Desserts
Provence & Rose Olive Oil Cake
Provence & Rose Olive Oil Cake
Provence & Rose Olive Oil Cake
Java Hemmat
Rated 5.0 stars by 1 users
By
Java Hemmat
Servings
8
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
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3 cups unbleached all purpose flour
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1.5 teaspoons baking powder
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1/2 teaspoon baking soda
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1.5 teaspoon flaky sea salt
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3 tsp Herbes de
Provence -
2 cups sugar
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1/2 cup fresh grapefruit juice (o.j. works too)
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1.5 tsp Orange Blossom (concentrate, like Nielson-Massey)
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1 cup olive oil
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1 cup Buttermilk*
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3 eggs
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1 cup powdered sugar + more to thicken if needed
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2 Tablespoons grapefruit juice
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1/8-1/4 teaspoon orange blossom, to taste
Directions
Heat oven to 350°F. Thoroughly grease your cake tin, most especially thoroughly if using a bundt pan.
In a mixing bowl whisk together the flour, baking powder, baking soda, salt, Provence herb blend, and sugar.
In a separate bowl whisk together the grapefruit juice, olive oil, buttermilk, rose water, and eggs.
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
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.
Allow cakes to cool in their tins about 10 minutes, and then turn out onto a cooking rack to cool completely before icing.
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
Recipe Note
*To make dairy free buttermilk, add 1 TSP of white vinegar to 1 cup almond milk and let it sit for 10 minutes before incorporating.