Olive Oil Cake with Chamomile
Check out this sweet share from a friend of the Mountain View Farmers Market!
It calls for a whopping TWO bunches of chamomile, infusing itself with sugar and olive oil to offer a light, nutty, and splendidly fragrant flavor. The Thinking Cap gets credit for the recipe, along with our market friend, for passing it on to us!
Have a recipe to share with us that you’d like us to feature? Give us a shout! howdy@spadeandplow.com
INGREDIENTS
2 bunches of fresh chamomile
1/2 c sugar
1/4 c honey
1/2 c olive oil, plus 2 tablespoons
juice and zest of two lemons
3 eggs
1 1/3 oat flour
1/2 c almond flour
1 1/2 tsp baking powder
hefty pinch of sea salt
1 c powdered sugar
METHOD
-preheat oven to 350
-line a 9" pan with a round of parchment and brush all sides with oil.
-start by mixing a handful of chamomile blossoms with the sugar. using your fingers, rub together the flowers and the sugar to release their fragrance. set aside.
-add another handful of blossoms to the olive oil. heat gently in a small saucepan on the stove and then set aside to steep for 1 hour.
-strain the flowers out of both the sugar and the oil. reserve for some other use (simple syrup, ice cream base, tea etc.)
-using a stand mixer, combine the eggs and sugar. mix until pale in color. add oil, lemon juice & zest, honey, and salt. mix until smooth. add flours and baking powder, mix until just combined.
-pour the batter into the prepared pan and bake for 35-45 minutes until the exterior is deeply golden and pulling away slightly from the sides of the pan.
-meanwhile, mix the two tablespoons of oil with the powdered sugar. whisk until smooth. add more oil or sugar as needed.
-remove cake from the pan and cool slightly. pour olive oil glaze all over the top and garnish with remaining chamomile blossoms.
-slice and serve. cake will hold well for a few days.