it’s somehow well into february
2017 has been the slowest & quickest passing of time.
6 years ago,
i met 2 incredible humans.
just over a month ago
we lost an incredible human.
everything else aside,
we have much to celebrate,
and so we will.
orange & olive oil cake
adapted from the splendid table
*note: the recipe calls for the use of a 9″ springfoam pan and a bake for up to 42 min. i grabbed our 8″ pan from the pantry & our oven runs hot so we took it out early and it was just right. a crust forms and it creates a perfect contrast with the soft interior. this is a great accompaniment to morning coffee, 3pm tea or after dinner nosh.
**note: cover well & will keep in fridge for a week.
1 1/2 cups spelt flour
scant 1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
2/3 cup fresh squeezed orange juice (about 2 oranges)
zest of 2 oranges
2/3 cup light olive oil
1/4 cup chopped candied orange peel
powdered sugar, optional, for dusting
preheat oven to 375°F. line an 8″ cake pan with parchment paper. set aside.
in mixing bowl add alllllll the ingredients, except for the powdered sugar, and mix through. (that’s what i did) however, if you want to be correct: dry ingredients first, then add the wet stuff one at a time. mix with a spatula until all the dry streaks are gone.
pour into prepared pan. bake for 38 minutes.
cool for 20 minutes, then flip out of pan onto wire rack to cool completely.
sprinkle with powdered sugar if desired, slice and serve.