Dessert· Desserts

Provence & Rose Olive Oil Cake

Provence & Rose Olive Oil Cake

Provence & Rose Olive Oil Cake

Provence & Rose Olive Oil Cake

Java Hemmat

Servings

8

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

Provence & Rose Olive Oil Cake

Ingredients

  • 3 cups unbleached all purpose flour

  • 1.5 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1.5 teaspoon flaky sea salt

  • 3 tsp Herbes de
    Provence

  • 2 cups sugar

  • 1/2 cup fresh grapefruit juice (o.j. works too)

  • 1.5 tsp Orange Blossom (concentrate, like Nielson-Massey)

  • 1 cup olive oil

  • 1 cup Buttermilk*

  • 3 eggs

  • 1 cup powdered sugar + more to thicken if needed

  • 2 Tablespoons grapefruit juice

  • 1/8-1/4 teaspoon orange blossom, to taste

Directions

  1. Heat oven to 350°F. Thoroughly grease your cake tin, most especially thoroughly if using a bundt pan.

  2.  In a mixing bowl whisk together the flour, baking powder, baking soda, salt, Provence herb blend, and sugar.

  3. In a separate bowl whisk together the grapefruit juice, olive oil, buttermilk, rose water, and eggs.

  4. Pour the wet ingredients into the dry and gently stir with a spoon to just combine, making sure to scrape the bottom. Do not over mix

  5.  Pour the batter about 2/3 way up the sides of your cake tins or pan (will make about 3 small bundt cakes or 2-3 8" layers depending on how thick you make them), and bake at 350°F for 30 minutes to an hour (depending on size of cakes). Cake should be a deep golden brown and a cake tester should come out clean when inserted. A few crumbs are fine; it just shouldn't be wet or goopy.

  6. Allow cakes to cool in their tins about 10 minutes, and then turn out onto a cooking rack to cool completely before icing.

  7. Meanwhile whisk together your glaze. In a bowl whisk the juice and orange blossom into the powdered sugar. Add sugar if you need to thicken it to get it to a pourable but quite thick consistency. Spoon the glaze over and enjoy