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Learn Carapelli

Carapelli Recipes

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Olive Oil Honey Cake

CREAMY POTATO LEEK SOUP WITH OLIVE OIL PISTOU

MIDDLE DIFFICULTY

6 PEOPLE

15 MINUTES

Ingredients of the cake:

  • 1-1/2 cups flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • grated zest of 2 lemons
  • 1/3 cup unsweetened non-dairy milk, such as soy or almond milk
  • 1/3 cup honey
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon vanilla extract

Ingredients Honey-Lemon Syrup:

  • 2 tablespoons lemon juice
  • 2 tablespoons honey

Ingredients Lemon Glaze:

  • 1 cup powdered sugar
  • 1-1/2 to 2 tablespoons lemon juice
  • Fresh figs and raspberries to garnish

DIRECTIONS:

STEP 1 Preheat oven to 350˚F. Grease a standard loaf pan. Cut a piece of parchment paper to fit the bottom and long sides of pan with a little overhang.

STEP 2 Whisk together flour, sugar, baking powder, baking soda, salt and lemon zest in a medium size bowl.

STEP 3In a separate bowl whisk together olive oil, milk, honey, vinegar and vanilla.

STEP 4 Add wet mixture to dry and stir with a spatula until incorporated, about 1 minute.

STEP 5 Spread cake batter into prepared pan and bake on center rack for about 45 minutes or until it is dark golden brown and a toothpick inserted into the center comes out clean.

STEP 6 To make Honey-Lemon Syrup simply whisk together the lemon juice and honey until dissolved.

STEP 7 When cake is done remove from oven cool cake in pan on cool rack for 10 minutes. Brush top of cake with honey-lemon syrup while it is still warm. Lift cake out of pan using the parchment paper overhang and cool to room temperature.

STEP 8 To make lemon glaze, whisk lemon juice and powdered sugar until smooth. Start with 1-1/2 tablespoons of lemon juice and add more if glaze seems too thick. Pour glaze over cooled cake.

STEP 9 Optionally decorate top of cake with fresh figs, raspberries and edible flowers.

STEP 10 Cut and serve. Store cake covered at room temperature without fresh fruit for up to 1 week.

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