Orange, Lemon or Tangerine Olive Oil Cake

This is my basic cake, the one I soak in syrup and I often complement with jam or marmalade as well as with seasonal fruit to create a more elaborate dessert. Costas, who loves desserts, likes to freeze the cake and he cuts thin slices to eat after lunch.

 

 

Instead of grating the fruit to get the fine zest, then juicing it, I pulse whole pieces in the blender — peel and flesh of the lemon, orange or tangerine—to add aroma and tang to the cake.

I bake it either in loaf pans, or in a square, round or rectangular pan. When cooled a bit, I often slice it horizontally and while still warm I douse with the basic lemon syrup I describe in the Yogurt Cake. I sometimes add a layer of jam or marmalade in the middle, and/or a seasonal fruit and nut topping: Confit orange slices, briefly cooked strawberries, an/or almonds or pistachios.

 

 

Traditionally all Greek cakes –called glyka tapsiou (cakes baked in a pan)– the most well known being walnut or almond cake, are served soaked in syrup.  I always splash liberally the cake with my Lemon Liqueur;  you can use Limoncello or any good citrus-flavored liqueur.

 

Makes 2 loaf pans (8-1/2 x 4-1/2 x 2-1/2 inches, or 20 X 10 X 6 cm)

or a 9-inch round or square cake (more…)

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With Strawberries & Cream, or with Chocolate & Almonds

Starting from my Tsoureki —the the sweet, orange-flavored olive-oil-brioche-like dough I used for the Mallorca buns– I halved it and created two, very different festive, spring dessert versions.

For the first –our Easter cake– I used the sweet brioche instead of any other base to make a fresh strawberry treat. The other half of the dough I flattened, sprinkled with chopped semi-sweet chocolate, and ground almonds, then rolled into a loaf, and baked. Had I seen Lior’s Babka I would have cut and twisted the rolled dough to make it more spectacular. (more…)

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Pumpkin, Cranberry, Ginger, and Pistachio Cake

Adapting Julia Moskin’s wonderful All-in-one Holiday Bundt Cake I baked this simpler version using olive oil instead of the butter –as I usually do—and pistachios instead of pecans. I omitted the chopped apple, using a bit more mashed, freshly baked butternut squash.

 

“This holiday recipe comes from the baking expert Dorie Greenspan. She calls it “all-in-one” because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It’s really the perfect dessert for either feast, or any occasion in between,” writes Moskin in her introduction.

 

 

Both our friends, who were with us this past weekend, as well as Costas, who loves all kinds of moist and nutty cakes, agreed that this is a real treat!

It is very easy to make, especially if you bake it in two long cake pans, as I did, instead of the more elaborate but tricky Bundt pan.

No glaze is necessary, but if you happen to have some lemon curd it is a lovely addition!

 

Makes 2 long Cake Pans (more than 12 servings) (more…)

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Apple Cake with Olive oil and Lemon

This moist, fruity cake is based on a recipe for Rustic Tuscan Apple Cake that my friend Val posted in her brilliant site More than Burned Toast.

I tweaked the recipe, substituting olive oil for the butter, and also used my lemon liqueur instead of the amaretto the Tuscan recipe suggests.I made it in a rectangular pan, and as I took it out of the oven I glazed it with some marmalade diluted in more lemon liqueur…

 

For a 10X7 inch (25X18,5 cm) cake (more…)

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