Posts by tag: cake

  • Olive Oil Cornmeal Cake with Grapefruit and Fennel

Olive Oil Cornmeal Cake with Grapefruit and Fennel

Posted on January 9, 2017
Category:

So…am I being a total jerk for posting a cake recipe during the second week of January?

If I am, you guys can totally tell me. Be honest.

Well…maybe not too honest. I don’t want my feelings to get hurt.

But here’s the thing: I like cake. I like baking it. I like sharing it with friends. And I like eating it. So I’m going to continue to do those things. Maybe with a little less frequency than I was doing in December. But I’m not going to abandon desserts altogether. Deprivation doesn’t jive well with me. Someone always ends up getting hurt in the end.

Olive Oil Cornmeal Cake with Grapefruit and Fennel | www.floatingkitchen.net

And this Olive Oil Cornmeal Cake with Grapefruit and Fennel is just barely crossing the threshold into the “dessert” category. The cake itself isn’t too terribly sweet. In fact, I’d say it’s definitely leaning more on the cornbread side of the equation than on the cake side of the equation. And if you skip the glaze, it would totally be acceptable to enjoy a slice (or two!) at breakfast or brunch. No one would judge you.

The fennel seeds were a last minute addition, spurred by the all mighty Google machine. When I was researching recipes, I found several sweet cornmeal cake recipes (usually Italian or Brazilian in origin) that used them. And that sounded like a pretty good idea to me. So I gave it a go. And holy moly, it might just be my favorite part of this recipe. So whatever you do, definitely don’t skip the fennel seeds!

Olive Oil Cornmeal Cake with Grapefruit and Fennel | www.floatingkitchen.net

I’m sharing this Olive Oil Cornmeal Cake with Grapefruit and Fennel as part of our monthly seasonal eating round-up organized by Becky from Vintage Mixer. At the start of each month, Becky posts a guide outlining which fruits and vegetables are currently at their peak, along with recipe suggestions for how to use them. You can find her January produce guide here. And then myself and a few other bloggers make new recipes to further highlight those ingredients. Check out the links below to see what everyone has created for the month of January. And follow along with the hashtag #eatseasonal on social media to see even more inspiring seasonal recipes!

Cheers,

Liz

Recipe adapted from Martha Stewart

Olive Oil Cornmeal Cake with Grapefruit and Fennel

Yield: Maks one 8- or 9-inch cake

Olive Oil Cornmeal Cake with Grapefruit and Fennel

Ingredients

  • For the Cake
  • 1/2 cup extra-virgin olive oil, plus more for greasing the pan
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup fresh squeezed grapefruit juice
  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tablespoon fennel seeds
  • 1 tablespoon finely grated grapefruit zest

  • For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed grapefruit juice
  • 1 tsp. finely grated grapefruit zest

Instructions

  1. Pre-heat your oven to 375 degrees. Cut out a round of parchment paper to fit in the bottom of your cake pan. Coat the bottom and sides of your cake pan with a thin layer of olive oil. Then lay the parchment paper-round down in the bottom of the pan. Brush some olive oil on top of the parchment paper-round. Set your prepared pan aside.
  2. In the bowl of your mixer with the whisk attachment, combine the olive oil, eggs, sugar and grapefruit juice. Add the flour, cornmeal, baking powder and salt and mix until the flour is just incorporated. Whisk in the fennel seeds and grapefruit zest.
  3. Pour the cake batter into your prepared pan and smooth the surface. Transfer the pan to your pre-heated oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. Remove the pan from the oven and set it on a wire rack to cool for 20 minutes. Then run a knife around the edge of the cake to help separate it from the sides of the pan and invert the pan onto a plate. Remove and discard the parchment paper from the cake. Then carefully re-invert the cake back onto the wire rack to finish cooling.
  4. While the cake is cooling, combine all of the ingredients for the glaze in a small bowl until smooth.
  5. Pour the glaze over the cooled cake. Slice and serve.
  6. Leftovers can be stored in an airtight container at room temperature for 2 days.
http://www.floatingkitchen.net/olive-oil-cornmeal-cake-with-grapefruit-and-fennel/

January Eat Seasonal Recipes

january-seasonal-recipes

Healthy Tangerine Julius Smoothie by Letty’s Kitchen

Leek and Turnip Soup by Vintage Mixer

Apple Almond Bircher Meusli with Winter Fruits by Simple Bites

Saucy Sweet Potatoes with Coconut Curry and Mint by Healthy Seasonal Recipes

Garlic and Herb Spaghetti Squash Boats by She Likes Food

Peanut Butter Crusted Sweet Potato Fries by JoyFoodSunshine

Raw Brussels Sprouts Salad with Harissa Vinaigrette by Project Domestication

Winter Cauliflower Rice Bowl with Cranberry-Mustard Sauce by Cafe Johnsonia

Meyer Lemon Coconut Panna Cotta by Kitchen Confidante

Maple Orange Teriyaki Salmon Bowls by Flavor the Moments

  • Chocolate Cranberry Pecan Tart {Gluten-Free}

Chocolate Cranberry Pecan Tart {Gluten-Free}

Posted on October 19, 2016
Category:

Disclosure: I’m so happy to be able to give you all a peek into Alternative Baker by Alanna Taylor-Tobin. Thanks for letting me share this beautiful cookbook with you!

Little known fact about me: I spent almost 2 years cooking and baking exclusively gluten-free.

This was back in my California days. And it wasn’t for my own benefit. But for a man that I was with at the time. I was determined to be the “good girlfriend” and make him all the things that he had enjoyed in his younger years, but had to forgo since excluding gluten from his diet. So with the help of the internet and the local hippie-dippy market (which at the time was the best place to find gluten-free products), I armed myself with a pantry full of alternative flours and got to work. I spent endless hours in the kitchen. And we indulged ourselves in all my creations.

But those days are very far away now. That man is gone. And with his exit, so went the dozen bags of flours that had taken up residency in my kitchen. I returned to my usual baking ways (albeit for the occasional use of almond or hazelnut flour in a recipe). And eventually, all the other parts of my life returned to normal as well.

Truth be told, I did enjoy my walk on the gluten-free side of life. Sure, gluten-free baking can intimidating at times. But it can also open up a brand new world of flavors and textures. And recently, I’ve found myself kind of missing that. So with a copy of Alanna Taylor-Tobin’s new cookbook, Alternative Baker, firmly in my hands, I’m taking the plunge again.

Alternative Baker by Alanna Taylor-Tobin | www.floatingkitchen.net

Alanna is one of the sweetest blogging friends that I have. She is soft-spoken, silly, genuine and humble. And I knew I would love her before I even met her in person. Oh and let’s not forget to mention how amazingly talented she is in the kitchen and behind the camera. Like, I want to cry when I look at her beautiful cookbook and blog. It’s just too lovely to even process sometimes.

Boss Babes Fest MSP Retreat | www.floatingkitchen.net

I knew right away when I spotted her recipe for this Chocolate Cranberry Pecan Tart that it would be the first thing I would make from Alternative Baker. I’m a big fan of pecan pie, but sometimes it can be too cloyingly sweet, even for me. Alanna’s recipe, however, hits just the right balance of tart and sweet. With enough chocolate to keep any chocoholic very satisfied. The gluten-free tart dough comes together easily enough. And Alanna gives lots of tips and tricks so you’ll be sure to nail it on your first attempt. This is definitely one dessert to put on your Holiday baking list!

Chocolate Cranberry Pecan Tart {Gluten-Free} | www.floatingkitchen.net

Check out Alanna’s adorable trailer of her cookbook on over on her blog. And pick up a copy of Alternative Baker today!

Cheers,

Liz

Reprinted with minimal adaptations from Alternative Baker. Copyright © 2016, Alanna Taylor-Tobin.

Chocolate Cranberry Pecan Tart {Gluten-Free}

Serves 10-12

Chocolate Cranberry Pecan Tart {Gluten-Free}

Ingredients

  • For the Tart Dough
  • 1/2 cup cocoa powder
  • 1/2 cup almond flour
  • 1/2 cup sweet white rice flour
  • 2 tablespoons tapioca flour
  • 1/4 cup granulated sugar
  • 1/4 plus 1/8 tsp. salt
  • 5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
  • 1 tsp. vanilla extract

  • For the Filling
  • 1 cup raw pecan halves
  • 2 tablespoons sweet white rice flour
  • 1/4 cup plus 2 tablespoons packed dark brown sugar
  • 1/4 tsp. salt
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup roughly chopped dark chocolate
  • 1 cup fresh cranberries, halved

Instructions

  1. Prepare the tart dough. Position a rack in the center of your oven and pre-heat it to 375 degrees. Place a 9-inch round tart pan with a removable bottom on a rimmed baking sheet and set it aside.
  2. In the bowl of your stand mixer with the paddle attachment, mix together the cocoa powder, almond flour, rice flour, tapioca flour, sugar and salt until well combined. Scatter the butter pieces over the top and drizzle with the vanilla extract. Then turn your mixer to medium-low and run it until the dough comes together in clumps and the butter is worked through, about 3-5 minutes.
  3. Dump the crumbs into your tart pan and use your hands to press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. The dough will be about 1/4-inch thick. Prick the bottom of the dough all over with the tines of a fork. Then transfer the pan to your freezer to chill the dough until firm, about 15-30 minutes.
  4. Once chilled, transfer the pan to your pre-heated oven and bake until the crust is firm to the touch, about 18-22 minutes. Remove the pan the from the oven and while the crust is still hot, use the back of a spoon to press down firmly but gently on the bottom and sides of the crust to help it hold together. Set aside.
  5. Prepare the filling. Lower your oven temperature to 325 degrees and position a rack in the lower third of the oven.
  6. Spread the pecans out onto a small rimmed baking sheet and toast them in your pre-heated oven until fragrant, about 10-12 minutes. Remove the pecans from the oven and set them aside to cool. Once cool enough to handle, use your fingers to break the pecan halves up into smaller pieces.
  7. In a large bowl, whisk together the rice flour, brown sugar and salt. Add the eggs and whisk until smooth. Then whisk in the maple syrup and vanilla extract, being careful not to over work the filling. Whisk in the melted butter. Fold in the toasted pecans.
  8. Sprinkle the chopped chocolate over the bottom of your prepared crust. Top with the cranberry halves. Then pour the filling over top, distributing it evenly. Transfer the tart to your pre-heated oven and bake until the sides are gently puffed and the center is still slightly wobbly, about 20-30 minutes.
  9. Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving.
  10. The tart is best when enjoyed the day of baking. Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.
http://www.floatingkitchen.net/chocolate-cranberry-pecan-tart-gluten-free/

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