Hey Dear friends,
It's been quite the stressful week with the election. How are you holding up?
I have to admit I've been quite up and down, but staying off constant checks of social media and news has helped me stay grounded. I mean... although I've been refreshing my page for election updates for a solid hour, but when the needles still hadn't turned I decided THAT it was probably time to go back to being sensible. Mayne to bake out my control instead.
I'm excited to share with you that I developed a few recipes for Hayden Flour mills, they are a local flour company here in Arizona, specializing in their ancient grain methods. They have some unique flours with a solid bite to them. My favorite is the polenta flour. Which baking in a cake with olive oil has all the rustic Italian flavors I'm drawn too, making it feel oh so comforting in this stressful time we are in. Strawberries are a bit out of season now, but you could simply swap for a Jam on top, or sugar soaked blackberries.
I hope you are well friends, remember to take deep breaths, eat ALL the cake, and get some extra rest. Cheers until next time, xo
Nicole
POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES
MAKES TWO 9-INCH CAKES
INGREDIENTS:
- 1 cup olive oil
- ¾ cup coconut milk, plus ½ Tbsp ACV mixed in
- 1 ½ Tbsp Vanilla
- 1 ½ cups granulated sugar
- Zest of 2 lemons over the mixing bowl
- 2 tsp fresh grated ginger over mixing bowl
- 6 large eggs
- 1 ⅔ cup polenta flour
- 4 ½ cup almond flour
- 2 ½ tsp baking powder
- ¾ tsp fine kosher sea salt
- Powdered sugar for dusting
For topping:
- 32 ounces strawberries, cleaned cubed
- 2 Tbsp granulated sugar
- Whipped cream
METHOD:
CAKE:
1.Preheat oven to 350 F. Coat two 9inch cake pans with nonstick spray. fit the bottom of the cake pans with parchment paper. Set aside.
2.In a stand mixer with paddle attachment, beat the olive oil, coconut milk mixture, sugar, lemon zest, grated ginger and vanilla until creamy. (about 2-3 min). Scrape down the sides as needed. Add in your eggs one by one beating in between. Be sure not to over mix. You'll know it's done when the batter has fully incorporated the eggs.
3.While that's going in a separate bowl whisk all your dry ingredients. Add the wet ingredients to the dry and whisk together. Pour the batter into the pans distributing evenly. Give the pans a giggle to set. 4.Put the pans side by side on the lowest rack in the oven and bake for 30-35 min, until golden. Place the cakes on a cooling rack for 10 min in the pans. Gently remove and continue to cool on the racks. Dust with powdered sugar, serve with whipped cream and soaked strawberries. ( see below)
TIP : (TOPPING) For a richer flavor the Strawberries can be done the night before. Add your sugar to strawberries and let soak for 20 min-1 hour. Serve with cake.
