Carrot Cupcakes

I was having a party for Tokio's birthday and asked Chris, in jest, if Tokio, who loves carrots, would like a carrot cake. Chris replied, independently looking at the Smitten Kitchen recipe I was considering, she (he!) would love one! The recipe that follows is loosely based on this recipe. The SK recipe calls for 3 cups of grated carrots but does not specify loose or packed. Unpacked a cup weights approximately 3.9 ounces, packed, 4.9. I give weights for carrots along with flour and sugar.

Per SK suggestion, I did grate the carrots by hand. Planning on having hummus and carrots as an hors d'oeuvre, I saved my knuckles and one end of the carrot to use for carrot sticks.

Preheat oven to 350 degrees F. Line 24 cupcake molds with papers, or butter and flour them. Whisk in a small bowl until well blended: 

      10.5 oz flour

      2 t baking soda

      1/2 t salt (I omit)

      2 t ground cinnamon

      1 t ground ginger

Whisk in a large bowl until well blended: 

       14 oz sugar

       1 1/4 c canola oil

       4 eggs, 1 at a time breaking into a small dish first.

Add flour mixture to the wet mixture and whisk until well blended

\

Add and mix until well blended: 

        12.5 oz grated carrots

        1 c coarsely chopped walnuts 

        1 c raisins.

Distribute batter among the 24 cups. Bake for 14 - 18 minutes or until a small metal skewer inserted into the center of a cupcake comes out clean.

MAPLE CREAM CHEESE FROSTING 

SK does a piped frosting that puts a lot of frosting on each cupcake. I planned on a more modest amount of less sweet frosting and modified the recipe accordingly. Because I cut down on the sugar but not the maple syrup or butter the frosting is not as firm and would probably not lend itself to piping. If you like things on the sweet side you may want to increase the sugar up to 1 1/2 c per the SK proportions. No raw eggs, so taste and adjust accordingly!

 Mix together in a stand mixer or a food processor (my choice):

    12 oz cream cheese, softened 

    6 T unsalted butter, room temperature

    1 c confectioners sugar

    3 T maple syrup

When blended smooth, frost the cooled cupcakes .If desired, decorate with carrot shapes or grated carrots. (If I make some cupcakes with raisins and some without. I put a carrot decoration on top on the ones with raisins.) 

Revised 13 April 2024: reduced sugar

Henry's Chocolate Chip Birthday Cake

When it comes to birthday cakes Henry has a mind of his own.  Well, exccept for his first birthday when he got the default Portland birthday cake, a chocolate cake with raspberry filling and chocolate ganache frosting from Ken's. For his second birthday, Henry requested one of Chris's apple pies, and for his third, Blueberry Cobbler.  His fourth birthday request (hard to believe that was 9 months ago!) was more complicated, he wanted a chocolate chip cake. Not one of the traditional family birthday cakes, hence no recipe. After looking at several recipes on line Alex chose one from Love and Duck Fat. If Henry continues with his current cake request pattern this cake will not be requested again.....but should it be at some much later date, the basics of the recipe, with some modifications, follow:

Make the cake

Preheat oven to 350 degrees F

Butter two 9-inch cake pans. Line pans with parchment paper and butter parchment paper.

Sift together into a medium bowl:

16.9 oz (4c + 2T) flour
2 t baking powder
1 1/2 t baking soda

1 t salt

In the large bowl of an electric mixer, place:

8 oz butter, cut in small chunks
14.1 oz (2 c) sugar

Cream at medium speed until light and fluffy then reduce to low speed and add incrementally:

2 t vanilla extract
4 eggs

When these ingredients are well beaten into the mix, slowly add

2 c buttermilk*

Then continuing on slow speed, gradually add the flour mixture, scraping down the sides of the bowl while adding.  Mix just until the flour is completely blended.  Remove bowl from the mixer stand and fold in by hand:

1 1/2 - 2 c semi-sweet chocolate chips

Divide the batter between the two cake pans and gently tap pans to remove any air bubbles. Bake 35 to 40 minutes or until a small skewer inserted in the cake comes out free of batter. Cake should be golden brown.

Cool in pan for 10-15 minutes then remove to a rack.Cool completely before frosting.

* In lieu of buttermilk, mix 2 T vinegar with enough milk to measure 2 c and let sit five minutes before using.

Make the frosting

In a medium mixing bowl, combine:

6 oz unsweetened chocolate
5 oz butter, cut in small chunks
1 1/2 t vanilla extract

In a heavy saucepan bring to a simmer

1 1/3 c heavy cream
7 oz (1 c) sugar

Reduce heat to low and stir, about 6 minutes until the sugar melts completely and the mixture slightly thickens.

Pour the hot sugar cream mixture on top of the chocolate-butter mixture. Cool to room temperature while stirring occasionally

Put the bowl with the cream -  chocolate mixture inside a larger bowl which has a layer of ice cubes on the bottom. Using a stand or upright mixer, beat the mixture until it is thick and glossy, scraping down to sides of the bowl frequently so that the mixture is fully mixed.

Frost the top of the lower layer then place the second layer on top. Frost the top and the sides of the cake.  Decorate the top as desired with chocolate chips.  Alex placed a circle of chocolate chips around the perimiter with birthday decorations in the center and served the cake on the same wooden plate that had held her and Dan's wedding cake.

Dan's Birthday Pudding Cake

This blog is full of family favorite birthday cakes. Now that Dan is living near us, we finally got a chance to try his childhood, and still favorite, birthday cake.  This is Alex's adaption of Dan's Mom's recipe. The original recipe calls for Kalua instead of some of the milk. Making a cake for a child, Dan's Mom just used milk.  The chocolate - Heath Bar - whipped cream combination is similar to Heath Bar Cake.

Make the cake

Preheat the oven to 350 degrees F.  Butter the bottom of a 9-inch diameter cake pan, cover the bottom with a circle of parchment paper, then butter the top of the paper.

In a small saucepan or double boiler on the stove or a glass cup/bowl in a microwave* melt:

1 1/2 ounces chopped unsweetened chocolate

Using an electric mixer, cream until smooth:

4 T (one-half stick) unsalted butter, softened

Then gradually add and beat until light and fluffy:

1/2 c sugar

Beat in;

1 egg yolk

Then add

1/2 t vanilla extract

Add the melted chocolate.  Mix well then, to be ready to whip the egg whites in optimum time, remove the wisk from the electric mixture and wash throughly being sure to remove all traces of oil. If the chocolate mixture is in the only mixing bowl that works with the mixer, transfer this mixture to another bowl and wash the mixing bowl well.  In a small bowl combine:

1 cup (4.5 oz) all-purpose flour
1 t baking powder
1/4 t baking soda
1/4 t salt

Add the dry mix to the chocolate mix by hand a little at a time, alternating with:

1/2 c plus 2 T milk

Stir just until smooth.

Beat until it holds soft peaks:

1 egg white

Then fold gently but throughly into the batter using a spatula.  Pour mixture into the prepared cake pan and bake for approximately 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool.

Make the pudding

Heat in a double boiler (saucepan or microwave)*

2 oz chopped unsweetened chocolate

In a small saucepan combine:

1/2 c sugar
3 T cornstarch
pinch of salt

Mix together
2 1/2 c whole milk
3 eggs

Stir this mixture into the dry mixture over medium heat. Wisk to eliminate lumps then stir constantly until the mixture thickens, about 10 minutes. Add meltled chocolate and

2 T unsalted butter, softened
1 t vanilla extract

Cool.

Make the pudding cake

Cut the cooled cake into 1 inch chunks.

In a glass bowl, approximately 8 inches in diameter. layer the cake cubes and the pudding.

Top with

whipped cream
crushed Heath Bars

And birthday candles!

* If using a sauce pan, cook over low heat, stirring frequently. If using a double boiler cook over hot, not boiling water, stirring occasionally.  If melting chocolate in a microwave, use high power but in very short intervals 10-15 seconds, stirring after each interval.  This is the easiest way to melt the chocolate but requires diligence to prevent chocolate from burning.

Reviewed 5/11/17

About Linzertorte/Linzer Torte

For many years I had thought of Linzertorte as the almond crust, raspberry preserve filled torte I make for holidays and Chris's birthday. Then, when Chris made a Cranberry Linzertorte for Thanksgiving and I noticed variances in ingredients and technique, I began to think of Linzertorte in general.

My first stop was Kaffeehaus by Rick Rodgers, an excellent source of classic Austro-Hungarian pastry recipes, including the Sachertorte.  The Sachertorte and Linzertorte are two of Austria's most famous desserts, the latter named for the city of Linz. Rodgers writes,

"The exact origin of the Torte is not known.... The first printed recipe dates to 1719, and it contains the flour, almonds, sugar, egg yolks, and lemon zest that can still be found in today's version. During the Biedermeier period [~1815-1848], the Linzertorte was popularized by the Linz baker Johann Konrad Vogel, who boasted unconvincingly that he was its inventor"*

Rodgers goes on to describe what he considers the three essential variations of this torte, "The first two are based on a short crust dough, in which the butter is cut into the dry ingredients. 'White' Linzertorte is made from blanched almonds. Cocoa (or chocolate) and toasted hazelnuts (or unskinned almonds) give 'Brown' Linzertorte a darker color and deeper flavor. 'Creamed' Linzertorte... uses the same ingredients, but the butter is creamed, making the dough soft enough to pipe the lattice pattern on the torte, sometimes almost completely covering the preserves."*

When it comes to filling, Rogers states in Austria "the dough is usually filled with black currant preserves (raspberry preserves are used only in other countries like America, where they are cheaper than currant), but even that isn't a constant and changes from baker to baker."*

Rogers includes a recipe for Brown Linzertorte* which calls for a dough made with
toasted and peeled hazelnuts ( 7 oz), 1 T cocoa , zest of 1 lemon, 1/2 t ground cinnamon, 1/8 t ground cloves,1/4 t salt and 1 T lemon juice along with the flour (1 1/2 c), sugar (1 c), butter (14 T ) and 2 egg yolks. He uses a nine-inch spring form pan, lined with buttered parchment paper, He divides the dough into two discs, wraps the discs in plastic wrap and  and referigerates until firm, at least an hour and up to overnight. The dough (one disc) is pressed into the bottom of the pan and up 1 inch on the sides,  about 1/4 inch thick overall. The shell is brushed with beaten egg white and cooked for about 15 minutes at 350 degrees F.  The recipe calls for a filling of  1 c of black current, red current or seedless raspberry preserves. The dough for the lattice is rolled and cut with scraps used to form a ridge around the perimeter of the torte.  The lattice is brushed with a mixture of one egg yolk and 1 T milk. He garnishes the torte with 3 T of sliced almonds before baking.

The Cook's Cache recipe, adapted from the New York times recipe must also be considered a brown torte as it calls for almonds with skins, but not toasted.  It also calls for a springform pan which I line with buttered parchment paper but does not call for pre baking  the shell. The filling is 1/3 (NY Times) - 2/3 cup (my adaption)  raspeberry preserves, preferably with seeds and the lattice is individually rolled ropes not cut strips (see photos).  The lattice is brushed with beaten egg white before baking.


The Silver Palate Cookbook  Linzertorte recipe**  is a "white Linzertorte" made with blanched unroasted almonds as well as a "creamed Linzertorte" directing the maker to "squeeze out a lattice crust on top."  The pan of choice is a 9-inch false-bottom tart pan, unlined, and the preserve, raspberry. (2/3 cup)

In How to Cook Everything, Mark Bittman's Linzer Torte recipe*** calls for blanched, toasted almonds and an  8- or 9-inch tart pan.  The dough is rolled and prebaked then filled with raspberry preserves (1 1/2 cups).  He gives good directions for making a lattice using rolled dough.

I once, pre-blog, so no photos, made a Linzertorte using the recipe from  Cold Weather Cooking. Sarah Leah Chase's Chocolate and Apricot Linzertorte recipe**** called for lightly roasted and skinned hazelnuts and cocoa in the crust and an  apricot filling (made with apricot preserves, dried apricots, orange juice and Grand Marnier). Replacing "our" traditional almond crust and raspberry filling with a chocolate crust and apricot filling was considered heresy by my family. However, it definately falls within the parameters of a Linzertorte. For the record, the recipe calls for an 11-inch tart pan with a removable bottom, pre baking the bottom shell, rolling the dough for the lattice and brushing the top before baking with beaten egg whites.

The Joy of Cooking Linzertorte recipe***** calls for unblanced almonds and a good quality raspberry jam, preserves or apple butter.  It is a creamed Linzertorte with the lattice made by forcing the dough through a pastry tube. Only pan instructions are to use an  [9-inch] ovenproof dish.

Unable to find a recipe for Linzertorte in The Smitten Kitchen Cookbook, I went to Deb Perelman's blog where I did find a recipe for linzer torte . This recipe is in fact a double quantity recipe making 2 9"-inch round, 2 8-inch square or one 9-inch by 13-inch torte. The rectangular tortes are cut into bars not wedges.  Ms. Perleman uses walnuts and a raspberry jam plus breadcrumb/panko filling (1 cup jam/torte), rolls the lattice, brushes the top before baking with a mixture of egg yolk and water and tops with slivered almonds before baking.

And now back to the Cranberry Linzertorte that started this whole discourse.  This recipe calls for roasted almonds and hazelnuts, the latter skinned after roasing and a cranberry filling (with orange jiuce and orange zest).  It calls for a tart pan with removable bottom and lattice made from rolled dough.






The takeaway for the recipes I reviewed:  Linzertorte (or less frequently used "linzer torte") can be made with a variety of nuts, roasted or not roasted, skinned or not skinned and filled with a variety and varying quantity (1/3 cup to ~ 1 1/2 cups) of preserves.  Pans with removable bottoms are preferred and a tart pan is most frequently used . Bottom crusts are sometimes pre-baked and the lattice most often cut from rolled dough.  The top is sometimes brushed with beaten egg white or beaten egg yolk and water before baking.  The Linzertorte recipe I use is an outlier being the only recipe  that uses individually rolled pieces for the lattice, I am going to try rolling the lattice next time.  I am also going to try using a tart pan with a removable bottom instead of a spring form pan.

* Pages 54, 54, 54, 52-53
** Pages 302-302, 1982 edition
*** Pages 700-701, 1998 edition
**** Pages 176-177, 1990 edition
***** Page 604, 1964 edition

Reviewed 9/21/2017







"

Lemon Poppy Seed Olive Oil Cake

This is another recipe that finds its inspiration from the Smitten Kitchen Cookbook.  However, while Ms. Perelman leaves the lemon cake for the "grapefruit olive oil pound cake" *, I return to the lemon cake and add poppy seeds. Orange Poppy Seed Bundt Cake has been a long time favorite in our family and a few years ago I started making a a zero cholesterol Orange Poppy Seed Olive Oil Cake.  But in the height of strawberry season I wanted an accompaniment other than shortcake and whipped cream to go with the berries. The orange cake seemed a bit too sweet. The grapefruit cake promised the tartness I was seeking but it was not grapefruit season, lemon it seemed would be perfect. So taking Ms. Pearlman's recipe as a starter, I used lemon zest and juice instead of grapefruit zest and juice, granulated sugar rather than half granulated and half raw or turbinado (1/2 c each), and an "egg product" instead of eggs, and skipped the glaze... the strawberries would bring enough added sweetness.  The Smitten Kitchen recipe calls for buttermilk or plain yogurt.  I have made this cake with both plain yogurt and buttermilk equivalent  (mix 1/3 c - 1 t milk and 1 t plain vinegar, let sit for five minutes).  The choice of a loaf pan, which gives the cake a nice volume, is a good one .

Butter and flour a 9 by 5 inch loaf pan.

Preheat oven to 350 degrees F.

In a large bowl rub together with your fingers:

2 T lemon zest
6.90 oz (~ 7/8 c) granulated sugar
Whisk in:
1/2 c olive oil
1/2 c "egg product" or 2 eggs

In a smaller bowl combine:

6.70 oz (~1 1/2 c) all purpose flour
1 t baking powder
1/4 t baking soda

1/2 t salt (I usually omit)

In a measuring cup, combine:

2 T lemon juice
1/3 c buttermilk (see note above) or plain yogurt

A little at a time, alternately add the flour and lemon juice mixtures to the oil and sugar mixture.

Add

1/3 c poppy seeds

Mix well then pour batter into the prepared loaf pan and smooth top to even.
Cook about 50 minutes or until a small skewer inserted into the cake comes out clean.

Let cake cool for 10 minutes, then remove from pan and brush with lemon syrup:

Combine and cook over low heat until sugar dissolves:
2 T granulated sugar
1/4 c lemon juice

(Note: Perelman uses 2 T sugar and 1/3 c juice and pricks holes over the top of the cake so that syrup will be more absorbed by the cake).

Let the cake cool completely while it absorbs the syrup.


After the cake has cooled Perelman adds a glaze made from combining and whisking until smooth:

1 c (4.2 oz) confectioners' sugar
2 T grapefruit [lemon] juice
Pinch of salt

The glaze is poured over the cake and drizzled decoratively down the sides.

* Pages 241-243


January 2015: VARIATION: ORANGE POPPY SEED CAKE

This variation makes the third orange poppy seed cake in my repertoire. Orange Poppy Seed Bundt Cake is still my favorite, but is a special occasion cake given its high butter content.  I like this olive oil variation equal to or perhaps even better than Orange Olive Oil Poppy Seed Cake.

Reduce the sugar to 6.6 oz
Increase the flour to 7.0 ounces

Instead of lemon, use zest of one orange
Instead of buttermilk and lemon juice, use juice of 1 orange and add enough buttermilk/milk/orange juice so liquid equals 1/3 c plus 2 T.

Add 1/2 t vanilla

Follow direction given above, then cover with orange glaze:

2 T orange juice
2 T sugar

I served this a few nights ago with a choice of a scoop of vanilla ice cream or vanilla non-fat frozen yogurt, both topped with orange fused olive oil and rosemary.

Revised 5/11/17  REVISED 1/8/22

Vegan Flourless Chocolate Torte

This is another great recipe from Terry Romero's Vegan Eats World, made without flour or eggs, only oil for the pan and with the protein of 12 ounces of tofu. Ed still prefers, Chocolate Chipolte - Olive Oil Cake, but I like this even better.  Ms. Romero seasons her Ethopian Chocolate Flourless Torte with 1/2 teaspoon ground Berbere Spice Blend.  Rather than add another packet of spice to my drawer, I used a variation of her Mexican option.*  Not only is this torte very good, it is also very easy to make!

Coat the bottom of an 8-inch spring-form pan with olive oil (or butter if not vegan), line with parchment paper and oil/butter paper. (Romero's recipe calls for "an 8-inch round baking pan with a round of parchment paper...." **)

Preheat oven to 350 degrees F

 In a food processor blend until ground:

2/3 c almonds or hazelnuts (Romero uses "1/2 cup [pre] ground almonds or hazelnuts")

Then add :

2/3 c bittersweet chocolate chips, melted ***
1/2 c unsweetened cocoa powder
12 oz. extra firm silken tofu (Mori Nu recommended*****)
3/4 c sugar
2 T cornstarch
1 t pure vanilla extract
1/2 t almond extract
2 t ground cinnamon
1/2 t chipolte chili powder

Mix until completely blended and smooth, then using a spatula put the batter into the pan and smooth the top.  Bake for 45 minutes or until the top feels firm. Remove to a wire rack and cool for 15 minutes. Unhinge the pan, lift out the torte, remove the parchment paper. Serve either as lifted from pan or per Ms. Romero's recipe, inverted with cocoa powder sifted over the top. Ms. Romero recommends serving slightly warm. using microwave, if necessary, to reheat. I usually sertve at room temperature. Strawberries, raspberries or pomegranates are a nice garnish.

"For best presentation, place the torte on a serving plate that's perfectly flat. Even a slightly curved dinner plate will create a depression in the center of this slender cake." ****

I often serve cake as lifted from the pan, at room temperature topped with a drizzle of melted dark chocolate.

*1 additional t cinnamon [for a total of 2 1/2 t] and 1/2 teaspoon Mexican chile powder, ancho chile powder or cayenne pepper.[I use a bit less cinnamon.]

** If not using a spring-form pan, remove as follows: "Run a knife around the edges of the torte, place a serving dish on top of the pan, and invert the cake pan.  Tap the bottom of the pan a few times to release the torte, lift the pan and peel off the parchment paper." page 341

*** Romero uses semisweet. Her recipe calls for adding melted chocolate after all other ingredients have been mixed and gives  instructions for melting chocolate as follows:  "the easiest and fastest way is to pour the chips into a glass bowl and microwave on high for 1 minute to melt some of the chips. Move the half-melted chips around with a rubber spatula, then return to the microwave for 40 seconds and stir again until all of the chips are melted; if necessary microwave for another 20 to 30 seconds until all of the chips are soft and easy to stir." page 340 (I check more frequently to be sure chocolate does not burn.)

**** Page 340.

***** May 2017:  When I first started making this torte, I always used the Mori Nu silken tofu.  Then I was no longer able to find the Mori Nu in the Whole Foods refrigerated section (with other tofu). I recently discovered that Mori Nu tofu, which is packaged in anaseptic package which does not require refrigeration, is now stocked in the baking section.  Meanwhile,  I  made this several times using Nasoya tofu which comes in a 16 oz, instead of Mori Nu's 12 oz. container.  After dealing a few times with 4 ounces of left over tofu, I revised the recipe to use the full 16 ounces:

7/8 c almonds or hazelnuts
7/8 c bittersweet chocolate chips, melted
2/3 c unsweetened cocoa powder
16 oz.Nasoya silken tofu
1 c sugar
2 T + 2 t cornstarch
1 1/3 t pure vanilla extract
2/3 t almond extract
2 2/3 t ground cinnamon
2/3 t  chipolte chili powder

Cook for 50 minutes and then test center with a toothpick.  Return to oven if necessary until toothpick comes out clean.

Reviewed 10/1/2017

Spicy Gingerbread

Recently when travelling in Colorado, Ed ordered Warm Apples and Gingerbread with Calvados Sabayon. Not a fan of gingerbread myself, I never realized Ed liked gingerbread. Later that week, as house guests in Boulder, we were served a gingerbread that even I liked.  I found the recipe in Molly Katzen's Enchanted Broccoli Forest and decided to makes this for the Christmas holiday instead of the Molasses Cookies/Gingersnaps, which have not been terribly popular in recent years.  I pretty much followed the recipe but used 6 T of olive oil in lieu of butter or canola oil.

Preheat oven to 350 degrees F. Grease an 8-inch square pan.


In a small skillet melt:


6 T butter or canola oil [or 6 T olive oil]


Add and saute together over medium heat for about 3 minutes, or until fragrant:


3 T grated fresh ginger


Combine in  a small mixing bowl, and beat at high speed with an electric mixer for 2 to 3 minutes:


1/2 c light-colored honey
1/2 c light [I use dark] molasses



Add the ginger mixture and beat for one minute more.  Whisk in:


3/4 c firm yogurt
1 egg [I used 1/4 c "egg product"]


Beat at high speed for an additional minute then set aside.  Sift* into a large mixing bowl:


2 c [8.1 oz] flour
1 1/2 t baking soda
1/4 t salt
1 t dry mustard
1/2 t ground cloves or allspice [I used ground cloves]
1/2 t cinnamon
1/4 t [ground] nutmeg


Make a well in the center and pour in the wet mixture.  Mix with a few decisive strokes until throughly combined.


Spread into the prepared pan. Bake 30-35 minutes, or until the top surface is springy to the touch [and a small skewer or broom straw inserted into the middle of the gingerbread comes out clean].  Cool at least 15 minutes before slicing.  Good with vanilla or ginger frozen yogurt or ice cream or whipped cream.


* This time around I put all this stuff through my sifter and then had to clean the sifter. Not easy. Decided the better option is to weigh the flour to get sifted flour equivalent, then just add the spices which aren't "lumpy" anyway.

Reviewed 5/11/17

Almond Olive Oil Cake

When Ed and I were in San Francisco last week we were served a delicious almond cake with raspberry coulis  When I told our hostess how much I enjoyed it, she told me the recipe was from Chez Panisse. She also told me it contained a lot of eggs and butter :-(   Another very special occasion cake.

Soon after,  Casa Moro, requested from the library upon our return from the Alpujarras, arrived, and I found Pastel de Almendras - Almond Cake from which I loosely adapted this recipe.  I used half white and half dark brown sugar, instead of light brown;"egg product" instead of eggs, and added 1/2 t almond extract.  Perhaps, because I did not use real eggs, the cake was not as light as I hoped it might be so I subsequently added 1 t baking powder.  This did not make any appreciable difference.  I'm waiting for a special occasion to use real eggs. Meanwhile, this recipe makes a dense but very good cake.

In their preface to the recipe the authors write: "We find many Spanish puddings very sweet, but we could not finish this chapter without some kind of almond cake.  This one is very simple, but delicious and is made by Hilde ... who lives above our village [in the Alpujarras].  She prepares her almonds by soaking them in boiling water until the skins loosen and can be easily popped off. Almonds prepared this way do have a better flavor, which is preferable for this cake, though not essential."

Line a 9 inch spring-form pan with a piece of parchment paper buttered on both sides. 

Preheat the oven to 350 degrees F.

In a food processor, using the steel blade chop, adding a third at a time so some almonds are ground fine, some medium and some coarse for bite and texture:

7.2 oz blanched almonds

Remove from processor bowl and set aside.  Wipe processor bowl clean and place in bowl with mixing blade:

1/2 c + 2 T extra virgin olive oil
1 c "egg product" (for lighter cake use 4 medium eggs - I do this for company/special occasions)*
2.9 oz dark brown sugar
2.9 oz white sugar
1/2 t almond extract (optional)

Beat until mixture is pale and fluffy and bubbles form, about 5-7 minutes.  The Casa Moro authors comment, speaking, however, of real eggs, "This whisking is important as it beats air into the mixture and makes it light." Then gently fold in (taking care not to knock out any air) all but 2 handfuls of the almonds (First time I did not reserve any almonds (top 2 photos); I now mix in 5 oz and reserve 2 oz) and

3.6 oz white flour, sifted.

Pour into the prepared pan, sprinkle with the remaining almonds and cook for 20 minutes or until the cake is firm and golden brown. Remove and cool on a rack. 


I like this served with fresh figs, pomegranate seeds, rosemary and thyme. 

*November 2011 Update:

A dinner party last night gave me the occasion to try this recipe with real eggs.  The cake was delicious, a bit higher and lighter, not appreciably better than the cakes I made with "egg product", but enough so I will now use eggs for special occasions. I served it with vanilla frozen yogurt topped with a few drops of Aromas Olive Oil and Orange I had gotten at La Oliva in Granada and garnished with figs.












Reviewed 5/11/17

Orange Poppy Seed Olive Oil Cake

Orange Poppy Seed Bundt Cake is one of my favorites. Interestingly it has never achieved "Birthday Cake Status" in our household but everybody loves it.  I was recently thinking a slice of this cake would be a yummy accompaniment to the fresh peaches now in season.   Then I thought of the stick of butter the recipe calls for :-(  But then I though of my recent success with Chipotle Chocolate - Olive Oil Cake :-) The following recipe draws from these two recipes plus some technique commentary from On Food and Cooking.*


Line a 9 inch form pan with a piece of wax or parchment paper buttered on both sides. Preheat the oven to 350 degrees F.

Combine and mix well with an electric hand or stand mixer:

1/4 c + 1T olive oil **
5.5 oz sugar

When well mixed, gradually beat in:

1/2 c "egg product" (or 2 eggs)
1/2 t vanilla
3/4 c - 1 T orange juice ***
Zest of one orange (optional)

Then add together and mix:


6.0 oz flour**
1 1/2 t baking powder
1/2 t baking soda

Finally, mix in by hand:


1/3 c poppy seeds

Before adding the poppy seeds, I often transfer the batter from the blender into the bowl in which I weighed the dry ingredients.  This makes it much easier to capture the most poppy seeds.




Pour the batter into the prepared pan and bake at 350 degrees F for 30 to 35 minutes or until a small skewer or broom straw comes out clean when inserted into the center of the cake.  The resultant cake is quite dense with a crisp crust quite similar to the Orange Poppy Seed Bundt Cake. I am working to lighten it a bit*** but notice many olive oil cakes are described as "dense" and some recipes use the technique of adding stiffly beaten egg whites (which would defeat my zero cholesterol goal) to lighten the cake.  I like it with the Orange Glaze (top piece in photo to right), but it is also good and less sweet without the glaze.

OPTIONAL: ORANGE GLAZE

(photo, left: glazed cake with vanilla frozen non-fat yogurt, orange olive oil and rosemary)


When the cake has cooled, using a long toothpick or small metal skewer prick holes in it 1/2 inches apart and brush the following glaze evenly over the top and around the sides. 


In a small sauce pan, combine:


2 T orange juice
2 T sugar


Simmer gently for 3 to 5 minutes, stirring occasionally, until a light syrup forms.

* pages 555-559

** 21 August Revision:  The current recipe has less olive oil and more orange juice resulting in a lighter, less dense cake (photo at left) than the cake made with the previous recipe which called for 1/2 c olive oil and 1/2 c orange juice.






Reviewed 5/11/17

Chipotle Chocolate - Olive Oil Cake

It suddenly hit me a few days ago when I was having chipotle chocolate cake at Bergamot:  The combination of chili and chocolate is one of my favorite (read comfort) foods.  Although I love all of the Moonstruck truffles that Alex,Dan and Henry give me, I always save the Ocumarian Truffle for last. So why don't I cook with this combination?

Here is a first in what I hope will be many chili-chocolate recipes. While the cake at the Bergamot was good, I'm sure it was loaded with butter and eggs. When we ate at Six 89 (Carbondale, CO, now closed) in February, I had my first piece of olive oil cake; this recipe takes the olive oil concept and makes a healthier, spicier version of Asian Five Spice Cake.

Line a  9 inch spring form pan with a piece of parchment paper, buttered on both sides.
Preheat the oven to 350 degrees F and put some water on to boil.

Sift together:

7/8 c flour (4.45 oz.)
7/8 c sugar (5.55 oz.)
1/2 c unsweetened baking* cocoa (2.40 oz)
3/4 t baking powder
3/4 t baking soda

1/2 t - 1 t chipotle chili powder and 1/4 t - 1/2 t cinnamon (I used to use more chili, maybe the chili is hotter but I now find 1/2 t chili powder and 1/4 t cinnamon is a good balance) 

Optional: 2 t Asian five spice powder  (Asian spice powder varies depending on the blend of spices. I use Frontier brand (cinnamon. fennel, cloves, star anise, white pepper - not very spicy).  A typical (Asian market) five spice powder would more likely contain Sichuan pepper and be spicier/hotter. Adjust amount and additional chipotle accordingly. For a clearer chili - chocolate cake omit these spices.

Mix together well then add to the dry mixture:

1 egg (or 1/4 c "egg product" )
1/4 c + 1 T olive oil
1/2 c orange juice (or 1/2 c skim milk)

1/2 t almond extract

Mix well by hand (my choice) or using a food processor or an electric mixer, and then add, a few tablespoons at a time, mixing after each addition:

1/2 c boiling water

Mix well until the batter is smooth and glossy.

Pour the batter into the pan and bake at 350 degrees F for 35-40 minutes or until a small skewer or broom straw inseerted in the middle of the cake comes out clean.

Let cool in pan then run knife around edges, open spring form and remove cake.  Remove paper from bottom.

Dust either the whole cake or individual pieces with:

Powdered sugar

Embellishment options are limitless. Bergamot topped their chocolate chipotle cake with caramelized banana ice cream, (made on site, very light) marshmallows, and peanuts.

The first night I topped the first quarter with Chocolate Drizzle garnished with raspberries.

Next night, I topped the second quarter with mangoes and Chocolate Drizzle.

Tonight I cut the third quarter in two pieces and sliced each piece in half horizontally. I put sliced, mashed strawberries that I had frozen last June mixed with a teaspoon of finely chopped cilantro between the two layers and made Strawberry Chocolate Chipotle Cake. This was definitely a case of save the best for (almost) last. I am thawing more strawberries for tomorrow night....





*Use cocoa powder that is not "Dutched" or alkalized. "Some recipes rely on acidic natural cocoa to react with baking soda and generate leavening carbon dioxide.  If the same recipe is made with an alkalized cocoa, the reaction won't take place, no carbon dioxide will be generated and the taste will be alkaline and soapy." (page 706, On Food and Cooking by Harold McGee)

June 2015: Birthday Cake!  Top is covered with "drizzled" melted chocoalte and cake is surrounded by the first pick of local strawberries.

January 2025: For the last few Halloweens, our house has been the last for Henry and Caroline and they (with parents) have joined us for dinner. Dessert is "Spider Cake" - this cake with a chocolate web and spider (ring) in the middle.

June 2025: Started to do another drizzle topping then decided to spread the glaze over the whole top. Worked well - another option.

Reviewed 5/11/17

Revised 1/5/2025 added ingredients and photo

Revised 6/1/2025  technique details, quantity adjustment, photo