8/10/2019 fennel orange olives and rose olive oil cake.docx

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Spicy fennel, orange & garlic marinated olives

I N G R E D I E N T S

1/4 cup olive oil 2 cloves of garlic, thinly sliced peel of one orange, thinly sliced 1/2 tsp crushed red pepper 1/2 tsp dried oregano 1/2 tsp mustard seeds 2 tsp crushed fennel seeds 1 cup mixed olives, preferably with pit

I N S T R U C T I O N S

1. heat the olive oil in a small pot until is just starts to simmer.2. remove from heat and stir in garlic, orange peel, and spices. stir to cool just a bit .3. add in olives, stir and cover for at the very least an hour and up to indefinitely in the fridge.

Herbes de Provence & Rose Olive Oil Cakep r e p t i m e: 5 m i n u t e s c o ok t i m e : 4 0 m i n u t e s t o t a l t i m e : 4 5 m i n u t e s y i e l d : 3 s m a l l b u n d t c a k e s o r t w o 8 " l a y e r s

I N G R E D I E N T S

375 grams (3 cups) unbleached all purpose flour 1.5 teaspoons baking powder 1/2 teaspoon baking soda 1.5 teaspoon flaky sea salt

3 tsp herb de provence 385 grams (2 cups) sugar 1/2 cup fresh grapefruit juice (o.j . works too) 1.5 tsp rose water (concentrate, l ike nielson-massey) 220 grams (1 cup) good olive oil 240 grams (1 cup) buttermilk 3 eggs

for glaze 125 grams (1 cup) powdered sugar + more to thicken if needed 2 tablespoons grapefruit juice 1/8-1/4 teaspoon rosewater, to taste

I N S T R U C T I O N S

1. heat oven to 350f. 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 , herb de provence, and sugar.3. in a separate bowl whisk together the grapefruit juice, olive oil , buttermilk, rose water, and eggs.4. pou r the we t ingr ed ient s int o the dr y and ge nt ly st ir wi th a sp oo n to just co mb ine , ma ki ng sur e to scr ap e the

bot tom. do no t ove rmi x.5. pou r the bat ter ab out 2 /3 wa y up the sid es of yo ur ca ke tins or pa n (wi ll ma ke ab out 3 sma ll bu nd t ca ke s or

2-3 8" layers depending on how thick you make them), and bake at 350f for 30 minutes to an hour(depending on size of cakes). cake should be a deep golden brown and a cak e tester should come out cleanwhen 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 bef or e ici ng .

7.

meanwhile whisk together your glaze. in a bowl whisk the juice and rosewater into the powdered sugar. addsugar if you need to thicken it to get it to a pourable but quite thick consistency. alternately, you can thin itwith additional juice or cream as needed. spoon the glaze over yo ur cake. and enjoy!