

For the glaze:

3 tablespoons lemon juice
1/4 cup honey
1/2 cup cashews, soaked in water for 1-2 hours and drained 1/2 teaspoon vanilla
Pinch of salt
1 tablespoon lemon zest
2-3 tablespoons water (or more as needed)

Preheat the oven to 350, and thoroughly grease a large (12-cup capacity) bundt
pan with olive oil.  Place the pan on a baking sheet.

To make the cake, whisk together the almond flour, tapioca starch, baking soda,
and salt in a large bowl.  Whisk together all the wet ingredients and the lemon
zest in a medium bowl or two-cup measuring cup.  Add the wet ingredients to the
dry, and stir until well-combined.  Transfer the batter to the prepared pan,
and put the pan (along with the baking sheet that's underneath it--this is just
for ease of transport) in the oven.  Bake for 20-30 minutes, until the middle
is set and a toothpick comes out almost clean (a few small crumbs are okay, but
no goo).  Cool for about 30 minutes in the pan, then carefully run a thin knife
around the inner and outer edges of the cake to loosen it.  You can try to
invert it onto a plate at this point if it seems loose, but it might need a
little bit more cajoling.  If it does, place it in the freezer for 30-40
minutes, then dip the bottom of the pan into a bowl of very hot water for about
30 seconds.  Invert the cake onto a plate, and it should slide right out.

To make the glaze, combine all ingredients in your blender, or in a large bowl
if you plan to use an immersion blender.  Process until smooth, adding water as
necessary to achieve a pourable consistency.  Drizzle the glaze over the cooled
cake (I transferred my glaze to a ziptop bag, snipped off a corner, and
drizzled it on from the bag).  Slice and serve!
===

>> This is a good site for ideas on what to check when you buy
>> olive oil: http://www.realsimple.com/food-recipes/shopping-
>> storing/more-shopping-storing/olive-oil-buying-checklist

> Thanks - I'll check it out. Annnnnd I e-mailed myself a copy of the list.

I try some of the spanish olive oils now and again, but that list really helped
with the disappointment factor <g>.  And when I'm lazy, I grab a tin of
Bertolli <grin>  At least the company seems consistent. :)

>> One of my favourite quick, semi-light suppers is a nice pesto over pasta.
>> Quick, easy and sorta artsy-fartsy. Especially when I beat the critters
>> to the fresh basil.
>> The cold snap we had here a few days ago all but devastated
>> my large (it was once anyway) basil plant.. I'm hoping it
>> recovers... if not at least it's early and I can plant more
>> :)

> Basil is very hardy. You should be all right unless it was frozen solid.

Hmm.. how do I describle the destruction I saw out there Lol.. Originally there
were sevral huge, wide top leaves, looked great when I bought it at the
gardening center.. after the chill, they were grey and crumpled.. so I'm
guessing -bad- dip that night... we're supposed to get another bad dip on
Friday I believe, but this time I'll be ready.. sheets in hand to cover the
basil and tomato plants <grin> Friday night it's supposed to drop to 31F (not
fair!  It was just 85F here yesterday Lol).

> I have a couple kitty litter buckets that I have basil (in one) and parsley
> (the other) growing. I've also planted mint - which should spread, choke out
>the dandy lions and other crap in my little yard. And certainly will smell nic
> when I mow the yard.

That is a nice idea :) Right now my spices are in an earthbox, but I could move
some to the lawn.

Take care,
Janis

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