A lemony treat for springtime celebration.
The vernal equinox marks the beginning of the spring season in the Northern Hemisphere. March is an in-between month; we see warm, sunny days followed by late-season blizzards- but we have earlier sunrises, later sunsets, softer winds, and the beginning of a few spring ephemerals popping their heads out of the ground.
It’s the perfect month to still relish in cozy nights by the woodfire, but a good time to start taking inventory of the changes ahead. This is a special time to plant seeds (both physically and metaphorically) of what you would like to see grow and blossom in the coming months.
Vegan, gluten-free, and refined sugar-free, this cake is just the thing for an afternoon treat, with a fresh pot of tea and some sunshine streaming through the window as we await the arrival of spring.
olive oil cake:
- 3/4 C almond flour
- 1/2 almond meal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 C honey
- 2 flax eggs, or 2 large eggs if you prefer.
- 1/4 C + 1 Tbsp olive oil
- 3 tsp orange
- 2 tsp lemon zest
- 3 kumquats minced
- 1/2 tsp vanilla
- 1/4 C freshly squeezed orange juice
- 2 tbsp fresh lemon juice
In a standup mixer or bowl, mix the flax eggs, honey, olive oil, orange juice, citrus zest, minced kumquats, and vanilla. Stir in the flour and almond meal, baking powder, baking soda, and salt. Making sure to mix well.
Pour batter into a pre-oiled cake pan or springform pan- cupcakes or bread dishes would also work well here.
Preheat oven to 350. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Vanilla Honey Butter
Velvety heaven in frosting form with a slight hint of bitter citrus.
Cream the butter and honey together until well mixed and creamy, stir in the vanilla and refrigerate while the cake is baking.
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