Wednesday, July 31, 2013

pecan, olive oil plum cake

I made this cake last night and it was delicious!  This cake has the perfect sweetness- not too much, not too little.  I am thinking olive oil and ground up pecans need to go in every cake from here on out.

Pecan, Olive Oil Plum Cake

1 cup all purpose flour
1 cup untoasted pecans
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup olive oil
1/2 cup milk
1 tsp vanilla extract
3-4 plums
2-3 tsp coarse sugar, for topping

Preheat oven to 350F. Lightly grease a 9-inch springform pan (or round cake pan).
In the bowl of a food processor (I used my Blendtec), combine flour, pecans (or walnuts), sugar, baking powder and salt. Whizz until pecans are very finely ground. This can be done in a large bowl if you are working with pre-ground pecan meal/flour. 
Add eggs, olive oil, milk and vanilla extract to the food processor and whizz until all dry ingredients are incorporated and batter is uniform. Pour into prepared pan. 
Halve the plums and remove the pits, leaving the skin on. Arrange the plums cut-side up around the outer edge of the cake, placing remaining plum halves in the center (eg: 6 around the outside, 2 in the center). Sprinkle cake and plums with 2-3 tsp coarse sugar. 
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cake can be served while it is still slightly warm or when completely cooled.

Monday, July 1, 2013

recipe: Peaches n' cream crêpes


1 cup flour
pinch of salt
1/4 cup sugar
1 egg
1/2 tsp vanilla
1 cup milk
2 TB olive oil

Combine dry ingredients.  Slowly add milk.  Add in egg, vanilla and oil.
Cook in (a little over) medium heated pan for 1 minute per side.
Makes 5 crêpes.

This time I added fresh diced peaches, heavy whipped cream and powdered sugar.